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Product Information
| Release Date: | Nov 10, 2009 |
| Product Made In: | South Korea |
| Case: | Safe Box |
Product Details
Publisher: Thinking Tree
Pages: 320
Cover: Hardcover
Dimensions (in inches): 7.4x5.12x0.71
Written in English
Contents
Part I. Korean Cuisine, the History of Five Thousand Years
Korean View of the Universe Held in Obangsaek and Omi
The Balance of dualism in Korean Cuisine Culture : Harmony of Bap and Banchan
Korean Cuisine, the Pleasure of the Taste and the Impromptu Joy
Healthiness of Korean Cuisine, the Food of Nature
Part II. Korean Cuisine, the Amalgamation of Korean Culture
Korean Cuisine as a Medium of Jeong
Korean Cuisine as a Medicine
Korean Cuisine as a Symbol of Power
Korean Cuisine as a Symbol of Wishes
Part III. Korean Cuisine, the Essence of Korean Culture
Regional Food, the Manifestation of Regional Culture Rooted in Korean¡¯s Life
Food to Celebrate Life's Milestone
Seasonal Holiday Dishes
¡®Jewel in the Palace¡¯, Korean Wave and the Royal Cuisine
Legacy of the Korean Cuisine: Seoul Gentry Food
History of the Korean Restaurant
Part IV Aesthetics of the Korean Cuisine
The Staple Food of Korea: Bap
The Second Staple of Korean People: Juk, Guksu and Mandu
Indispensible Part of Korean Meal: Guk, Tang, Jjigae, Jeongol
The Great Healthy Food: Namul
The Art of Fire: Gui
Carefully Cooked Dishes: Jorim, Jjim, Seon and Cho
Greatness of Fermented Food: Kimchi, Jang and Jeotgal
Unique Korean Creation: Tteok
Hangwa and Traditional Beverages
Liquor of the Drink-loving People
Newly Invented Dishes
About the Author
Chung Haekyung is Professor of Nutrition and Food Science at Hoseo University in South Korea. She earned her BSc and DSc in Nutrition and Food Science at Ewha Womans University. She served as Vice President of the Korean Society of Food Culture, a judge of the Commendable Korean Restaurants sponsored by the Seoul Municipal Government and a juror of the best traditional food products for the Ministry of Agriculture and Forestry.
Dr. Chung has patents for kimchi quality measuring instrument, functional pine needle laver and Chinese medicinal beer. Currently she commits herself to promoting export of Korean cuisine as a member of the Chicken Export Initiative. She has to date published Culinary Culture in Seoul, What Does Ricel Mean for Koreans? and Nutritional Science in Local Community.
Pages: 320
Cover: Hardcover
Dimensions (in inches): 7.4x5.12x0.71
Written in English
Contents
Part I. Korean Cuisine, the History of Five Thousand Years
Korean View of the Universe Held in Obangsaek and Omi
The Balance of dualism in Korean Cuisine Culture : Harmony of Bap and Banchan
Korean Cuisine, the Pleasure of the Taste and the Impromptu Joy
Healthiness of Korean Cuisine, the Food of Nature
Part II. Korean Cuisine, the Amalgamation of Korean Culture
Korean Cuisine as a Medium of Jeong
Korean Cuisine as a Medicine
Korean Cuisine as a Symbol of Power
Korean Cuisine as a Symbol of Wishes
Part III. Korean Cuisine, the Essence of Korean Culture
Regional Food, the Manifestation of Regional Culture Rooted in Korean¡¯s Life
Food to Celebrate Life's Milestone
Seasonal Holiday Dishes
¡®Jewel in the Palace¡¯, Korean Wave and the Royal Cuisine
Legacy of the Korean Cuisine: Seoul Gentry Food
History of the Korean Restaurant
Part IV Aesthetics of the Korean Cuisine
The Staple Food of Korea: Bap
The Second Staple of Korean People: Juk, Guksu and Mandu
Indispensible Part of Korean Meal: Guk, Tang, Jjigae, Jeongol
The Great Healthy Food: Namul
The Art of Fire: Gui
Carefully Cooked Dishes: Jorim, Jjim, Seon and Cho
Greatness of Fermented Food: Kimchi, Jang and Jeotgal
Unique Korean Creation: Tteok
Hangwa and Traditional Beverages
Liquor of the Drink-loving People
Newly Invented Dishes
About the Author
Chung Haekyung is Professor of Nutrition and Food Science at Hoseo University in South Korea. She earned her BSc and DSc in Nutrition and Food Science at Ewha Womans University. She served as Vice President of the Korean Society of Food Culture, a judge of the Commendable Korean Restaurants sponsored by the Seoul Municipal Government and a juror of the best traditional food products for the Ministry of Agriculture and Forestry.
Dr. Chung has patents for kimchi quality measuring instrument, functional pine needle laver and Chinese medicinal beer. Currently she commits herself to promoting export of Korean cuisine as a member of the Chicken Export Initiative. She has to date published Culinary Culture in Seoul, What Does Ricel Mean for Koreans? and Nutritional Science in Local Community.
