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Despite five thousand years of culinary culture, the food of Korea remains one of the world’s least known great cuisines. Long overshadowed by the more familiar cookery of China and Japan, it is only now beginning to be appreciated as part of the Korean cultural wave called ‘Hallyu’. Combining culinary and cultural history, anthropology and folklore with nutritional studies, techniques developed by Korean cooks and recipes old and new, this volume presents all aspects of an ancient cuisine whose emphasis on natural foods, fresh tastes and healthy eating is in the vanguard developments in global cookery today. Korean cuisine includes one of the world’s most imaginative and extensive use of vegetables. With contributions from Korean experts, the book presents a wide range of culinary subjects including food in folklore, food in Korean literature and poetry, imperial court cuisine, Korean ginseng and kim chee, deciphering a Korean meal, seasonal and festival food, the iconic dishes of Korean cuisine along with a substantial collection of recipes from different regions of Korea and different periods in history.
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| Binding: hardback
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| Pages: 280
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| ISBN: 0-7103-1362-4
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