Culture Focus

- Author : Joo Youngha - Publisher : The Academy of Korean Studies - Published date : December 2020 - Page number : 88 - Language : English

Introduction

The eleventh volume in the Understanding Korea Series, Korean Cuisine seeks to illuminate the history of Korean cuisine, particularly vis-à-vis its formation and transformation through myriad exchanges and hybridizations from ancient times to the present. In this relatively brief volume, Professor Joo vividly narrativizes the long diachronic processes of how certain foods, beverages, and sauces now deeply entwined with the Korean people and culture - such as soy sauce, soybean paste, kimchi, soju, seolleongtang, gimbap, jjajangmyeon, japchae, fried chicken, budae jjigae, ramyeon (ramen), galbi, and samgyeopsal, just to mention a few - came to be enjoyed as part and parcel of a quotidian Korean menu.

Contents

Foreword
Introduction
Chapter 1
  The Silk Road
Chapter 2
  Practical Neo-Confucianism
Chapter 3
  The Colony
Chapter 4
  The Cold War and Compressed Growth
Epilogue
Endnotes
References
Korean History Timeline
INDEX