Korean Cuisine: An Illustrated History

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Reaktion Books, 2008 - Cooking - 223 pages
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The spicy tang of kimchi, the richness of Korean barbecue, the hearty flavors of bibimbap: Korean cuisine is savored the world over for its diversity of ingredients and flavors. Michael Pettid offers here a lushly illustrated historical account of Korean food and its intricate relationship with the nation’s culture.
Over the last twelve centuries, Korean food dishes and their complex preparations have evolved along with the larger cultural and political upheaval experienced by the nation. Pettid charts this historical development of the cuisine, exploring the ways that regional distinctions and historical transformations played out in the Korean diet—including the effects of wartime food shortages and preparation techniques. Underlying all these dishes are complicated philosophical and aesthetic considerations, and Pettid delves into their impact on everything from the rituals associated with group meals or drinks with friends to the strict rules governing combinations of dishes and ingredients according to temperature, texture, spices, color, and consistency.
Featuring a batch of mouthwatering recipes and over a hundred vivid photographs of a striking array of dishes, Korean Cuisine is an incisive and engaging investigation into the relationship between Korean culture and food that will spice up the bookshelves of foodies and scholars alike.
 

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Contents

Introduction
7
Daily Foods
27
Ritual and Seasonal Foods
68
Regional Specialities
91
Drinks
110
Foods of the Royal Palace
128
The Kitchen Space and Utensils
142
Food in Contemporary Korea
160
ma1n d1shes Ttokkuh Rice Cake Soup
178
Threecolour Vegetables
190
Rice Wine
198
References
200
Bibliography
209
Acknowledgements
215
Copyright

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About the author (2008)

Michael J. Pettid is assistant professor of Korean in the Department of German, Russian, and East Asian Languages at Binghampton University.  

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