Korean Cuisine: An Illustrated History
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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Ritual and Seasonal Foods
Foods of the Royal Palace
The Kitchen Space and Utensils
Food in Contemporary Korea
alcohol anchovy beef black pepper boil bowl century Chibong chicken chilli pepper chilli pepper powder Chinese Chong chopsticks Choson dynasty Choson period cloves crushed garlic colour cucumber daikon radish dish dried drink earthenware eaten enjoyed fermented fernbrake fish flavour food culture garlic ginger glutinous rice grains grilled Han'guk minsok History of Korea important ingredients jang jujubes kanjang Kim Pusik kimch'i koch'ujang Korean cuisine Korean foods Korean peninsula Koryo dynasty meal meat mixed mixture munhwa namul noodles one's past pork pre-modern Korea prepared recipe records region rice cake roasted sesame seeds royal palace salt Samguk Samguk sagi seafood seasoning Seoul served sesame oil side-dish Silla soju soup soy sauce soybeans spicy spring onions stew taste tbsp sesame oil tbsp soy sauce tchigae thinly sliced Three Kingdoms toenjang tofu ttok umsik V2 cup V2 tbsp various vegetables white rice wine Yi Sugwang