This picture book explores all about the history of Korean food culture in this single book.
- Book Intro
Korean food is usually called as "hansik." We talk about the uniqueness and excellence of "hansik" by mentioning the efficacy or nutritional balance of some foods, such as kimchi and "jang" (Korean pastes). However, the uniqueness of our food culture should be seen in more broader perspective, for example, how to look for foods in the environment of the Korean Peninsula over many years, how to prepare meals, how to serve, how to eat, etc. That is, the book intends to explore almost everything about foods: production and choosing of food ingredients, cooking and serving, utensils, cutlery, etiquette and so on. Also, we should remember that food culture is shared by neighboring countries and understand universality and uniqueness from the perspective of the history of mankind.
This book examines how our ancestors satiated their instinct of hunger in the natural environment of Korean Peninsula and social system, and looks closely into what food culture and traditions they have built up. In the Paleolithic era, humans as omnivores who did not have an edge in the food chain began cooking with tools and fire. In the Neolithic era, humans understood the difference of plants and animal in respect to growth and reproduction and considered wild crops as future food source. And now we are facing a challenge of looking for foods that benefit environment and humans amid the flood of fast food, processed food, and imported crops. Such process is examined in detail under 22 topics.
Furthermore, the book explores other interesting topics: the table setting of hansik comprising rice, soup and side dishes; the history of traditional Korean food, such as "jang" and kimchi; kitchen utensils, including cutlery, bowls and dishes; seasonal customs related to food; and the acceptance of foreign foods such as red pepper, noodle, and tofu. Other interesting topics are: the comparison of size of one portion from Three Kingdoms era until now; the origin of foods served in the ceremonies or rituals; the influence of Buddhism and Confucianism on the food culture, and dietary in Joseon era.
- About the Author
Joo Young ha
(English) Folklore & Food Culture specialist. Professor in the Faculty of Culture and Arts at the Graduate School of Korean Studies, the Academy of Korean Studies.
Born in 1976 in Seoul, Seo Younga (F) graduated from Korea National University of Arts with a degree in Fine Arts. While raising an energetic eight-year-old daughter and three birds, Seo draws illustrations for books. Books Seo has illustrated include A Merman, First Ever Hiking, Bori the Jindo Dog, The Power of a Kiss and Some Kid.