Korean Wines & Spirits PDF Download
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Author: Robert Koehler
Publisher: Seoul Selection
ISBN: 162412058X
Category : Cooking
Languages : en
Pages : 118
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Book Description
Koreans have been producing—and drinking—alcohol for centuries. Along with song and dance, alcohol has always been an essential part of the Korean joie de vivre. Koreans drink a lot, but they don’t drink just to get drunk. Of course, Koreans enjoy alcohol as a means to make merry and build cohesion between family, friends and coworkers. But alcohol’s place in Korean culture goes far beyond that. Alcohol has historically also been a medicine and a means to preserve perishable ingredients. It even has a place in the sacred rites of Korea’s Confucian society, including the all-important ancestral remembrance rites. Because of the important role alcohol has played in their society, Koreans have developed sophisticated brewing techniques to produce a wide range of alcoholic tipples.
Author: Robert Koehler
Publisher: Seoul Selection
ISBN: 162412058X
Category : Cooking
Languages : en
Pages : 118
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Book Description
Koreans have been producing—and drinking—alcohol for centuries. Along with song and dance, alcohol has always been an essential part of the Korean joie de vivre. Koreans drink a lot, but they don’t drink just to get drunk. Of course, Koreans enjoy alcohol as a means to make merry and build cohesion between family, friends and coworkers. But alcohol’s place in Korean culture goes far beyond that. Alcohol has historically also been a medicine and a means to preserve perishable ingredients. It even has a place in the sacred rites of Korea’s Confucian society, including the all-important ancestral remembrance rites. Because of the important role alcohol has played in their society, Koreans have developed sophisticated brewing techniques to produce a wide range of alcoholic tipples.
Author: Hyunhee Park
Publisher: Cambridge University Press
ISBN: 1108842011
Category : History
Languages : en
Pages : 299
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Book Description
The first global study of the distinctive Korean soju, tracing cross-cultural exchanges and Korea's place in Eurasian history.
Author: Kim Sunée
Publisher: The Countryman Press
ISBN: 1682681157
Category : Cooking
Languages : en
Pages : 514
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Book Description
Accessible Korean cooking with a modern twist. The backbone of Korean cuisine, jang, has a flavor not found anywhere else in the world. The cuisine’s combination of savory,sweet, salty, and spicy flavors makes it uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavors and cooking techniques, will open the door for readers unfamiliar with the cuisine. Who can resist dishes such as: Traditional and Modern Bulgogi Kimchi-Bacon Mac and Cheese Silky Sweet Potato Noodles (Japchae) Plus kimchis, sauces, teas, sweets, soju cocktails, and more Beautifully photographed, with tips for building a Korean pantry, drink pairings (from soju to microbrews), and menu ideas, Everyday Korean is the ultimate guide to one of the world’s most unique and delicious cuisines.
Author: Graham Stewart
Publisher: Elsevier
ISBN: 0124046037
Category : Science
Languages : en
Pages : 444
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Book Description
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. - Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner - Includes a chapter on marketing and selling whisky - Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Author: Michael J. Pettid
Publisher: Reaktion Books
ISBN: 9781861893482
Category : Cooking
Languages : en
Pages : 236
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Book Description
Over the last two millennia, Korean food dishes and their complex preparations have evolved along with the larger cultural and social upheavals experienced by the nation. Pettid charts the historical development of the cuisine, using literary and historical accounts to examine the ways that regional distinctions and historical transformations played out in the Korean diet.
Author: The Korean Food Promotion Institute
Publisher: Hollym
ISBN: 1565914996
Category : Cooking
Languages : en
Pages : 159
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Book Description
This book was written for those who want to know more about hansik, and to promote it on a global level. While many agree that hansik is delicious, healthy, and something that can be proudly presented worldwide, these same people do not understand the reasons why. This book serves as a guide to hansik. Part 1 introduces the history, philosophy, characteristics, and table setting of hansik. Part 2 highlights the diversity and possibilities that hansik provides, describing the different types of hansik, K-food trends, and the current food culture in Korea, as well as how hansik is being greeted around the world. Part 3 clearly summarizes facts about Korean alcoholic drinks that many people do not know about. Part 4 is an answer to freguently asked guestions by foreigners. Stories about hansik are intermittently inserted in this part and will add to readers’ interest in this subject.
Author: Laurel Kendall
Publisher: University of Hawaii Press
ISBN: 0824833430
Category : Body, Mind & Spirit
Languages : en
Pages : 282
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Book Description
Thirty years ago, anthropologist Laurel Kendall did intensive fieldwork among South Korea’s (mostly female) shamans and their clients as a reflection of village women’s lives. In the intervening decades, South Korea experienced an unprecedented economic, social, political, and material transformation and Korean villages all but disappeared. And the shamans? Kendall attests that they not only persist but are very much a part of South Korean modernity. This enlightening and entertaining study of contemporary Korean shamanism makes the case for the dynamism of popular religious practice, the creativity of those we call shamans, and the necessity of writing about them in the present tense. Shamans thrive in South Korea’s high-rise cities, working with clients who are largely middle class and technologically sophisticated. Emphasizing the shaman’s work as open and mutable, Kendall describes how gods and ancestors articulate the changing concerns of clients and how the ritual fame of these transactions has itself been transformed by urban sprawl, private cars, and zealous Christian proselytizing. For most of the last century Korean shamans were reviled as practitioners of antimodern superstition; today they are nostalgically celebrated icons of a vanished rural world. Such superstition and tradition occupy flip sides of modernity’s coin—the one by confuting, the other by obscuring, the beating heart of shamanic practice. Kendall offers a lively account of shamans, who once ministered to the domestic crises of farmers, as they address the anxieties of entrepreneurs whose dreams of wealth are matched by their omnipresent fears of ruin. Money and access to foreign goods provoke moral dilemmas about getting and spending; shamanic rituals express these through the longings of the dead and the playful antics of greedy gods, some of whom have acquired a taste for imported whiskey. No other book-length study captures the tension between contemporary South Korean life and the contemporary South Korean shamans’ work. Kendall’s familiarity with the country and long association with her subjects permit nuanced comparisons between a 1970s "then" and recent encounters—some with the same shamans and clients—as South Korea moved through the 1990s, endured the Asian Financial Crisis, and entered the new millennium. She approaches her subject through multiple anthropological lenses such that readers interested in religion, ritual performance, healing, gender, landscape, material culture, modernity, and consumption will find much of interest here.
Author: Maangchi
Publisher: Houghton Mifflin Harcourt
ISBN: 054412989X
Category : Cooking
Languages : en
Pages : 325
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Book Description
Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.
Author: Makoto Kanauchi
Publisher: BoD – Books on Demand
ISBN: 9535133411
Category : Technology & Engineering
Languages : en
Pages : 212
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Book Description
Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.
Author: Stephen Lyman
Publisher: Tuttle Publishing
ISBN: 1462921108
Category : Cooking
Languages : en
Pages : 418
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Book Description
**2020 James Beard Award Nominee** **2020 Gourmand Cookbook Award Winner for Japan in Spirits Books** Drink your way through Japan (even from home) with the help of this book! Japan is home to some of the world's most interesting alcoholic beverages--from traditional Sake and Shochu to Japanese whisky, beer, wine and cocktails that are winning global acclaim and awards. In this comprehensive survey of Japanese drinks, experts Stephen Lyman and Chris Bunting cover all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world. The book has chapters on Sake, Shochu, whisky, wine, beer, Awamori (a moonshine-like liquor from Okinawa), Umeshu plum wine and other fruit wines. There is also a fascinating chapter on modern Japanese-style cocktails--complete with recipes so you can get the authentic experience, including: Sour Plum Cordial Sakura Martini Improved Shochu Cocktail Far East Side Cocktail Thorough descriptions of the varieties of each beverage are given along with the history, production methods, current trends and how to drink them. Detailed bar and buyer's guides at the back of the book list specialist establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world, including London, Paris, New York, San Francisco, Chicago, Washington DC, Shanghai and more! This is an indispensable book for anyone interested in brewing, distilling, new cocktails or Japanese culture, travel and cuisine. Kampai! Cheers!
