Food in the Making of Modern Korea PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food in the Making of Modern Korea PDF full book. Access full book title Food in the Making of Modern Korea by Cherl-Ho Lee. Download full books in PDF and EPUB format.
Author: Cherl-Ho Lee
Publisher: Springer Nature
ISBN: 9819715334
Category :
Languages : en
Pages : 405
Get Book Here
Book Description
Author: Cherl-Ho Lee
Publisher: Springer Nature
ISBN: 9819715334
Category :
Languages : en
Pages : 405
Get Book Here
Book Description
Author: Jaehyeon Jeong
Publisher: Rowman & Littlefield
ISBN: 1793642265
Category : Social Science
Languages : en
Pages : 277
Get Book Here
Book Description
An in-depth investigation of the complex relationships among food, culture, and society, Communicating Food in Korea features contributors from a variety of disciplines, including economics, political science, communication studies, nutrition research, tourism research, and more. Each chapter presents a unique interpretation of food’s economic, political, and sociocultural relevance. Situated in Korea’s shifting historical contexts, contributors explore themes, such as colonialism, food symbolism, gastronationalism, multiculturalism, food tourism, food security, and food sovereignty to research the ways food intersects with social issues in Korean society.
Author: Adrian Buzo
Publisher: Taylor & Francis
ISBN: 1000776654
Category : History
Languages : en
Pages : 346
Get Book Here
Book Description
This fully updated fourth edition of The Making of Modern Korea provides a thorough, balanced, and engaging history of Korea from 1876 to the present day. The text is unique in analysing domestic developments in the two Koreas in the wider context of regional and international affairs. Key features of the book include: comprehensive coverage of modern Korean history since 1876 expanded coverage of social and cultural affairs up-to-date analysis of contemporary North Korea, including assessments of the Kim Jong Un administration and development of its nuclear weapons programme a detailed chronology and suggestions for further reading The Making of Modern Korea is a valuable one-volume resource for students of modern Korean history, international politics, and Asian Studies.
Author: Judy Joo
Publisher: White Lion Publishing
ISBN: 0711251673
Category : Cooking
Languages : en
Pages : 227
Get Book Here
Book Description
‘Judy Joo captures the flavors and the heart of Korean food and switches things up just enough to make them accessible and familiar, but not so much that you lose the soul of the recipe. It's an art!’ Sunny Anderson Fresh from the success of Korean Food Made Simple, chef Judy Joo is back with a brand new collection of recipes that celebrate the joys of Korean comfort food and get straight to the heart and soul of the kitchen. Drawing on her own heritage and international experience, Judy presents recipes that appeal to everyone, from street food to snacks and sharing plates, kimchi to Ko-Mex fusion food, and dumplings to desserts. Through clear, easy-to-understand recipes and gorgeous photography, Judy will help you master the basics before putting her signature fun, unexpected twist on the classics, including Philly Cheesesteak dumplings and a full English breakfast–inspired Bibimbap bowl. With over 100 recipes, helpful glossaries, and tips on how to stock the perfect Korean store cupboard, there's something for amateur chefs and accomplished home cooks alike. So much more than rice and fried chicken, these truly unique recipes are simple, delicious, and will have everyone clamoring for more.
Author: Sohui Kim
Publisher: Abrams
ISBN: 1683353250
Category : Cooking
Languages : en
Pages : 623
Get Book Here
Book Description
An approachable, comprehensive guide to Korean cuisine, featuring 100 recipes to make in your home kitchen. In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui’s guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen. “Korean Home Cooking is a revelation. It is an education in Korean cuisine and roadmap for bringing it into your kitchen, with recipes that are as smart and delicious as they are achievable. Herein is a body of knowledge that needed a generous cook like Sohui to shape and share it, and it deserves a spot on every serious cook’s bookshelf.” —Peter Mehan, author, co-founder of Lucky Peach “Like so many other enthusiastic eaters, I am fascinated with the flavors found in Korean cooking. . . . Sohui’s writing welcomes us like a family member to visit her earliest food memories, and she profoundly informs us with the nuanced skill of a natural teacher.” —Michael Anthony, author and executive chef, Grammercy Tavern “The delectably spiced, colorful Korean dishes in restaurants may seem overwhelming to the American home cook. No longer. In this very detailed and exquisitely illustrated cookbook, Sohui Kim combines knowledge from her Insa kitchen with down-to-earth savvy recalled from her family kitchen.” —Mimi Sheraton, author “The most useful cookbook released by a New York chef in 2018.” —Grub Street
Author: Hooni Kim
Publisher: W. W. Norton & Company
ISBN: 0393634531
Category : Cooking
Languages : en
Pages : 586
Get Book Here
Book Description
An Epicurious Spring 2020 "Book We Want to Cook from Now" • An Eater Best Cookbook of Spring 2020 • A Food52 "Best New Cookbook of 2020…So Far" • A New York Times "New Cookbook Worth Buying" A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.
Author: Judy Joo
Publisher:
ISBN: 9781836001577
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Korean-American chef Judy Joo brings Korean food to the masses, proving that it's fun and easy to prepare at home. Joo turns exotic dishes into over 100 accessible, original and delicious recipes, ranging from well-loved and popular dishes such as kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean Fried Chicken, to more creative, less traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. With chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, this is a beautiful and comprehensive guide to Korean food and flavours.
Author: Hwasook Nam
Publisher: Cornell University Press
ISBN: 1501758276
Category : History
Languages : en
Pages : 440
Get Book Here
Book Description
Winner of the 2023 John K. Fairbank Prize and the 2023 James B. Palais Prize. Women in the Sky examines Korean women factory workers' century-long activism, from the 1920s to the present, with a focus on gender politics both in the labor movement and in the larger society. It highlights several key moments in colonial and postcolonial Korean history when factory women commanded the attention of the wider public, including the early-1930s rubber shoe workers' general strike in Pyongyang, the early-1950s textile workers' struggle in South Korea, the 1970s democratic union movement led by female factory workers, and women workers' activism against neoliberal restructuring in recent decades. Hwasook Nam asks why women workers in South Korea have been relegated to the periphery in activist and mainstream narratives despite a century of persistent militant struggle and indisputable contributions to the labor movement and successful democracy movement. Women in the Sky opens and closes with stories of high-altitude sit-ins—a phenomenon unique to South Korea—beginning with the rubber shoe worker Kang Churyong's sit-in in 1931 and ending with numerous others in today's South Korean labor movement, including that of Kim Jin-Sook. In Women in the Sky, Nam seeks to understand and rectify the vast gap between the crucial roles women industrial workers played in the process of Korea's modernization and their relative invisibility as key players in social and historical narratives. By using gender and class as analytical categories, Nam presents a comprehensive study and rethinking of the twentieth-century nation-building history of Korea through the lens of female industrial worker activism.
Author: In-ha Chŏng
Publisher:
ISBN: 9789888208029
Category : Architecture
Languages : en
Pages : 191
Get Book Here
Book Description
Between 1961 and 1988, the explosive growth of urban populations resulted in large-scale construction booms, and architects delved into modern identity through the locality of traditional architecture. The last period began in the mid-1990s and may be defined as one of modernization settlement and a transition to globalization. With city populations leveling out, urbanization and architecture came to be viewed from new perspectives. Inha Jung, however, contends that what is more significant is the identification of elements that have remained unchanged. Jung identifies continuities that have been formed by long-standing relationships between humans and their built environment and, despite rapid modernization, are still deeply rooted in the Korean way of life. For this reason, in the twentieth century, regionalism exerted a great influence on Korean architects.
Author: Peter Serpico
Publisher: W. W. Norton & Company
ISBN: 1324003235
Category : Cooking
Languages : en
Pages : 421
Get Book Here
Book Description
A “wildly inventive” (Food & Wine) James Beard Award–winning chef interprets one of Asia’s greatest cuisines for the everyday eater. The best Korean food is Korean home cooking. The cornerstones of every meal are kimchi and white rice, and once you unlock that perfect marriage of flavor, the universe of wholesome, vegetable-centric cooking will inspire healthy eating, every day. In this insightful and endearing cookbook, new flavors, techniques, and ways to enjoy one of the world’s greatest cuisines are revealed by chef and father Peter Serpico. Born in Seoul and raised in Maryland, Serpico’s route to Korean food came long after making a name for himself in New York City restaurants. His first bites of marinated short ribs and black bean noodles tasted like home, and a love affair with the flavors and techniques of his birthplace began. His debut cookbook draws from his decades of professional cooking experience to elevate the greatest hits of at-home Korean dishes. Serpico’s brilliant Instant Kimchi brings home the funk of fermented cabbage in record time, his hearty interpretation of gamjatang is a Spicy Pork Rib Stew to share, and his classic noodle and rice cake dishes borrow from grandma with clever spins for the modern, busy parent. BBQ fans will love a Korea-fied roast chicken and a sweet-and-spicy grilled cauliflower. Across 100 recipes, Serpico shares his philosophy of eating, his personal journey into food, and a connection to family that promises satisfaction and comfort for cooks of all backgrounds. Also featured: Beautiful photographs of nearly every dish, including more challenging techniques An arsenal of condiments to elevate any meat or vegetable dish Desserts and drinks that will appeal to even the pickiest child eaters Tricks and tips for putting together healthy weekday meals
