K FOOD korea cook 5 books set, Secrets of Korean Flavors / in Engligh
K FOOD korea cook 5 books set, Secrets of Korean Flavors / in Engligh
K FOOD korea cook 5 books set, Secrets of Korean Flavors / in Engligh
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K FOOD korea cook 5 books set, Secrets of Korean Flavors / in Engligh

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  • ⚬ Langauge : English
    ⚬ Condition : Brand New
    ⚬ Pages : 1128p
    ⚬ Size : 188x245mm
    ⚬ Publish date : Oct, 2021
    ⚬ Handling time : 1-3 days

    <K FOOD: Secrets of Korean Flavors: Part 1, The Special Flavors of Korea>
    Prologue
    The Five Secrets Behind the Taste of Korea
    Bland; Wrapping and Mixing; Pickling and Fermenting; Digging, Picking and Plucking; Simmering, Boiling and Steaming.
    Korea’s Specialty Dishes
    Royal Cuisine, Gourmet Food for Royals
    Three Women of Korean Royal Cuisine
    The Cuisine Coexisting with Royal Court Food: The Food of Seoul’s Nobility
    The Prestigious Heritage of Jongga Food
    Understanding Jerye Food
    Heritage Foods of Korea’s Renowned Jongga
    Temple Food, the Taste of Enlightenment
    Why Eating Temple Food is the Key to a Long Life
    Praying for Health, Prosperity and Happiness: The Food of Korean Holidays
    Food and Rites of Passage
    Korean Food Basics
    Foods Contemporary Koreans Like to Eat
    Korean Condiments: Not Just a Seasoning but also a Medicine
    Gomyeong: A Picture Drawn in a Dish
    Deep Cuts: Korean Cooking Knives
    Cooking Utensils for Korean Dishes
    Artless Art, Kitchenware for Korean Food
    The Feudal Ethics and Democratic Principles Contained in Korean Tables
    Soban: The Mobile Dining Table for One
    The Dining Tables of the Koreans
    Dining with Guests
    Daily Dining for Families
    A Farmer’s Lunch Table
    A Senior’s Birthday Dinner
    Making Picnic Lunches for Families with Children
    A Solo Diner’s Simple Dinner
    A Weekend Meal for Three Generations
    A Vegetarian’s Dinner
    The Dining Table of a Long-Term Expat
    A Korean Chef’s Formal Dinner
    Appendix
    What’s Inside Koreans’ Cupboards
    Jongga Food in the Supermarket
    Where to Experience Authentic Korean Food

    < K FOOD: Secrets of Korean Flavors: Part 2, Bland, Wrapping, Mixing>
    Prologue
    Bland Wrapping and Mixing
    The Fusion Culture Created by Rice
    Bland
    The Korean Way of Dining
    Why Have Koreans Made Rice Their Staple Food?
    Future of the 0.001%: Korea’s Native Rice
    An Introduction to Korea’s Most Prominent Native Rice Cultivars
    Comparing the Tastes of Korean Rice Cultivars
    The Infinite Transformations of Ssal and Bap in the Korean Language
    Tools to Make Rice: From Cast-Iron Cauldrons to Pressure Cookers
    Secrets of Instant Rice
    Why Did Koreans Drink Sungnyung After Meals?
    Juk: A Food That Came Before Cooked Rice
    Wrapping Everything
    Korean Ssambap: Fortune and Health in a Wrap
    How Quick Meals in the Fields Became Ssambap
    Common Wrapping Leaves in Korea
    Gujeolpan: Ssam, Elevated
    What’s in a Royal Lettuce Ssam?
    When Did Koreans Start Eating Gimbap?
    Korea’s Mandu vs. China’s Dumplings
    The Secrets of Frozen Mandu
    Mixing Cooked Rice
    Bibimbap: A Commonwealth of Flavors
    Haeju Bibimbap
    Jinju Bibimbap
    Tongyeong Bibimbap
    Andong Bibimbap
    Jeonju Bibimbap
    Sesame Oil and Perilla Oil: The Finishing Touches of Korean Dishes
    Korea’s Top Bibimbap Restaurants
    Everyday Korean Dishes Made by Mixing and Wrapping

    < K FOOD: Secrets of Korean Flavors: Part 3, Pickling, Fermenting>
    Prologue
    Pickling and Fermenting
    Korean Fermentation Culture: Born from Scarcity
    Making Jang
    The Secret Behind the Taste of Ganjang and Doenjang
    The Basis of Korean Food’s Complex Flavors: Doenjang and Ganjang
    Blessed Are the Homes with Meju Hanging from the Eaves on the Jang-Making Day
    The Secret Behind the Taste of Gochujang
    Gochujang, Korean Soul Food
    The Fermented Beans of Korea, Japan, and China
    Best Korean Jang, Winners of the Good Fermented Food Awards
    Korean Jang-Based Sauce Products
    Beans in Korean Proverbs
    Salt, the Hero in the Story of Fermentation
    The Natural History of Sea Salt
    Salt Products Available in Korea
    Making Kimchi
    The Secret Behind the Taste of Kimchi
    Why is Kimchi Special to Koreans?
    Is Kimchi Really a Superfood?
    Gimjang: Making “Half-Year Food”
    Without Onggi, Fermentation Does Not Occur
    Jangdokdae: A Family’s Altar
    Why Were Geumjul Wrapped Around Crocks?
    The Invention of the Kimchi Refrigerator
    The Korean Love of Jeotgal
    In Praise of Jangajji
    Fermenting Alcohol
    Korea’s Fermented Alcohols Have Good Roots
    Tasteful Drinks and Entertainment in Old Paintings
    Drink Makgeolli if You Want to Understand Koreans
    Malgeolli’s Transformation
    Regional Signature Fermented Wine
    Everyday Korean Food Made by Pickling and Fermenting

    <K FOOD: Secrets of Korean Flavors: Part 4, Pickling, Digging, Plucking>
    Prologue
    Picking, Digging and Plucking
    Descendants of Gatherers: The Dietary Lives of the Koreans
    Picking Greens
    Namul Nation
    Korea’s Favorite Namul (Greens)
    Folk Songs about Gathering Namul
    Koreans Are Sweet on Bitter Tastes
    Year-Old Namul on the First Full Moon
    Koreans and Kongnamul
    Ready-Made Seasonings for Convenient Cooking
    Ready-Made Namul Seasoning Products
    Magical Mushrooms
    Korean Mushrooms
    A Baguni on Every Arm
    Digging Up Roots
    Deep-Rooted Root Vegetables
    Root Vegetables in Korean Cuisine
    The Place of Root Vegetables in Holiday Foods
    Homi, the Tool of the Korean Woman
    Plucking Fruits
    Tree Nuts and Fruits in the Lives of Koreans
    For Celebration and Remembrance: Jujubes, Chestnuts, Persimmons and Pine Nuts
    Making Jelly out of Grain
    Gathering Seaweed
    A Watery Harvest
    Marine Plants on the Korean Table
    Varieties of Gim (Laver)
    Seaweed, Koreans’ Lifelong Companion
    Everyday Korean Food Made by Digging, Picking and Plucking

    <K FOOD: Secrets of Korean Flavors: Part 5, Simmering, Boiling, Steaming>
    Prologue
    Simmering, Boiling and Steaming
    Korea: A Nation of Broth
    Simmering Soup
    A Nation of Broth: Guk, Tang, Jjigae and Jeongol
    Soup Dishes of the Royal Court
    Guk: From the Cradle to the Grave
    The Hidden Science of a Rich Broth
    Ingredients for Making Broth
    Boiled, Brewed and Stewed: Gomtang and Seolleongtang
    The Old Gukbap Restaurants of Seoul
    Korea: The Nation of Spoons and Chopsticks
    Simmered Down: Yeot, Jocheong and Go
    The Story Behind Sot
    Boiling Noodles
    Noodles, Broth, and the Koreans
    Regional Noodle Dishes of Korea
    Naengmyeon: A Mysterious, Indescribable Dish
    In Search of Ramyeon (Instant Noodles)
    A Timeline of Korean Ramyeon
    Steaming Rice Cakes and Dishes
    Seon and Jjim: The Slowest of Slow Foods
    A Humanistic Approach to Tteok
    The Beauty of Royal Rice Cake
    Popular Tteok (Rice Cake) of Today
    Tteoksal: Carved Out of Life Itself
    Tteokbokki, a Nation’s Favorite
    Everyday Korean Dishes Made by Simmering, Boiling and Steaming


    Description of Each Volume

    <K FOOD: Secrets of Korean Flavors: Part 1, The Special Flavors of Korea>
    This is a general overview that outlines Korean food with the codes of 'flavorlessness ', 'fusion', 'fermentation', 'gathering,' and 'moist-heat.' In addition, we explored the special tastes of Korea, such as royal cuisine, Jongga food, Banga (nobleman house) food, temple food, seasonal holiday food, and rite of passage ceremonial food. It also contains basic information on ingredients that Koreans enjoy these days, Korean seasoning and garnish, Korean cooking tools, Korean dishes, such as white porcelain, brassware, Onggi, Korean ethnic earthenware, and woodenware, etc., and dining table and soban (a small portable dining table).

    < K FOOD: Secrets of Korean Flavors: Part 2, Bland, Wrapping, Mixing>
    The basic composition of Korean food is rice, to the extent that all food except rice is considered a side dish to accompany rice. The bland and mild rice differentiates the taste of all kinds of side dishes and fuses them simultaneously. We explored the secrets of fusion culture, such as 'ssambap' and 'gimbap,' where you put together all kinds of ingredients and put them in your mouth, and 'bibimbap,' which is eaten by mixing various ingredients. It also includes recipes of everyday dishes that are eaten wrapped and mixed.

    < K FOOD: Secrets of Korean Flavors: Part 3, Pickling, Fermenting>
    Like kimchi and sauces, the characteristic of Korean food is the taste of fermented food, neither raw nor cooked. We looked at ingredients for making soybean paste, soy sauce, red pepper paste, kimchi, fermented liquor, etc., and explored tools necessary for fermentation, such as earthenware and jangdokdae, a platform for traditional earthen jars. It also includes recipes for fermented foods that Koreans enjoy in their daily life.

    <K FOOD: Secrets of Korean Flavors: Part 4, Pickling, Digging, Plucking>
    Koreans dig up, pick, and pluck almost all parts of plants, like mountain herbs, wild vegetables, and garden vegetables, to make them a meal. The culture of enjoying marine plants such as seaweed and laver, and the culture of collecting and enjoying root plants and tree fruits are also old traditions. It examines the gathering culture of Koreans, which can be called the 'namul nation,' and includes everyday recipes.

    <K FOOD: Secrets of Korean Flavors: Part 5, Simmering, Boiling, Steaming>
    One of the most important codes for interpreting Korean food is the "wet culture," a mixed system of eating solid ingredients and broth together. Soup food represented by broth, such as soup, stew, and hotpot, and noodles, such as noodle soup and ramen, and foods that steam for a long time, such as rice cake and steamed foods were examined.

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