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Korean Food and Foodways (Çѱ¹½ÄÇ°»ç¿¬±¸ ¿µ¹®ÆÇ)
[ 2022-04-25 16:10:57 ]
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Korean Food and Foodways: 
The Root of Health Functional Food

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By Cherl-Ho Lee, Emeritus Professor of Korea University
English Translation by Diana Hinds Evans


[Contents]

Chapter 1: Northeast Asian Dietary Environment in the Paleolithic Era

Chapter 2: Primitive Pottery Culture on the Korean Peninsula 

Chapter 3: The Onset of Agriculture and Northeast Asian Neolithic Farm Culture 

Chapter 4: Food Culture of the Han Korean Ethnic Group During Northeast Asian State 

Chapter 5: Food Culture in the Early Historical Era: Vegetarianism, Rice Cakes, and 

Chapter 6: Soybean Sauce Culture on the Korean Peninsula

Chapter 7: The History of Kimchi and Jeotgal

Chapter 8: The Development and Distinctive Features of Korean Non-alcoholic Beverages

Chapter 9: The History and Manufacture of Traditional Korean Alcoholic Drinks

Chapter 10: The Development of Eastern Medicine and the Traditional Korean Diet 

Chapter 11: Changes in the Food and Nutritional Status of Koreans over the Last Century

Chapter 12. Harmony of Eastern and Western Food Culture in the 21st Century
 
Index



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