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Korean Food and Foodways: The Root of Health Functional Food
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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