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Korean Fermented Food
- Author
- 이서래
- Publication
- 1986-05-01
- Price
- 10,000 Won
- Format
- New medium octavo
- pages
- 362 pages
- language
- Korean
- ISBN
- 8973001922 out-of-print
- About This Book
-
This book has reviews and analyzes the historical background, mysterious processes and scientific facts of fermented foods
in Korea such as soy sauce of paste, kimchi,
rice wine and fish sauce of paste. In particular, it gives an interesting explanation on the effects of regional climate, Chinese culture and religion as well as the changing dietary life as affected by westernization, along with their development, processes and significance.
*Recommended as an excellent book by the Ministry of Culture and Information,
Republic of Korea in 1986.
- About The Authors
-
이서래
.
- Table of Contents
-