Jo Tae-ok et al.: local food

As we enter modern society and improve our standard of living and change our food culture, our local food is becoming less and less available. The reason is that time saving and convenience are the main criteria for food choice in modern society, where there is a lot of prejudice and pressure to be inconclusive and not in line with the trend. We need to break free from the prejudice that local food is an ‘intensive food ’ that has been out of date, and we need to seek a way to achieve it in a way that is considered our country's precious resource. How we manage our precious local food, and how we can improve it in a way that's not just our homework. The first step in this work made it easier to solve the local food across the Korean peninsula, which is not familiar to us or strange to us. I tried to explain the origin of each dish with its recipes and so forth, and put in a material that could be actually used. Many local dishes were kindly included, from the colorful and fine banquets in Seoul and the humble potato dishes in the Hamgyan province. I hope this will help a little bit for many who are interested in local food and wonder.

Korean title: 향토음식

Korean author: 조태옥 외

Korean publisher: 교문사

ISBN-13: 9788936316174