Yoon Deok-in et al.: Korean Food Theory and Basic Cooking

Today, with global interaction so much as the past, the national food is becoming a source of cultural goods representing the country. The traditional Korean dress is a stocky rice and a whole variety of foods, so it's a balanced diet that can be recommended in terms of modern nutrition. And the flavors and the functional ingredients of Korean food are scientifically valid. Fermentary food, especially such as intestinal and cauliflower, has been known as a great health measure that can prevent chronic adult disease. So, in order to inherit and develop our traditional food, which is a valuable heritage to be proud of the world, first of all, it requires systematic learning about theory and practice. To do this, I set up this book so that students in cooking, food, nutrition, and the eating business as well as anyone interested in cooking can learn basic theories and practices about Korean cooking. First, I described the history of Korean food and its character, its costumes, its meats, and its flavors and its land food so that we can faithfully retain our theory of Korean diet. And the practice staff, along with the basic recipes for each meal, has helped us to do the best we can in the last cooking and industrial testing, by giving us a prime of attention from the subject and the preparation of the recipe.

Korean title: 한국음식 이론과 기초조리

Korean author: 윤덕인 외

Korean publisher: 파워북

ISBN-13: 9788981604813