001448960 000__ 03589cam\a2200493\i\4500
001448960 001__ 1448960
001448960 003__ OCoLC
001448960 005__ 20230310004335.0
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001448960 008__ 220826s2022\\\\si\a\\\\ob\\\\001\0\eng\d
001448960 020__ $$a9789811900235$$q(electronic bk.)
001448960 020__ $$a981190023X$$q(electronic bk.)
001448960 020__ $$z9811900221
001448960 020__ $$z9789811900228
001448960 0247_ $$a10.1007/978-981-19-0023-5$$2doi
001448960 035__ $$aSP(OCoLC)1342448609
001448960 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dEBLCP$$dOCLCF$$dOCLCQ
001448960 043__ $$aa-kr---
001448960 049__ $$aISEA
001448960 050_4 $$aQP144.F85
001448960 08204 $$a641.3009515$$223/eng/20220826
001448960 1001_ $$aYi, Ch'ŏr-ho,$$d1945-
001448960 24510 $$aKorean food and foodways :$$bthe root of health functional food /$$cCherl-Ho Lee.
001448960 264_1 $$aSingapore :$$bSpringer,$$c2022.
001448960 300__ $$a1 online resource (1 volume) :$$billustrations (black and white, and color).
001448960 336__ $$atext$$btxt$$2rdacontent
001448960 337__ $$acomputer$$bc$$2rdamedia
001448960 338__ $$aonline resource$$bcr$$2rdacarrier
001448960 504__ $$aIncludes bibliographical references and index.
001448960 5050_ $$aChapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet.
001448960 506__ $$aAccess limited to authorized users.
001448960 520__ $$aThis book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods.
001448960 588__ $$aDescription based on print version record.
001448960 650_0 $$aFunctional foods$$zKorea (South)
001448960 650_0 $$aCooking, Korean.
001448960 655_0 $$aElectronic books.
001448960 77608 $$iPrint version:$$aLEE, CHERL-HO.$$tKOREAN FOOD AND FOODWAYS.$$d[Place of publication not identified] : SPRINGER VERLAG, SINGAPOR, 2022$$z9811900221$$w(OCoLC)1292970435
001448960 852__ $$bebk
001448960 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-19-0023-5$$zOnline Access$$91397441.1
001448960 909CO $$ooai:library.usi.edu:1448960$$pGLOBAL_SET
001448960 980__ $$aBIB
001448960 980__ $$aEBOOK
001448960 982__ $$aEbook
001448960 983__ $$aOnline
001448960 994__ $$a92$$bISE