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Korean food and foodways : the root of health functional food / Cherl-Ho Lee.

9789811900235 (electronic bk.)
981190023X (electronic bk.)
9811900221
9789811900228

Singapore : Springer, 2022.

English

1 online resource (1 volume) : illustrations (black and white, and color).

10.1007/978-981-19-0023-5 doi

QP144.F85

641.3009515

This 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.

Includes bibliographical references and index.

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Description based on print version record.

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