Korean Cuisine: An Illustrated History by Michael J. PettidKorean Cuisine: An Illustrated History by Michael J. Pettid

Korean Cuisine: An Illustrated History

byMichael J. Pettid

Hardcover | April 16, 2008

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The spicy tang of kimchi, the richness of Korean barbecue, the hearty flavors of bibimbap: Korean cuisine is savored the world over for its diversity of ingredients and flavors. Michael Pettid offers here a lushly illustrated historical account of Korean food and its intricate relationship with the nation’s culture.

Over the last twelve centuries, Korean food dishes and their complex preparations have evolved along with the larger cultural and political upheaval experienced by the nation. Pettid charts this historical development of the cuisine, exploring the ways that regional distinctions and historical transformations played out in the Korean diet—including the effects of wartime food shortages and preparation techniques. Underlying all these dishes are complicated philosophical and aesthetic considerations, and Pettid delves into their impact on everything from the rituals associated with group meals or drinks with friends to the strict rules governing combinations of dishes and ingredients according to temperature, texture, spices, color, and consistency.

Featuring a batch of mouthwatering recipes and over a hundred vivid photographs of a striking array of dishes, Korean Cuisine is an incisive and engaging investigation into the relationship between Korean culture and food that will spice up the bookshelves of foodies and scholars alike.
Michael J. Pettid is assistant professor of Korean in the Department of German, Russian, and East Asian Languages at Binghampton University. 
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Title:Korean Cuisine: An Illustrated HistoryFormat:HardcoverDimensions:224 pages, 8.5 × 5.5 × 0.8 inPublished:April 16, 2008Publisher:Reaktion BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1861893485

ISBN - 13:9781861893482

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Table of Contents

Introduction
1. Daily Foods
2. Ritual and Seasonal Foods
3. Regional Specialities
4. Drinks
5. Foods of the Royal Palace
6. The Kitchen Space and Utensils
7. Food in Contemporary Korea
 
Recipes
References
Bibliography
Acknowledgements
Photo Acknowledgements
Index

Editorial Reviews

“If your opinions about Korean food and its international ‘image’ take stances on whether or not it is too spicy, too salty, too pungent, too odor-causing, or just ‘perfect,’ then this is the right book to learn the reasons why and how these traits have meaningfully evolved over time.”