Download or read book Japanese and Korean Culinary Harmony written by Emma Yang and published by Independently Published. This book was released on 2024-03-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are you enchanted by the delicate balance of Japanese flavors and intrigued by the vibrant intensity of Korean cuisine?Introducing "Japanese and Korean Culinary Harmony: 2 Books In 1" by Emma Yang, a culinary adventure unfolding 100 traditional recipes that harmonize the serene artistry of Japan with Korea's spicy soul.Step into a world where culinary precision meets hearty, bold flavors with Emma Yang's "Japanese & Korean Cookbook Fusion." This masterful compilation celebrates the diversity of East Asian cuisine by offering 100 recipes that fuse the subtle, refined tastes of Japanese dishes like Sushi and Ramen with the fiery zest of Korean staples such as Kimchi and Bibimbap. From Japan's delicate food presentation to Korea's rich, piquant plates, discover the best of both nations' gastronomic delights. Whether it's the comfort of a steaming hot bowl of Udon or the excitement of sizzling Korean BBQ, this book invites food lovers of all skill levels to embrace the complexity and simplicity of these two rich culinary cultures. Revel in traditional recipes, community favorites, and unexpected fusions that promise to both challenge and satisfy your taste buds. Dive deep into the flavors of "Japanese and Korean Culinary Harmony," which features: 100 traditional Japanese and Korean recipes - A feast of culinary delights from two revered food cultures. Lavish full-color printing - Elevate your cooking experience with vivid imagery that captures the essence of each dish. Illuminating photographs for each recipe - Serving as both inspiration and instruction for impeccable plating. Comprehensive nutritional information, imaginative variants, and storytelling of each recipe's origin - Gain a deeper appreciation for the foods you create and tailor them to your personal taste. Concise and inviting recipes - Designed for home cooks who seek simplicity in preparation without sacrificing depth of flavor. Ready to embark on an unforgettable journey through the flavors and traditions of Japan and Korea? Elevate your home cooking with a fusion of umami and heat. Scroll up, click 'Buy It Now', and start exploring the nuanced world of "Japanese & Korean Cookbook Fusion" today.
Download or read book Traditional Food written by Robert Koehler et al. and published by Seoul Selection . This book was released on 2015-05-23 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nowadays, with healthy living and the 'slow food' movement receiving spotlight worldwide, Korean cuisine is drawing much interest as a healthy cuisine with nutritional harmony and balance. In fact, Koreans have traditionally viewed food as 'medicine,' a means to keep oneself healthy and strong. (..)Korea's four seasons and geography have produced a good many seasonal dishes and foods that reflect the nation's geographic characteristics, such as seafood from the ocean that surrounds the peninsula. This book will attempt to explore Korea's-year-old culinary culture and introduce to readers the historical, cultural, nutritional and philosophical background to this rich cuisine.
Download or read book The Kimchi Chronicles written by Marja Vongerichten and published by Rodale Books. This book was released on 2011-08-02 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The companion to PBS’s Kimchi Chronicles, this beautiful, poignant, and transportive Korean cookbook features stunning photography and more than 90 recipes for every meal of the day—with a foreword by Jean-Georges Vongerichten. In the PBS series Kimchi Chronicles, Marja Vongerichten and three-star Michelin chef Jean-Georges Vongerichten gave viewers an insider’s look at Korea as they traveled the country and experienced its authentic flavors and cultural traditions. As the show's companion cookbook, The Kimchi Chronicles includes a recipe for every dish featured, such as Jean-George’s Fast, Hot Kimchi, Spice-Rubbed Korean Chicken, Grilled Stuffed Squid, Bibimbap, and Seafood and Scallion Pajeon, and explains how they can be easily duplicated in an American kitchen. Chef Vongerichten also offers original dishes with a lighter, modern flair that show how the flavors of the Korean table can be readily integrated into any meal. With tips and tricks for stocking your pantry, choosing the proper tools, and more, The Kimchi Chronicles is an informative, inspiring, and entertaining introduction to Korean food.
Download or read book Cultures in Harmony written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-18 with total page 97 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dive into the alchemy of taste, tradition, and health with "Cultures in Harmony," a comprehensive guide that unravels the timeless world of fermentation. Unlock the secrets of this age-old practice that has captivated culinary magicians and health enthusiasts alike. Rich with knowledge yet easily digestible, this eBook is your companion for a journey that blends art with science, creating edible harmony. Explore the foundational principles in "The Essence of Fermentation," where you'll uncover the relevance and progression of this craft from historical roots to the innovative frontiers of modern science. Then, equip yourself with "Elements of Fermentation," detailing the microscopic heroes and the alchemical processes that transform the ordinary into gastronomic gold. Delve into "The Health Benefits of Fermented Foods," where the nutritional tapestry gives rise to an array of probiotic wealth and diet diversity. Your adventure only deepens as you traverse "Cultural Journey of Fermentation," mapping out the landscape of fermentology as it weaves through time-honored traditions, showcasing how it molds rituals and celebrations across the globe. Your palate will expand with chapters like "The Art of Selecting Base Ingredients," guiding you through the array of raw treasures waiting for transformation. Master the craft with hands-on tutorials, from "The Process of Vegetable Fermentation" to the rich science of sourdough in "Adventuring with Sourdough," or the delicate dance of dairy in "Yogurt and Cheese Craftsmanship." "Cultures in Harmony" doesnt just teach; it inspires. Turn effervescence into elegance with "Brewing Kombucha," uncover the robust flavors of "Crafting Kimchi and Sauerkraut," and engage with the earthy intricacies of "The Magic of Miso and Tempeh." Whether you're a beer enthusiast or wine aficionado, "Alcoholic Ferments Beer and Wine" offers insights that will elevate your brewing game. Embark on a journey that will shape not just your meals but also your lifestyle. Extend the life and flavor of your creations in "Storing and Preservation of Ferments," nurture connections through "Community and Fermentology," or even venture into "The Business of Fermented Foods," turning passion into profits. "Cultures in Harmony" isn't mere literature; it's a leap into a fermenting revolution that celebrates the past, enriches the present, and evolves with the future. This eBook is your key to unlocking the vault of fermented treasures, taking you from the curious beginner to a fermentology connoisseur. Open the pages, and start fermenting your legacyone jar at a time.
Download or read book K FOOD written by Yun Jin-ah and published by 길잡이미디어. This book was released on 2015-09-09 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: In addition to being delicious,Korean food is also healthy and natural, making it perfectly suited for the global culinary trends of health consciousness, slow food, and environmental sensitivity. At first, people are attracted to Korean food because of its distinctive taste, but they later come to love it for its health benefits. Korean food is based on the philosophy that one’s food should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Chapter 1 K-Food in the World K-Food: A New Global Food Trend Non-Koreans Share Korean Cuisine with the World Fine Dining Korean Restaurants Around the World and Star Korean Chefs Chapter 2 K-Food, a Harmony of Taste, Health, and Nature Nutritional Balance in the Korean Diet Nutritional Value and Health Benefits of Korean Ingredients Leading Ingredients, Seasonings, and Cooking Techniques Chapter 3 Nine of the Most Popular K-Foods Kimchi (baek-kimchi, Kimchi-bokkeum-bap, kimchi-Jeon) Bibimbap: Mixed Rice with Meat and Assorted Vegetables Bulgogi: Marinated Meat Cooked on the Grill Bossam: Napa Wraps with Pork Japchae: Stir-fried Glass Noodles and Vegetables Haemul-PaJeon: Seafood and Green Onion Pancake Makgeolli: Korean Traditional Rice Wine Samgye-tang: Ginseng Chicken Soup Tteok-bokki (Gungjung-Tteok-bokki) Chapter 4 Six Easy Tips for Korean Cooking Tip 1. Kimchi-based Dishes Tip 2. Creations with Korean Flavors Tip 3. Bulgogi Seasoning and Various Meat Dishes Tip 4. Korean Dishes for K-pop Parties Tip 5. Korean Soybean Dishes for Vegetarians Tip 6. Side Dishes - Not spicy, Healthy and Easy! A wide variety of plates and bowls are used to set a table with Hansik, or Korean food. Bap (cooked rice), and a bowl of soup made from either meat and vegetables or fish, are set in front of the diner. A large pot or bowl of stew is placed at the center of the table, while various banchan (side dishes) are neatly arranged on the table. All of these dishes are set together, and the harmony created by the vegetable dishes and meat dishes seasoned with fermented sauces which have been made over a long period of time with care, is what makes Hansik uniquely Korean. Despite this uniqueness and the variety of food that is offered, the only Korean foods that were familiar to non-Koreans were the simple Bulgogi or “Korean barbeque.” However, things have changed in recent years, and Korean food is now being recognized as a source for new and exciting culinary dishes. The reason for this is simple. People today are becoming increasingly conscious about their health, and the food that is offered is being tailored to suit these needs. Many are looking for organic or natural foods, “slow foods” and food that will help their overall well-being, and Korean cuisine meets all those requirements. Moreover, it is tasty.
Download or read book Korean Food Television and the Korean Nation written by Jaehyeon Jeong and published by Rowman & Littlefield. This book was released on 2020-12-10 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the historical development of Korean food TV and its articulation of Koreanness in the era of globalization. Jaehyeon Jeong defines the evolution of Korean food TV as an outcome of the conjuncture between the television industry’s structural changes, the shift in food’s landscape and cultural legitimacy, and various sociocultural, political, and economic transformations. In addition, Jeong reveals how the state appropriates the banality of food to raise South Korea’s global image and how it utilizes domestic television to disseminate statist discourse of the nation. Understanding discourses of national cuisine as reflective of and formative of discourses of the nation, he argues that the growth of discourses of national cuisine is symptomatic of the struggle for nationness in a globalized world.
Download or read book Korean Food Systems written by Dong-Hwa Shin and published by CRC Press. This book was released on 2022-09-19 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Republic of Korea (ROK) is projected by 2030 to have the longest living population compared to any nation on earth. A girl born in the ROK in 2030 will live up to 90.8 years on average. What are the reasons for this improvement in longevity? Among many insights for longevity among the people of the ROK is the diverse Korean ethnic diet with roots in a traditional diet that has been preserved for centuries. Korean Food Systems: Secrets of the K-Diet for Healthy Aging provides an integrated and holistic approach towards the understanding how food systems of the ROK and experiences of the last 60-plus years has been sustained by traditions and ecology integrated with contemporary advances in technology and the economy. Key Features: Discusses the rationale and basis of food systems, traditions of healthy eating, and healthy aging in the Korean population and why by 2030 they will be the longest living population on the planet Reflects on the role of historical, cultural, and traditional food and dietary concepts of Korea and how they have influenced healthy eating habits, contributing to health and longevity Discusses the relevance of the modern genetic concepts of nutrigenomics and epigenetics, metabolic concepts such as circulation, and food concepts such as fermented and functional foods in advancing healthy food concepts and longevity Provides insights how a large population can advance an integrated holistic food-based approach to longevity and wellness As a collaboration between various outstanding authors, the insights from this book can provide global examples to align similar approaches and policies in other countries in different ecologies of planet earth.
Download or read book Cook s Science written by Cook's Illustrated and published by America's Test Kitchen. This book was released on 2016-10-04 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
Download or read book Everyday Korean Fresh Modern Recipes for Home Cooks written by Kim Sunée and published by The Countryman Press. This book was released on 2017-11-07 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Accessible Korean cooking with a modern twist. The backbone of Korean cuisine, jang, has a flavor not found anywhere else in the world. The cuisine’s combination of savory,sweet, salty, and spicy flavors makes it uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavors and cooking techniques, will open the door for readers unfamiliar with the cuisine. Who can resist dishes such as: Traditional and Modern Bulgogi Kimchi-Bacon Mac and Cheese Silky Sweet Potato Noodles (Japchae) Plus kimchis, sauces, teas, sweets, soju cocktails, and more Beautifully photographed, with tips for building a Korean pantry, drink pairings (from soju to microbrews), and menu ideas, Everyday Korean is the ultimate guide to one of the world’s most unique and delicious cuisines.
Download or read book Plating for Different Cuisines A Global Perspective written by Elizabeth Jimenez and published by Elizabeth Jimenez. This book was released on with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the artistry of plating that transcends cultural boundaries in this comprehensive exploration. Delve into the world's diverse cuisines, from the elegant minimalism of Japanese sushi to the hearty abundance of Middle Eastern mezze. Uncover the principles that underlie exquisite plating, learn how history and culture influence presentation, and witness the fusion of culinary traditions in modern gastronomy. Journey through vibrant visuals, sustainable practices, and the dynamic evolution of plating trends. This insightful guide invites you to experience the essence of cultures through the eyes of culinary artists, transforming dishes into masterpieces that celebrate the global symphony of flavors, colors, and textures.
Download or read book Japanese Assimilation Policies in Colonial Korea 1910 1945 written by Mark E. Caprio and published by University of Washington Press. This book was released on 2011-07-01 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the late nineteenth century, Japan sought to incorporate the Korean Peninsula into its expanding empire. Japan took control of Korea in 1910 and ruled it until the end of World War II. During this colonial period, Japan advertised as a national goal the assimilation of Koreans into the Japanese state. It never achieved that goal. Mark Caprio here examines why Japan's assimilation efforts failed. Utilizing government documents, personal travel accounts, diaries, newspapers, and works of fiction, he uncovers plenty of evidence for the potential for assimilation but very few practical initiatives to implement the policy. Japan's early history of colonial rule included tactics used with peoples such as the Ainu and Ryukyuan that tended more toward obliterating those cultures than to incorporating the people as equal Japanese citizens. Following the annexation of Taiwan in 1895, Japanese policymakers turned to European imperialist models, especially those of France and England, in developing strengthening its plan for assimilation policies. But, although Japanese used rhetoric that embraced assimilation, Japanese people themselves, from the top levels of government down, considered Koreans inferior and gave them few political rights. Segregation was built into everyday life. Japanese maintained separate communities in Korea, children were schooled in two separate and unequal systems, there was relatively limited intermarriage, and prejudice was ingrained. Under these circumstances, many Koreans resisted assimilation. By not actively promoting Korean-Japanese integration on the ground, Japan's rhetoric of assimilation remained just that.
Download or read book Incompatible foods written by Roni Twilley and published by Roni Twilley. This book was released on 2023-08-20 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Incompatible foods" is a comprehensive guide that explores the transformative power of mindful eating and its profound impact on our overall well-being. In this book, we delve into the principles and practices of mindful eating, providing readers with practical strategies to incorporate mindfulness into their daily lives. The book begins by introducing the concept of mindful eating, emphasizing the importance of being fully present and engaged in the act of eating. It explains how mindful eating goes beyond simply nourishing our bodies; it nourishes our minds and souls as well. By cultivating awareness, appreciation, and non-judgmental acceptance, readers will discover the potential for a more balanced and joyful relationship with food. Throughout the chapters, we delve into various aspects of mindful eating. We explore the importance of understanding our body's hunger and satiety cues, engaging our senses, and slowing down to savor each bite. We delve into the physiological and emotional mechanisms behind mindful eating and how it affects our digestion, nutrient absorption, and overall health. The book goes beyond the act of eating and delves into mindful meal planning, creating a mindful eating environment, and developing emotional awareness around food. It guides readers on how to overcome mindless eating habits, navigate social settings, and apply mindful eating principles to weight management.
Download or read book Mastering Japanese Cooking written by KENJI SMITH JR and published by KENJI SMITH JR. This book was released on with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive guide to Japanese cuisine explores the rich history and philosophy behind Washoku, highlighting key ingredients, seasonings, and essential cooking techniques. From knife skills and various cooking methods to detailed instructions on preparing rice and other grains, this book provides a thorough understanding of traditional and modern Japanese cooking. It covers a wide range of dishes including sushi, sashimi, yakitori, ramen, and more, along with insights into kaiseki and street foods. Special sections focus on kitchen layout, cookware, and dietary considerations such as vegetarian, vegan, and gluten-free options. Additionally, the book delves into menu planning, seasonal ingredients, and contemporary trends in Japanese culinary arts.
Download or read book Japanese and Korean Cooking written by Konemann and published by . This book was released on 1996 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cuisine Colonialism and Cold War written by Katarzyna J. Cwiertka and published by Reaktion Books. This book was released on 2013-06-01 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: When you consider the size of Korea’s population and the breadth of its territory, it’s easy to see that this small region has played a disproportionately large role in twentieth-century history. The peninsula has experienced colonial submission at the hands of Japan, occupation by the United States and the Soviet Union, war, and a national division that continues today. Cuisine, Colonialism and Cold War traces these developments as they played out in an unusual sphere: Korea’s national cuisine, which is savored for its diversity of ingredients and flavor. Katarzyna J. Cwiertka shows that many foods and dietary practices identified as Korean have been created or influenced by its colonial encounters, and she uncovers how the military and the Cold War had an impact on diet in both the North and South. Surveying the manufacture and consumption of rice and soy sauce, the rise of restaurants, wartime food, and the 1990s famine that still affects North Korea, Cwiertka illuminates the persistent legacy of Japanese rule and the consequences of armed conflicts and the Cold War. Bringing us closer to the Korean people and their daily lives, this book shines new light on critical issues in the social history of this peninsula.
Download or read book The Food and Cooking of Japan and Korea written by Emi Kazuko and published by Southwater. This book was released on 2015-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exciting book offers a comprehensive overview of the food and culinary traditions of Japan and Korea. The introduction explores the tastes and cooking styles of each country including a list of the key ingredients from ginseng and tofu to seaweed and fish pastes. 250 authentic recipes from every region are then brought to life, from Hand-rolled Sushi and Pak Choi Kimchi to Gochujang Chicken Stew and Fiery Octopus. Sweet treats include Kabocha Squash Cake and Green Tea Ice Cream. Illustrated throughout, this book offers an irresistible opportunity to discover new ingredients and techniques, and create deliciously varied meals for all to enjoy.
Download or read book Safeguarding Intangible Heritage written by Natsuko Akagawa and published by Routledge. This book was released on 2018-06-27 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: The UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage came into force in 2006, framing the international and national practices and policies associated with intangible cultural heritage. This volume critically and reflexively examines these practices and policies, providing an accessible account of the different ways in which intangible cultural heritage has been defined and managed in both national and international contexts. As Safeguarding Intangible Heritage reveals, the concept and practices of safeguarding are complicated and often contested, and there is a need for international debate about the meaning, nature and value of heritage and what it means to ‘safeguard’ it. Safeguarding Intangible Heritage presents a significant cross section of ideas and practices from some of the key academics and practitioners working in the area, whose areas of expertise span anthropology, law, heritage studies, linguistics, archaeology, museum studies, folklore, architecture, Indigenous studies and history. The chapters in this volume give an overarching analysis of international policy and practice and critically frame case studies that analyze practices from a range of countries, including Australia, Canada, China, Indonesia, Japan, Korea, Kyrgyzstan, New Zealand, Taiwan, the UK and Zimbabwe. With a focus on conceptual and theoretical issues, this follow-up to Intangible Heritage, by the same editors, will be of great interest to students, scholars and professionals working in the fields of heritage and museum studies, heritage conservation, heritage tourism, global history, international relations, art and architectural history, and linguists.
