Korean Fermented Food
- 저자
- 이서래 지음 |
- 발행일
- 1986-05-01
- 정가
- 10,000원
- 판형
- New medium octavo
- 분량
- 362쪽
- 언어
- 한국어
- ISBN
- 8973001922 절판
- 책 소 개
-
This book has reviews and analyzes the historical background, mysterious processes and scientific facts of fermented foods
in Korea such as soy sauce of paste, kimchi,
rice wine and fish sauce of paste. In particular, it gives an interesting explanation on the effects of regional climate, Chinese culture and religion as well as the changing dietary life as affected by westernization, along with their development, processes and significance.
*Recommended as an excellent book by the Ministry of Culture and Information,
Republic of Korea in 1986.
- 저자소개
-
지은이 : 이서래
.
- 차 례
-