K FOOD Part 1 : The Special Flavors of Korea (영문판)

<K FOOD: Secrets of Korean Flavors: Part 1, The Special Flavors of Korea>
Prologue
The Five Secrets Behind the Taste of Korea
Bland; Wrapping and Mixing; Pickling and Fermenting; Digging, Picking and Plucking; Simmering, Boiling and Steaming.
Korea’s Specialty Dishes
Royal Cuisine, Gourmet Food for Royals
Three Women of Korean Royal Cuisine
The Cuisine Coexisting with Royal Court Food: The Food of Seoul’s Nobility
The Prestigious Heritage of Jongga Food
Understanding Jerye Food
Heritage Foods of Korea’s Renowned Jongga
Temple Food, the Taste of Enlightenment
Why Eating Temple Food is the Key to a Long Life
Praying for Health, Prosperity and Happiness: The Food of Korean Holidays
Food and Rites of Passage
Korean Food Basics
Foods Contemporary Koreans Like to Eat
Korean Condiments: Not Just a Seasoning but also a Medicine
Gomyeong: A Picture Drawn in a Dish
Deep Cuts: Korean Cooking Knives
Cooking Utensils for Korean Dishes
Artless Art, Kitchenware for Korean Food
The Feudal Ethics and Democratic Principles Contained in Korean Tables
Soban: The Mobile Dining Table for One
The Dining Tables of the Koreans
Dining with Guests
Daily Dining for Families
A Farmer’s Lunch Table
A Senior’s Birthday Dinner
Making Picnic Lunches for Families with Children
A Solo Diner’s Simple Dinner
A Weekend Meal for Three Generations
A Vegetarian’s Dinner
The Dining Table of a Long-Term Expat
A Korean Chef’s Formal Dinner
Appendix
What’s Inside Koreans’ Cupboards
Jongga Food in the Supermarket
Where to Experience Authentic Korean Food