LEADER 03504nam 22005655 450 001 9910588594503321 005 20240408111940.0 010 $a9789811900235$b(electronic bk.) 010 $z9789811900228 024 7 $a10.1007/978-981-19-0023-5 035 $a(MiAaPQ)EBC7076768 035 $a(Au-PeEL)EBL7076768 035 $a(CKB)24735741600041 035 $a(DE-He213)978-981-19-0023-5 035 $a(PPN)26419568X 035 $a(EXLCZ)9924735741600041 100 $a20220821d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aKorean Food and Foodways $eThe Root of Health Functional Food /$fby Cherl-Ho Lee 205 $a1st ed. 2022. 210 1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2022. 215 $a1 online resource (326 pages) 311 08$aPrint version: Lee, Cherl-Ho Korean Food and Foodways Singapore : Springer,c2022 9789811900228 327 $aChapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet. 330 $aThis 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. 606 $aFood science 606 $aBiology$xTechnique 606 $aFood Science 606 $aBiological Techniques 606 $aAlimentació$2thub 607 $aCorea$2thub 608 $aLlibres electrònics$2thub 615 0$aFood science. 615 0$aBiology$xTechnique. 615 14$aFood Science. 615 24$aBiological Techniques. 615 7$aAlimentació 676 $a641.59519 700 $aLee$b Cherl-Ho$01254097 702 $aEvans$b Diana Hinds 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 912 $a9910588594503321 996 $aKorean Food and Foodways$92907984 997 $aUNINA