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Food in the Making of Modern Korea : A Handbook / / by Cherl-Ho Lee
| Food in the Making of Modern Korea : A Handbook / / by Cherl-Ho Lee |
| Autore | Lee Cherl-Ho |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (405 pages) |
| Disciplina | 951.9 |
| Soggetto topico |
Korea - History
Sociology Nutrition Food Asia - History Ethnology - Asia Culture Food science Social medicine History of Korea Sociology of Food and Nutrition Asian History Asian Culture Food Studies Health, Medicine and Society |
| ISBN |
9789819715336
9789819715329 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1 Introduction -- Chapter 2 Food Situation in the Social Changes of the Late Period of Joseon -- Chapter 3 Japanese Extortion and the Korean Food and Nutritional Status during Japanese Occupation in Korea -- Chapter 4 The establishment of the Korean government and the food situation during the Korean War. |
| Record Nr. | UNINA-9910865245503321 |
Lee Cherl-Ho
|
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| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Korean Food and Foodways : The Root of Health Functional Food / / by Cherl-Ho Lee
| Korean Food and Foodways : The Root of Health Functional Food / / by Cherl-Ho Lee |
| Autore | Lee Cherl-Ho |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (326 pages) |
| Disciplina | 641.59519 |
| Soggetto topico |
Food science
Biology - Technique Food Science Biological Techniques Alimentació |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
9789811900235
9789811900228 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 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. |
| Record Nr. | UNINA-9910588594503321 |
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Lee Cherl-Ho
|
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| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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