Springer - Korean Food and Foodways: The Root of Health Food

Explore the science and history behind Korean nutrition with this comprehensive guide from Springer. This book provides food scientists and nutritionists with accurate, up-to-date information on Korean food science. It connects modern research with historical context, including archaeological findings and traditional food methods. Readers will learn about the deep roots of Korean functional foods and the processes behind famous fermented items like kimchi, grain wine, soybean sauces, and jeotgal. The text covers a wide range of traditional categories, offering details on manufacturing methods for rice cakes, sweets, and various alcoholic and non-alcoholic beverages. Whether you are studying food science or interested in the historical background of traditional diets, this book serves as an essential resource for understanding the foundation of Korean foodways and their role in health.