Nowadays, with healthy living and the 'slow food' movement receiving spotlight worldwide, Korean cuisine is drawing much interest as a healthy cuisine with nutritional harmony and balance. In fact, Koreans have traditionally viewed food as 'medicine,' a means to keep oneself healthy and strong.

(..)Korea's four seasons and geography have produced a good many seasonal dishes and foods that reflect the nation's geographic characteristics, such as seafood from the ocean that surrounds the peninsula.

This book will attempt to explore Korea's-year-old culinary culture and introduce to readers the historical, cultural, nutritional and philosophical background to this rich cuisine.

Introduction
Chapter One
WHY KOREAN FOOD?
Chapter Two
BASICS OF KOREAN FOOD
Chapter Three
KIMCHI, KOREA’S STAPLE FOOD
Chapter Four
SPECIAL & LOCAL VARIETIES
Chapter Five
HOLIDAYS, CEREMONIES & FOOD
Chapter Six
HISTORY OF KOREAN FOOD
Chapter Seven
THE KITCHEN
APPENDIX
OTHER INFORMATION