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Cherl-Ho Lee
Korean Food and Foodways
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1766740Korean Food and Foodwayshttps://www.gandhi.com.mx/korean-food-and-foodways/phttps://gandhi.vtexassets.com/arquivos/ids/393994/36601527-b6c9-4ad1-bc7c-0e68ff628888.jpg?v=63833451789217000033173686MXNSpringer Nature SingaporeInStock/Ebooks/<p>This 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.</p>...1741856Korean Food and Foodways33173686https://www.gandhi.com.mx/korean-food-and-foodways/phttps://gandhi.vtexassets.com/arquivos/ids/393994/36601527-b6c9-4ad1-bc7c-0e68ff628888.jpg?v=638334517892170000InStockMXN99999DIEbook20229789811900235_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_<p>This 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.</p>...9789811900235_Springer Nature Singaporelibro_electonico_3934f9b9-91ff-3b1b-b6ba-628ae960467c_9789811900235;9789811900235_9789811900235Cherl-Ho LeeInglésMéxico2022-08-21T00:00:00+00:00Springer Nature Singapore