Traditional Food: A Taste of Korean Life
- About the Book
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 5,000-year-old culinary culture and introduce to readers the historical, cultural, nutritional and philosophical background to this rich cuisine.
- About the Author(s)
Robert Koehler, AuthorRobert Koehler, born and raised on Long Island, New York, has lived in Korea since 1997. He was the editor-in-chief of SEOUL, Seoul Selection’s monthly lifestyle and travel magazine, from 2006 to 2018. He spends his days exploring new neighborhoods, sitting in cafés, and shooting photographs.
- Supporting Resources