This book allows you to understand both human and physical geography through the geographical origins of famous regional foods such as Chungmu Kimbap, Uijeongbu Budae Jjigae, and Jeonju Bibimbap.
Abundant data and climate, topography, history, culture, politics, and economy are reconstructed into a three-dimensional and flavorful story through the perspective of 'geography.'
Even if you're not interested in geography, if you enjoy exploring delicious restaurants, this geography textbook for young adults will help you learn geography in a fun way, thanks to the author's subtle humor and concise writing style.
As you explore the delicious cuisines of 21 regions across the country and explore why they developed there, you'll naturally realize that geography isn't just about memorizing information displayed on a map.
Artist Bong-Hyeon's illustrations, which incorporate geographical elements into food, pique the reader's curiosity and provide a glimpse into the journey ahead, adding to the enjoyment of travel.

You might wonder why I'm just talking nonsense when I ask the question, "Why did Uijeongbu become the home of budaejjigae?", but it's all related.
As explained earlier, the reason why Yi Seong-gye stayed in Uijeongbu on his way back to the palace from Hamheung was because this area was located on the route connecting the north and the capital.
Due to these geographical features, Uijeongbu became extremely important in terms of defending the capital after the division of North and South Korea.
If the North Korean army were to invade central Seoul, the fastest land route from the north would pass through Uijeongbu.
--- p.32

Among local festivals, there are many food festivals.
If you just count the ones registered on the Korea Tourism Organization website, there are a whopping 180 of them.
But if you look closely, there are quite a few overlapping things.
For example, the midwinter ice fishing festival is held in Inje, Yangpyeong, and Ganghwa, which have frozen lakes, and the fall apple festival is held in many apple-producing regions, such as Chungju, Mungyeong, Cheongsong, and Yeongju.
In that respect, the Andong Dried Mackerel Festival (although the name and format change slightly each year) boasts a definite presence.
…Andong dried mackerel is not just seasoned with salt, but is also fermented for a certain period of time.
This is the difference from the regular mackerel.
You'll know when you actually taste it.
It is the best rice thief with a salty liver that stimulates the appetite, the chewy texture of slightly dried fish meat, and the savory taste that comes from the aging process.
This delicacy was created due to Andong's geographical conditions.
Andong is an inland basin surrounded entirely by mountains.
Centered around Andong Lake and the Nakdong River, there are rugged mountain ranges, including the Taebaek Mountains to the east, and the Sobaek Mountains, Hakga Mountain, and Yeongji Mountain to the north.
This area is called the Andong Basin.
The only environments where fish can be caught are lakes and rivers, but mackerel, a saltwater fish, obviously does not live in freshwater.
Now, let's go east of Andong to find the origin of dried mackerel.
--- p.51~53

At that time, the Japanese were obsessed with the idea of ​​'escaping from Asia and heading towards the West'.
Government offices, schools, banks, and even companies were built in imitation of stone and brick buildings from Europe and the United States.
Their tastes were reflected in Mokpo in colonial Korea.
Representative examples include the Renaissance-style Mokpo Modern History Museum Building 1 (former Mokpo Japanese Consulate) and Building 2 (former Mokpo branch of Oriental Development Company).
You can also see many temples and Japanese-style houses built in the Japanese architectural style (houses of Japanese people who withdrew from the Korean Peninsula after liberation).
Some have been renovated into cafes and pastry shops, becoming popular Instagram spots.
If you look closely, the reason Mokpo Sebal Nakji became famous, surpassing Muan and Sinan, was because of Mokpo Station, which was built for exploitation. In many ways, Mokpo is a city with many traces of Japanese colonial rule.
Opinions are divided over whether it is appropriate to utilize sites of shameful history for tourism.
--- p.105~107

Among the warm-current fish species caught in abundance in the East Sea's landscaped waters during the summer, squid can be counted.
After pollack disappeared from the East Sea, squid also rapidly declined after the 2000s.
This is because North Korea has been selling fishing rights to the East Sea fishing grounds to China for economic reasons, and Chinese fishing boats are sweeping them away.
But before that, squid was common.
In particular, Sokcho developed a fishing industry because fishing boats could be safely anchored in Cheongcho Lake even when there were strong waves, and there were many squid fishing boats.
There was even a saying that squid fed Sokcho.
The displaced people of Abai Village have adapted well to this environment.
He made money by catching squid, using the pollack fishing skills he had honed in his hometown.
Also, I created squid sundae while thinking of the abai sundae and pollack sundae that I used to eat in Hamgyeong-do.
At that time, it was so common that it was cheap. They hollowed out the body of a squid and filled it with various ingredients such as glutinous rice, tofu, chopped vegetables, and seasonings to imitate sundae. It tasted pretty good.
… So to speak, squid sundae is a product of the culture and wisdom of displaced people from Hamgyeong-do and the sea of ​​Sokcho.

--- p.182~183