A practical guidebook best suited to our food culture

“What kind of alcohol goes best with this food?”

To find the answer to this happy question, five experts with extensive knowledge and experience in the food culture field published "The Pairing: A More Delicious Combination of Alcohol and Food."
This book is a comprehensive record that selects 72 different foods that we like and have easy access to, and ranks the top three drinks that go best with each food among the dozens of drinks that go well with each food.
The most notable feature of this book is that it goes beyond theoretical texts and provides detailed explanations based on practical research the authors conducted over three years, researching, combining, and tasting ingredients.
It's packed with exciting information, from the basics of brewing to the entire process of selecting, storing, and drinking alcohol, easy pairing tips, and even fun and in-depth food stories.
It contains a variety of everyday foods, including traditional Korean dishes like naengmyeon and bibimbap, as well as restaurant menus like raw fish, steak, and tripe, easy-to-make dishes like jeon and pasta, fan favorites like mala xiang guo and lamb skewers, and even saccharin and desserts. Another major differentiating factor is that it is the first in Korea to expand the range of pairings to include traditional liquor, sake, and beer in addition to wine.
Therefore, this book will provide readers with a practical yet enriching experience that opens up a new world of taste by suggesting ways to pair food and alcohol in our daily lives.
At the same time, it will be a very welcome guide for experts, beginners who want to try pairing but are hesitant about where to start, and readers who are serious about alcohol and food.