A table of rice
 |
Description
Book Introduction
In a world overflowing with food beyond rice, how much do we really know about rice and cooked meals?
Since 2000, rice consumption in Korea has continued to decline, resulting in a surplus of 200,000 tons of rice each year.
This is the result of rice consumption not keeping up with production.
Accordingly, the government has been making efforts every year to solve the problem of excess rice, such as purchasing surplus rice or promoting rice consumption.
Now, rice and cooked rice are no longer the main topics in the mass media and books, but rather bread, noodles, and meat are the main food ingredients in modern society. In order to clear up misunderstandings about rice and cooked rice and to help promote consumption, I decided to write a book.
The Korean Peninsula has terrain and seasonal characteristics that are not favorable for rice farming.
It contains the story of how much effort our ancestors put into overcoming harsh conditions and growing rice, and the story of our ancestors' rice culture that endured for thousands of years with their determination to produce a single grain of rice and a single bowl of rice.
In addition, we included stories about rice, which is an inseparable part of our daily lives, and the various dishes served on our table.
Since 2000, rice consumption in Korea has continued to decline, resulting in a surplus of 200,000 tons of rice each year.
This is the result of rice consumption not keeping up with production.
Accordingly, the government has been making efforts every year to solve the problem of excess rice, such as purchasing surplus rice or promoting rice consumption.
Now, rice and cooked rice are no longer the main topics in the mass media and books, but rather bread, noodles, and meat are the main food ingredients in modern society. In order to clear up misunderstandings about rice and cooked rice and to help promote consumption, I decided to write a book.
The Korean Peninsula has terrain and seasonal characteristics that are not favorable for rice farming.
It contains the story of how much effort our ancestors put into overcoming harsh conditions and growing rice, and the story of our ancestors' rice culture that endured for thousands of years with their determination to produce a single grain of rice and a single bowl of rice.
In addition, we included stories about rice, which is an inseparable part of our daily lives, and the various dishes served on our table.
- You can preview some of the book's contents.
Preview
index
prolog
Recommendation
CHAPTER 01 Healthy Carbohydrates, Rice
· Did rice farming really begin on the Korean Peninsula?
· Our rice is actually a rare item.
· Rice is not just for eating.
· It definitely existed, but it's not there anymore?
Cold rice is as valuable as warm rice.
Is brown rice the best? Both brown and white rice are great!
· Rice, bread, rice cake
· Have a Rice Day!
· Food is truly medicine
CHAPTER 02 Always delicious rice
· Cast iron pot rice, the pinnacle of rice flavor
White rice flour porridge, the breakfast for freshmen
· Tarakjuk for easy and quick nutrient supply
· A feast of various textures: cucumber and egg rice balls & pork and onion rice balls
· Hangover soup is boring! Myeongran onigiri and Hwangtae soup
· Seaweed rice, the solution to diet and constipation
· Mushroom and burdock nutritional rice that boosts immunity
· Nurungji soup and fermented brown rice vinegar that will bring back your lost appetite
· Goodbye, smell of rice! Annammi curry rice
CHAPTER 03 The Best Match, Hansang
· The pinnacle of Korean cuisine, the Korean cuisine of Jeonju, Jeollabuk-do
· The Mecca of Gyeongsang-do food culture, the culmination of Confucian food culture, the Heotjesatbap of Andong, Gyeongsangbuk-do
· The taste of Buddhism passed down for over a thousand years: Jinkwansa Temple food in Seoul
· The perfect summer flavor with just a bowl of rice: Mulhoe from Pohang, Gyeongsangbuk-do
· Sundae soup from Cheonan, South Chungcheong Province, a representative dish of the common people's table and soul food
Recommendation
CHAPTER 01 Healthy Carbohydrates, Rice
· Did rice farming really begin on the Korean Peninsula?
· Our rice is actually a rare item.
· Rice is not just for eating.
· It definitely existed, but it's not there anymore?
Cold rice is as valuable as warm rice.
Is brown rice the best? Both brown and white rice are great!
· Rice, bread, rice cake
· Have a Rice Day!
· Food is truly medicine
CHAPTER 02 Always delicious rice
· Cast iron pot rice, the pinnacle of rice flavor
White rice flour porridge, the breakfast for freshmen
· Tarakjuk for easy and quick nutrient supply
· A feast of various textures: cucumber and egg rice balls & pork and onion rice balls
· Hangover soup is boring! Myeongran onigiri and Hwangtae soup
· Seaweed rice, the solution to diet and constipation
· Mushroom and burdock nutritional rice that boosts immunity
· Nurungji soup and fermented brown rice vinegar that will bring back your lost appetite
· Goodbye, smell of rice! Annammi curry rice
CHAPTER 03 The Best Match, Hansang
· The pinnacle of Korean cuisine, the Korean cuisine of Jeonju, Jeollabuk-do
· The Mecca of Gyeongsang-do food culture, the culmination of Confucian food culture, the Heotjesatbap of Andong, Gyeongsangbuk-do
· The taste of Buddhism passed down for over a thousand years: Jinkwansa Temple food in Seoul
· The perfect summer flavor with just a bowl of rice: Mulhoe from Pohang, Gyeongsangbuk-do
· Sundae soup from Cheonan, South Chungcheong Province, a representative dish of the common people's table and soul food
Detailed image
GOODS SPECIFICS
- Date of issue: November 20, 2025
- Page count, weight, size: 192 pages | 148*210*11mm
- ISBN13: 9791163865285
You may also like
카테고리
korean
korean
![GQ KOREA Mark (Monthly): December [2025]](http://librairie.coreenne.fr/cdn/shop/files/8ef265dbbfbf186523ed75ba7319009d.jpg?v=1765340328&width=3840)
