At the beginning of the book

PART 1 Characteristics of our food culture
Kitchen and table setting
Spoon, chopsticks, and a plate
Meals and meal amounts
Korean set meal and white rice
Ssam culture
Delivery food

PART 2 The Basics of Food
water
salt
seasoning

PART 3 Fermentation and Food
Tradition of Jang culture
soy sauce and soybean paste
chili pepper paste
salted seafood
Hong-eo and Dombegi

PART 4 ​​Soups and Food
Stews and hotpots
Shinseonro and Yeolgujatang
Sukiyaki
Gamjatang

PART 5 Seasons and Food
Tteokguk and Manduguk
Five-grain rice and envy
Gaejangguk
Yukgaejang
Samgyetang and Chogyetang
Minnow
eel
Cold noodles
Chueotang
mackerel
Overfish
Oysters and cockles
Red bean porridge

PART 6 Pregnancy, Childbirth, and Food
Pregnancy and Food
Childbirth and Food

PART 7 Alcohol and Food
Mediator between God and man, and medicine
drinking house
Prohibition
Japanese colonial period liquor tax
Makgeolli and dongdongju
rice wine
soju
beer
wine and spirits
Bomb shot
From side dishes to food
Haejangguk

PART 8 Beverages and Coffee
traditional drinks
car
coffee
Other drinks

PART 9 Rice Cake
historical significance
steamed rice cakes
Chin-tteok
Rice cakes that are eaten raw
medicinal rice
tteokbokki

PART 10 CANDY
Korean sweets and tea
Candy
Hotteok and walnut cookies
chocolate
Ice and shaved ice

PART 11 WAR AND FOOD
Sundae
Dorumuk
Budaejjigae
pig's feet
wheat
Jeju Island's war food
Busan's War Food

PART 12 Now Our Food
Tofu and jelly
dumpling
Jjajangmyeon
Jjamppong
pork cutlet
Curry rice and omelet rice
ramen
Danmuji
Oden
bread
chicken

References

Food contains the history of a nation.
Let’s take a look at the origins, origins, and changes of our food…

We cook food on a cutting board of yin nature with a knife of yang nature.
They ate the food using a yang spoon and a yin chopsticks, the yang rice and yin soup together.
The side dishes served on the table symbolize the five elements.
We ate soy sauce and soybean paste that are in harmony with yin and yang, tangpyeongchae and rainbow rice cakes that are in harmony with the elements of the five elements, and five-grain rice and bibimbap that embody the elements of yin and yang.
The reason we drink Hap-Hwan-Ju and eat Gae-Jang-Guk and Sam-Gye-Tang during weddings is also closely related to the theory of yin and yang and the five elements.
We have developed our history by eating a table where yin and yang are in harmony.
The characteristics of our food culture can also be found in fermented foods such as soy sauce, doenjang, gochujang, and vinegar.
In pre-modern times, we were not wealthy.
The history of hunger can be confirmed through the culture of sungnyung, nurungji, ssam, and gegukji.

The development of food follows the same path as the development of history.
The Goryeo Dynasty's public policy gave birth to pickled skate.
We, who had abstained from eating meat due to our acceptance of Buddhism, began to seek out meat again during the Yuan Dynasty.
The red pepper, which was introduced before and after the Japanese-Korean War, brought about a groundbreaking change in our food.
During the Japanese colonial period, dumplings and Korean food appeared.
The Japanese plundered rice from our land, produced sea salt from the sea, and caught salmon from the rivers.
During the Joseon Dynasty, squid became cuttlefish, and during the Japanese colonial period, jini became oyster.
Haetae, meaning blue, became a word for seaweed, and the name bulgogi emerged.
Dried anchovies began to be made, and MSG and glacial acetic acid appeared.
During this period, sugar was a measure of civilization.
Tadaki, rosu grill, sekoshi, oden, champon, bread, croquette, soboro, hardtack, Pohang's mori noodles, and Tongyeong's tachi no mi have their origins in Japanese.
Samgyetang appeared, japchae began to include noodles, and stir-fried pork and yukgaejang became spicy dishes during the Japanese colonial period.
The forced occupation by Japan also had a certain influence on our food culture.
Baekban, seolleongtang, sundae, wheat flour dishes, budaejjigae, chodang sundubu, ttarogukbap, jokbal, tteokmanduguk, sangsuri, various local dishes of Busan and Jeju Island, sales of kimchi, and the popularization of oden and eggs are closely related to the war.
The process by which foreign foods such as Jjajangmyeon, Jjamppong, Donkatsu, Curry Rice, Ramen, Chicken, Bread, and Odeng became our own is also a part of our history.
Just as we are the only divided nation on earth, our food is also currently divided.
This book will help you understand that human greed for food is endless, and that this is just like the progress of history.