|
|
|
|
| LEADER |
02711nmm a2200289 u 4500 |
| 001 |
EB002065914 |
| 003 |
EBX01000000000000001206004 |
| 005 |
00000000000000.0 |
| 007 |
cr||||||||||||||||||||| |
| 008 |
220901 ||| eng |
| 020 |
|
|
|a 9789811900235
|
| 100 |
1 |
|
|a Lee, Cherl-Ho
|
| 245 |
0 |
0 |
|a Korean Food and Foodways
|h Elektronische Ressource
|b The Root of Health Functional Food
|c by Cherl-Ho Lee
|
| 250 |
|
|
|a 1st ed. 2022
|
| 260 |
|
|
|a Singapore
|b Springer Nature Singapore
|c 2022, 2022
|
| 300 |
|
|
|a XVI, 317 p. 1 illus
|b online resource
|
| 505 |
0 |
|
|a Chapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet
|
| 653 |
|
|
|a Biological Techniques
|
| 653 |
|
|
|a Food Science
|
| 653 |
|
|
|a Food science
|
| 653 |
|
|
|a Biology—Technique
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b Springer
|a Springer eBooks 2005-
|
| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-981-19-0023-5?nosfx=y
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 641.3
|
| 082 |
0 |
|
|a 664
|
| 520 |
|
|
|a This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods
|