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Korean Cuisine: An Illustrated History By Michael J. Pettid Hardcover Very Good
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eBay-Artikelnr.:376404038807
Artikelmerkmale
- Artikelzustand
- Title
- Korean Cuisine: An Illustrated History
- ISBN
- 9781861893482
Über dieses Produkt
Product Identifiers
Publisher
Reaktion Books, The Limited
ISBN-10
1861893485
ISBN-13
9781861893482
eBay Product ID (ePID)
60093349
Product Key Features
Book Title
Korean Cuisine : an Illustrated History
Number of Pages
224 Pages
Language
English
Publication Year
2008
Topic
Regional & Ethnic / Korean, Regional & Ethnic / Asian, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Asia / Korea
Illustrator
Yes
Genre
Cooking, Social Science, History
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
19.9 Oz
Item Length
8.6 in
Item Width
7.1 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
22
Reviews
Michael Pettid's book presents an insightful and interesting account of Korean food in all its many guises as well as the various customs related to eating and drinking in past and present Korea. . . . With its unfussy language and detailed discussions, Pettid's volume will be of use and interest to the general as well as specialized reader., . . . a book that is destined to become a classic work on the evolution of Korean cuisine. It isn't a recipe book although it does have quite a few. It's a history book and charts the culinary progress of Korea from ancient times to the present . . . a comprehensive and fascinating look at a truly different food culture, "If your opinions about Korean food and its international 'image' take stances on whether or not it is too spicy, too salty, too pungent, too odor-causing, or just 'perfect,' then this is the right book to learn the reasons why and how these traits have meaningfully evolved over time."-Acta Koreana, I can think of no aspect of the subject that is not covered, and well illustrated, in Pettid''s book. . . . Many Western readers may not have had the chance to eat Korean food, or may imagine thatkimch''iis its sole constituent, so it is important for a book like this to persuade them that they should find a Korean restaurant and give it a try. Pettid will be their enthusiastic guide."-Keith Pratt, professor emeritus, Department of East Asian Studies, University of Durham, "Pettid''s book is an extensive collection of information lovingly presented. . . . The author introduces comments on food that appear in some of the great literary masterpieces of pre-modern Korea and thereby opens the reader a historical depth absent from many other introductions to Korean culture. . . . Many passages produce a mouthwatering resopnse in teh reader and strong desire to go out and explore the Korean treasures of the palate."--James B. Lewis, University Lecturer in Korean History, Oriental Institute, University of Oxford -- James B. Lewis (04/24/2008), Pettid's book is an extensive collection of information lovingly presented. . . . The author introduces comments on food that appear in some of the great literary masterpieces of pre-modern Korea and thereby opens the reader a historical depth absent from many other introductions to Korean culture. . . . Many passages produce a mouthwatering resopnse in the reader and strong desire to go out and explore the Korean treasures of the palate., "Pettid''s book is an extensive collection of information lovingly presented. . . . The author introduces comments on food that appear in some of the great literary masterpieces of pre-modern Korea and thereby opens the reader a historical depth absent from many other introductions to Korean culture. . . . Many passages produce a mouthwatering resopnse in the reader and strong desire to go out and explore the Korean treasures of the palate."-James B. Lewis, University Lecturer in Korean History, Oriental Institute, University of Oxford, If your opinions about Korean food and its international "image" take stances on whether or not it is too spicy, too salty, too pungent, too odor-causing, or just "perfect", then this is the right book to learn the reasons why and how these traits have meaningfully evolved over time., "Michael Pettid''s book presents an insightful and interesting account of Korean food in all its many guises as well as the various customs related to eating and drinking in past and present Korea. . . . With its unfussy language and detailed discussions, Pettid''s volume will be of use and interest to the general as well as specialized reader."-Charlotte Horlyck, School of Oriental and African Studies, University of London , . . . a straightforward and engaging history of Korean cuisine and culinary customs This work covers daily, ritual, and regional food and drink and ends with chapters on foods of the royal palace, the kitchen space, and contemporary Korean. Recommended., This attractive book pleases at many levels, from the historical and literary to the social and culinary, passing by the geographical, agricultural and even cosmological . . . As well as anchoring his discussion of Korean cuisine in history and literature, Pettid draws out the role of food and its preparation in celebration and ritual . . . The many illustrations, mostly in colour, enhance the book's appeal, and a selection of recipes encourages the reader to experiment., I can think of no aspect of the subject that is not covered, and well illustrated, in Pettid's book. . . . Many Western readers may not have had the chance to eat Korean food, or may imagine that kimch'i is its sole constituent, so it is important for a book like this to persuade them that they should find a Korean restaurant and give it a try. Pettid will be their enthusiastic guide.", "Pettid''s book is an extensive collection of information lovingly presented. . . . The author introduces comments on food that appear in some of the great literary masterpieces of pre-modern Korea and thereby opens the reader a historical depth absent from many other introductions to Korean culture. . . . Many passages produce a mouthwatering resopnse in the reader and strong desire to go out and explore the Korean treasures of the palate."-James B. Lewis, University Lecturer in Korean History, Oriental Institute, University of Oxford , If your opinions about Korean food and its international 'image' take stances on whether or not it is too spicy, too salty, too pungent, too odor-causing, or just 'perfect,' then this is the right book to learn the reasons why and how these traits have meaningfully evolved over time., "Michael Pettid''s book presents an insightful and interesting account of Korean food in all its many guises as well as the various customs related to eating and drinking in past and present Korea. . . . With its unfussy language and detailed discussions, Pettid''s volume will be of use and interest to the general as well as specialized reader."--Charlotte Horlyck, School of Oriental and African Studies, University of London, I can think of no aspect of the subject that is not covered, and well illustrated, in Pettid''s book. . . . Many Western readers may not have had the chance to eat Korean food, or may imagine that kimch''i is its sole constituent, so it is important for a book like this to persuade them that they should find a Korean restaurant and give it a try. Pettid will be their enthusiastic guide."-Keith Pratt, professor emeritus, Department of East Asian Studies, University of Durham, "Michael Pettid''s book presents an insightful and interesting account of Korean food in all its many guises as well as the various customs related to eating and drinking in past and present Korea. . . . With its unfussy language and detailed discussions, Pettid''s volume will be of use and interest to the general as well as specialized reader."-Charlotte Horlyck, School of Oriental and African Studies, University of London, "If your opinions about Korean food and its international 'image' take stances on whether or not it is too spicy, too salty, too pungent, too odor-causing, or just 'perfect,' then this is the right book to learn the reasons why and how these traits have meaningfully evolved over time."- Acta Koreana, I can think of no aspect of the subject that is not covered, and well illustrated, in Pettid''s book. . . . Many Western readers may not have had the chance to eat Korean food, or may imagine that kimch''i is its sole constituent, so it is important for a book like this to persuade them that they should find a Korean restaurant and give it a try. Pettid will be their enthusiastic guide."--Keith Pratt, professor emeritus, Department of East Asian Studies, University of Durham
Dewey Decimal
394.1209519
Table Of Content
Introduction 1. Daily Foods 2. Ritual and Seasonal Foods 3. Regional Specialities 4. Drinks 5. Foods of the Royal Palace 6. The Kitchen Space and Utensils 7. Food in Contemporary Korea Recipes References Bibliography Acknowledgements Photo Acknowledgements Index
Synopsis
The spicy tang of kimchi, the richness of Korean barbecue, the hearty flavors of bibimbap: Korean cuisine is savored the world over for its diversity of ingredients and flavors. Michael Pettid offers here a lushly illustrated historical account of Korean food and its intricate relationship with the nation's culture. Over the last twelve centuries, Korean food dishes and their complex preparations have evolved along with the larger cultural and political upheaval experienced by the nation. Pettid charts this historical development of the cuisine, exploring the ways that regional distinctions and historical transformations played out in the Korean diet--including the effects of wartime food shortages and preparation techniques. Underlying all these dishes are complicated philosophical and aesthetic considerations, and Pettid delves into their impact on everything from the rituals associated with group meals or drinks with friends to the strict rules governing combinations of dishes and ingredients according to temperature, texture, spices, color, and consistency. Featuring a batch of mouthwatering recipes and over a hundred vivid photographs of a striking array of dishes, Korean Cuisine is an incisive and engaging investigation into the relationship between Korean culture and food that will spice up the bookshelves of foodies and scholars alike., The spicy tang of kimchi, the richness of Korean barbecue, the hearty flavors of bibimbap: Korean cuisine is savored the world over for its diversity of ingredients and flavors. Michael Pettid offers here a lushly illustrated historical account of Korean food and its intricate relationship with the nation s culture. Over the last twelve centuries, Korean food dishes and their complex preparations have evolved along with the larger cultural and political upheaval experienced by the nation. Pettid charts this historical development of the cuisine, exploring the ways that regional distinctions and historical transformations played out in the Korean diet including the effects of wartime food shortages and preparation techniques. Underlying all these dishes are complicated philosophical and aesthetic considerations, and Pettid delves into their impact on everything from the rituals associated with group meals or drinks with friends to the strict rules governing combinations of dishes and ingredients according to temperature, texture, spices, color, and consistency. Featuring a batch of mouthwatering recipes and over a hundred vivid photographs of a striking array of dishes, Korean Cuisine is an incisive and engaging investigation into the relationship between Korean culture and food that will spice up the bookshelves of foodies and scholars alike.", The spicy tang of kimchi, the richness of Korean barbecue, the hearty flavors of bibimbap: Korean cuisine is savored the world over for its diversity of ingredients and flavors. Michael Pettid offers here a lushly illustrated historical account of Korean food and its intricate relationship with the nation's culture. Over the last twelve centuries, Korean food dishes and their complex preparations have evolved along with the larger cultural and political upheaval experienced by the nation. Pettid charts this historical development of the cuisine, exploring the ways that regional distinctions and historical transformations played out in the Korean diet--including the effects of wartime food shortages and preparation techniques. Underlying all these dishes are complicated philosophical and aesthetic considerations, and Pettid delves into their impact on everything from the rituals associated with group meals or drinks with friends to the strict rules governing combinations of dishes and ingredients according to temperature, texture, spices, color, and consistency. Featuring a batch of mouthwatering recipes and over a hundred vivid photographs of a striking array of dishes, "Korean Cuisine" is an incisive and engaging investigation into the relationship between Korean culture and food that will spice up the bookshelves of foodies and scholars alike.
LC Classification Number
GT2853.K6
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- g***z (85)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufThe book was very well packaged for shipping and arrived without any damage. It is in very good condition and exactly as described in the listing. However, I did not do sufficient research in regard to the price. The book sold new by the ARRL is about $7 less than what I paid, which was about 25% under the original asking price. All this is on me because I agreed to the offer. Seller communication was very good. I recommend this seller.
- c***i (99)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufThis book was listed in Very Good condition, but I am blown away by it being in Like New condition! Item was shipped quickly and packaged in an almost impenetrable cardboard mailer – nothing was going to damage it! I won't hesitate to order from this seller again. What a fantastic seller!The Digital Print: Preparing Images in Lightroom and Photoshop for Printing (Nr. 225213138482)
- 3***4 (188)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufQuality service. My parcel arrived today and was packaged well. The book is in good condition and is as described. Great value, would recommend this seller.To Redeem One Person Is To Redeem The World by Gail A. Hornstein Hardcover (Nr. 225077486121)
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