Hansik, Korean Food and Drinks

$34.50

Hansik, Korean Food and Drinks is not a cookbook but a guide to the stories and traditions of Korean cuisine known as hansik. Korean cuisine, or hansik, is a source of great pride for Koreans, representing a national food source for an entire nation. In the country’s 5,000-year history, hansik has transformed itself through the turbulent times, helping Koreans to survive. With numerous vegetables that helped people stay alive in times when they lacked food, rice and grain farmers who overcame adverse weather conditions, and the abundant seafood that could be obtained on three sides of the peninsula, each played an important role in making life better for everyone. In addition to being labeled “healthy food,” hansik not only has a long history behind it, but also a unique philosophy and wisdom to it.

Based on vegetarian and fermented foods, hansik was conceived of in the spirit and philosophy of Korean naturalism, which considered nature an integral part of us as human beings. In fact, hansik embraces the food philosophy of the Koreans’ ancestors, who thought of food as part of nature, not just things to consume, and who only had plain, simple foods to sustain them.

This book was written for those who want to know more about hansik, and to promote it on a global level. While many agree that hansik is delicious, healthy, and something that can be proudly presented worldwide, these same people may not understand the reasons why. This book serves as a guide to hansik. Part 1 introduces the history, philosophy, characteristics, and table setting of hansik. Part 2 highlights the diversity and possibilities that hansik provides, describing the different types of hansik, K-food trends, and the current food culture in Korea, as well as how hansik is being greeted around the world. Part 3 clearly summarizes facts about Korean alcoholic drinks about which many people do not know. Part 4 is an answer to frequently asked questions by foreigners. Stories about hansik are intermittently inserted in this part and will add to readers’ interest in this subject.

Table of Contents

Prologue 6

Part 1 Exploring the Depth of Hansik

The History and Philosophy of Hansik 12

Characteristics of Hansik 18

Korean Fermented Food 23

Korean Table Settings and Table Manners 34

Part 2 A Wide Range of Hansik

Different Types of Hansik 46

Hansik Now? 63

Hansik around the World 74

Part 3 Learning about Korean Alcoholic Beverages

The Origins of Korean Liquor and People’s Brewing Philosophy 86

The History and Types of Korean Alcoholic Beverages 88

The Unique and Distinctive Nature of Korean Brewing Culture 96

The Meaning of Gayangju and Korea’s Drinking Culture 103

How Koreans Drink in Style 107

Alcoholic Beverages Suitable for Korean Dinners 111

Part 4 Bonus for Your Korean Cuisine Knowledge

Frequently Asked Questions by Foreigners 118

Korean Culture Tips for Foreigners to Know 122

Common Korean Culinary Terms 128

Bibliography 136

Source of Images 138