Korean Food and Foodways - The Root of Health Functional Food (Hardcover, 1st ed. 2022)

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.

General

Imprint:	Springer Verlag, Singapore
Country of origin:	Singapore
Release date:	August 2022
First published:	2022
Authors:	Cherl-Ho Lee
Dimensions:	235 x 155mm (L x W)
Format:	Hardcover
Pages:	317
Edition:	1st ed. 2022
ISBN-13:	978-981-19-0022-8
Languages:	English
Subtitles:	Korean
Categories:	Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	981-19-0022-1
Barcode:	9789811900228

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