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  • Print publication year: 2000
  • Online publication date: March 2008

V.B.5 - Korea

from V.B - The History and Culture of Food and Drink in Asia
Summary
The traditional arts of cooking and presentation are said to be fundamental aspects of Korean culture; the proper preparation of food is considered a noble art as well as a science. Generally, the traditional Korean diet features three meals a day in which the foods are divided into two parts: the main dish or staple food, and subsidiary foods or side dishes. Since Korea is surrounded by the sea on three sides and has many large rivers, its supply of seafood has been plentiful and varied. In Korea, hot beverages have been collectively referred to as ch'a, or tea. Ancient sources refer to famines and epidemics, floods, severe droughts, and grasshoppers that consumed all the grain. Given the age-old problem of contaminated food and water, it is not surprising that dysentery was historically one of Korea's more common diseases, to which even members of the royal family fell victim.
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The Cambridge World History of Food
  • Online ISBN: 9781139058643
  • Book DOI: https://doi.org/10.1017/CHOL9780521402156
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