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Synopsis
Kim chee is Korea's favourite food, a condiment of pickled, seasoned vegetables that expresses the very essence of Korean cosmology with its basic code of five colours and flavours symbolizing universal actions, directions, and seasonal changes. Rooted in the theories of Yin and Yang, kim chee is known as an appetite stimulant, for its high vitamin C content, and its beneficial lactic acid micro-organisms. This book includes 90 recipes ranging from traditional whole cabbage kim chee to gourmet stuffed crab shell kim chee. It also places kim chee in its historical, cultural and scientific contexts. Illustrated in colour, this is a fascinating look into Korean cuisine and culture.
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About the Author
Lee O-Young is a Doctor if Literature and a renowned literary critic. He has served as a director at the Ewha Womans University in the Semiotics Research Center, and has contributed articles and editorials to countless publications. From 1990-1991, he served as Korea's first Minister of Culture. Lee Kyou-Tae is a journalist who has written over 100 books. In 1972 he received an Honorary Doctorate in Literature from the University of North Cholla Province. Kim Man-Jo is a food industry consultant who has authored six books on the subject of kimchi. She has taught at the Seoul Womens University and Yonsei University, and is presently living in Indonesia where she is founder and CEO of The Sages Institute International, a school of culinary and pastry arts.
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The Kimchee Cookbook: A Complete Cultural History of Korea's National Dish
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