| The Chemistry of Korean Foods and Beverages Contributor(s): Do, Choon H. (Editor), Kim, Youngmok (Editor), Rimando, Agnes M. (Editor) |
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ISBN: 0841233691 ISBN-13: 9780841233690 Publisher: American Chemical Society OUR PRICE: $204.75 Product Type: Hardcover - Other Formats Published: February 2021 * Not available - Not in print at this time * |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Korean - Technology & Engineering | Food Science - Chemistry & Biotechnology - Science | Chemistry - General |
| Dewey: 664.07 |
| LCCN: 2019050939 |
| Physical Information: 0.73" H x 7.25" W x 10.13" (1.48 lbs) 208 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: As people embrace new traditional cuisines, curiosity about the chemical composition follows. Korean foods and beverages have been inspired by Korea's unique location and climate. Some Koreans believe food is medicine, and this belief promotes the use of balanced and nutritional ingredients. The most distinctive feature of Korean food is the prominent use of fermentation, including kimchi, gochujang, doenjang, and jeotgal. In this book, contributors describe the chemistry that contributes to the flavor and composition of Korean cuisine, enabling this book to appeal to food scientists and chemists alike. It presents a scientific view of traditional and modern Korean foods that have essential roles in Korean culture, including health benefits, fermentation, processing, safety, packaging, microbial properties, and flavors. |