Research Library
A hub of global Kimchi culture and the science of fermentation.
World lnstitute of Kimchi
Research Library
| Humanistic Understanding of Kimchi and Kimjang Culture | |
|---|---|
| Writer | Lim, Jaehae; Hwang, Gyeongsoon; Park, Chalin.et al |
| Date of issue | 2015.09. |
| ISBN | 979-11-954378-4-9 |
| Hit | 3736 |
| Attach File |
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| Kimchiology Series No.2 |
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Preface 1. Acknowledgement of Kimchi’s value to humanity and the globalization of Kimchi - Lim, Jaehae 2. Challenges and the prospect for the sustainable protection of the “Kimjang culture”, a UNESCO Intangible Cultural Heritage of Humanity -Hwang, Gyeongsoon 3. Review on Uniqueness of the Origin of Kimchi Based on the Process of Development - Park, Chaelin 4. The Issue of Vegetable Classification and the Development of various types of kimchi - Kim, Ilgwon 5. Korean Food Culture and the Making of Winter Kimchi, Kimjang - Kang, Jeongwon 6. Development of Kimchi and Income Growth - Yoon, Dukno 7. The role of fermented products in Mediterranean food culture - Massimo Montanari 8. Comparison of Uniqueness of Kimchi and Other Fermented Foods Representing the East and the West - Ishige Naomichi 9. Kimchi’s Global Journey from Saigon to London - Katarzyna J Cwiertka 10. The Future and Communication of Kimjang in the IT era: Based on the Encyclopedia of the Korean Head Families’ fermented foods - Sohn, Younghee 11. Gimjang, Families, and Inheritance - Hahm, Hanhee |