K FOOD: 한국의 맛의 비밀 4권 - 절이기. 캐기. 따기 K FOOD: Secrets of Korean Flavors Part 4: Pickling. Digging. Plucking

<KR>
〈 K FOOD: 한국 맛의 비밀: 3부, 절임, 발효 〉

김치와 장류처럼 한국 음식의 특징은 날것도 익히지도 않은 발효 음식의 맛입니다. 된장, 간장, 고추장, 김치, 발효주 등을 만드는 재료를 살펴보고, 토기, 전통 토기의 플랫폼인 장독대 등 발효에 필요한 도구를 탐구했습니다. 또한 한국인이 일상에서 즐기는 발효 음식 레시피도 포함되어 있습니다.


<ENG>
〈K FOOD: Secrets of Korean Flavors: Part 4, Pickling, Digging, Plucking 〉

Koreans dig up, pick, and pluck almost all parts of plants, like mountain herbs, wild vegetables, and garden vegetables, to make them a meal. The culture of enjoying marine plants such as seaweed and laver, and the culture of collecting and enjoying root plants and tree fruits are also old traditions. It examines the gathering culture of Koreans, which can be called the 'namul nation,' and includes everyday recipes.


<FR>
〈 K FOOD: Secrets of Korean Flavors: Partie 3, Pickling, Fermentation 〉

Comme le kimchi et les sauces, la caractéristique des aliments coréens est le goût des aliments fermentés, ni crus ni cuits. Nous avons examiné les ingrédients de la pâte de soja, de la sauce soja, de la pâte de poivre rouge, du kimchi, de l'alcool fermenté, etc., et exploré les outils nécessaires à la fermentation, comme la terre cuite et le jangdokdae, une plate-forme pour les bocaux de terre traditionnelle. On y trouve aussi des recettes d'aliments fermentés que les Coréens apprécient dans leur vie quotidienne.


목차

〈K FOOD: Secrets of Korean Flavors: Part 4, Pickling, Digging, Plucking 〉

Prologue

Picking, Digging and Plucking

Descendants of Gatherers: The Dietary Lives of the Koreans

Picking Greens

Namul Nation

Korea’s Favorite Namul (Greens)

Folk Songs about Gathering Namul

Koreans Are Sweet on Bitter Tastes

Year-Old Namul on the First Full Moon

Koreans and Kongnamul

Ready-Made Seasonings for Convenient Cooking

Ready-Made Namul Seasoning Products

Magical Mushrooms

Korean Mushrooms

A Baguni on Every Arm

Digging Up Roots

Deep-Rooted Root Vegetables

Root Vegetables in Korean Cuisine

The Place of Root Vegetables in Holiday Foods

Homi, the Tool of the Korean Woman

Plucking Fruits

Tree Nuts and Fruits in the Lives of Koreans

For Celebration and Remembrance: Jujubes, Chestnuts, Persimmons and Pine Nuts

Making Jelly out of Grain

Gathering Seaweed

A Watery Harvest

Marine Plants on the Korean Table

Varieties of Gim (Laver)

Seaweed, Koreans’ Lifelong Companion

Everyday Korean Food Made by Digging, Picking and Plucking