Introduction = 6

Chapter 1
Why Korean Food? = 10
The Balanced Meal/Land of Fermented Foods/Vegetable-Centric/
Healthy Cooking Methods

Chapter 2
Basics of Korean Food = 24
Harmony of Bap and Banchan/Main Dishes/Side Dishes
Rice Cakes/Confectioneries/Beverages/The Table Setting

Chapter 3
Kimchi, Korea’s Staple Food = 48
Nutritional Benefits/Orgin of Kimchi/Sharing Kimchi around the World

Chapter 4
Special&Local Varieties = 62
Special Cuisines/Local Cuisines: South Korea/Local Cuisines: North Korea

Chapter 5
Holidays, Ceremonies&Food = 78
Holiday Food/Functions of Holiday Dishes/Ceremonial Food

Chapter 6
History of Korean Food = 96
Paleolithic Beginnings/Three Kingdoms Period/Goryeo Period/Joseon Period

Chapter 7
The Kitchen = 110
The Fireplace/The Kitchen God/Kitchen Utensils/Other Fuctions of the Kitchen

Appendix
More about Korean Food = 124
Recommended Restaurants = 126
Cooking Classes = 132