Korean cuisine: an illustrated history by Michael Pettid

Un des livres les plus intéressants sur la culture culinaire coréenne. « Korean cuisine : an illustrated history » de Michael Pettid aux éditions Reaktion books nous présente les ingrédients qui signent l’ADN de cette cuisine, les rituels alimentaires liées aux saisons et aux fêtes, leur sens,, les cuisines régionales, la cuisine impériale, les boissons dont les alcools de riz… Michael Pettid enseigne la langue et littérature coréenne à l’université de Binghampton, New York. Ci-après la présentation du livre.

“The spicy tang of kimchi, the richness of Korean barbecue, the hearty flavors of bibimbap: Korean cuisine is savored the world over for its diversity of ingredients and flavors. Michael Pettid offers here a lushly illustrated historical account of Korean food and its intricate relationship with the nation’s culture.

Over the last twelve centuries, Korean food dishes and their complex preparations have evolved along with the larger cultural and political upheaval experienced by the nation. Pettid charts this historical development of the cuisine, exploring the ways that regional distinctions and historical transformations played out in the Korean diet—including the effects of wartime food shortages and preparation techniques. Underlying all these dishes are complicated philosophical and aesthetic considerations, and Pettid delves into their impact on everything from the rituals associated with group meals or drinks with friends to the strict rules governing combinations of dishes and ingredients according to temperature, texture, spices, color, and consistency.

Featuring a batch of mouthwatering recipes and over a hundred vivid photographs of a striking array of dishes, Korean Cuisine is an incisive and engaging investigation into the relationship between Korean culture and food that will spice up the bookshelves of foodies and scholars alike.”