Hollym Corp., Publishers


The Beauty of Korean Food: With 100 Best-Loved Recipes【아름다운 한국 음식 100선】(영어판, 한국어판, 중국어판, 일본어판, 프랑스어판, 스페인어판)
by The Institute of Traditional Korean Food
   264 p
   December, 2007
   18.8 x 25.4 cm / soft cover
   20,000 KRW
   Chinese, English, French, Japanese, Korean, Spanish.
   China, Czech Republic

Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingredients and combination of food groups. In spite of high interest in Korean food by global villagers, there haven't been any good books introducing Korean food with internationally comprehensible recipes. As part of the project "Research and Development Project for Standardization of Korean Cuisine" driven by the Korean government, this book is designed to standardize the recipes of the selected 100 Korean foods by using international system of units (SI unit) and to present the pleasure of cooking healthy Korean food easily for everyone around the world. It also gives useful tips, such as service temperature, total cooking time, suggested utensils, nutritional information for one serve, along with specific instructions for preparing ingredients and cooking.

* Also available in Chinese, French, Korean, Japanese and Spanish. 영어판 외에 한국어판, 중국어판, 일본어판, 프랑스어판, 스페인어판이 있습니다.

978-1-56591-277-9 (C) 중국어판
978-1-56591-278-6 (F) 프랑스어판
978-89-7094-524-8 (K) 한국어판
978-1-56591-276-2 (J) 일본어판
978-1-56591-280-9 (S) 스페인어판 : 품절입니다

Prof. Yoon Sook-ja
President of Institute of Traditional Korean Food / Tteok Museum
Professor, Department of Traditional Cuisine, Baewha Women's College
Chairperson, National Culinary Professor Association
Examiner & Judge for the National Culinary Examination
Culinary Industrial Technician and Culinary Expert
Culinary Master Examiner

As a principal researcher of the Research and Development Project for the Standardization of Korean Cuisine, she has been in the lead to popularize and globalize the Korean food. She has been extending diverse R&D, lectures and writing books, and also acting as a publicity ambassador for the globalization of Korean food at the various overseas exhibitions. She has held the Special Exhibition of Korean Royal Court Cuisine during the APEC Korea in 2005 and promoted the 4th Korean Food Festival in UN Headquarters in 2007, won high praises from ambassadors to UN and overseas journals for the beauty and excellence of Korean food. Major works are: "Korean Food," "Traditional Korean Food," "The Store and Fermentation Food of Korea," "Korean Traditional tteok," "Cookies and Beverages," "Good Morning, Kimchi," "Gyuhapchongseo," "The Beauty of Wedding Food" and so on.