The Food of Korea remains one of the world's least known great cuisines. Long overshadowed by China and Japan, it is only now beginning to be appreciated. Combining culinary and cultural history, anthropology, and folklore with nutritional studies and techniques developed by Korean cooks and recipes old and new, this volume presents all aspects of an ancient cuisine whose emphasis on natural foods, fresh tastes, and healthy eating is the vanguard of global cookery today. With contributions from Korean experts, the book presents a wide range of culinary subjects including food in folklore, food in Korean literature and poetry, imperial court cuisine, Korean ginseng and kim chee, deciphering a Korean meal, seasonal and festival food, the iconic dishes of Korean cuisine, along with a substantial collection of recipes from different regions of Korea and different periods in history.