No.	Subject		Author	Views	Votes	Date	Last Update
3		CEREMONIAL FOOD	Seoul Garden	1651		Jun 26, 2009	Jun 26, 2009 09:21
		During the Choson period, ceremonies were an important part of every family household and as a consequence, special goods for those ceremonies were developed. In particular, on the occasions of marriage and Hwan-gap, a special table-setting was arranged, which featured a variety of foods stacked to about 30-50 centimeters high in a shape of a big cylinder. It was a matter of course that long years of experience was needed to stack to products successfully. Of the many ceremonial dishes, rice cakes and confectionaries were popular. Rice...
2		Basic Sauces	Seoul Garden	1456		Jun 26, 2009	Jun 26, 2009 09:18
		The basic sauces of most Korean homes during the Choson Dynasty were soy sauce, bean paste, barley paste, and red pepper paste. The soy sauce and bean paste were cured with soybean malts, barley paste with barley malts, and red pepper paste with red pepper powder and malts made of glutinous rice, bean and rice. Since many Korean dishes are seasoned with these sauces, they are the key to what makes Korean food taste Korea. Soybeans are boiled in the early winter to make malt, which is then dried during the winter season Between l...
1		About Korean Food	Seoul Garden	1602		Jun 26, 2009	Jun 26, 2009 09:17
		The Choson Dynasty (1392-1910) marks the period when Korea's culinary culture was refined. In the early part of the Choson Dynasty, agriculture books were also widely published. Moreover, researches in the fields of astronomy and meteorology began to invent new equipment to observe the celestial bodies and the weather, which contributed to improvements in farm cultivation. Significant strides in medical research were also made and they focused on the salutary benefits of a balanced diet which included a combination of rice, beans,...