• Title/Summary/Keyword: Food Culture

Search Result 5,843, Processing Time 0.029 seconds

A study on the origin of fermentation culture in Northeast Asia (동북아 발효문화의 기원에 관한 고찰)

  • Lee, Cherl-Ho
    • Food Science and Industry
    • /
    • v.53 no.2
    • /
    • pp.134-147
    • /
    • 2020

  • Northeast Asia comprises many characteristic cultural areas including China, Mongolia, Korea and Japan. These areas have their own traditional food cultures, and Korea is known as the home of fermented foods in this region. The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables(kimchi), fermented fish and fermented soybean products were investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region, and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.

  • https://doi.org/10.23093/FSI.2020.53.2.134 인용 PDF KSCI