[Sca-cooks] Japanese Monograph, Korean period food

[Volker Bach]

I'm not sure how good the current state of research is, given culinary heritage is often intertwined with national sentiment, but Michael J. Pettid: Korean Cuisine provides a good introduction to the subject in English. Apparently, you neede to read both Korean and classical Chinese to get to the sources and most of the research, and he does. 

IOannes Ball.



Stefan li Rous <StefanliRous at gmail.com> schrieb am 6:35 Sonntag, 2.November 2014:
 


Solveig Throndardottir said:
<<< I am working on a minor monograph about pre-modern Japanese food, food culture, cookery, &c. The monograph will include a translation of a Japanese cookbook. What other things should the monograph include? Thank you very much for your suggestions. >>>

First, what *is* a monograph?  Is it supposed to be about a single subject? Not being from an academic background, I’m afraid I’m not really sure what one is supposed to be.

Do you have a paying publisher? If not, I’d love to add it to the Florilegium. :-)

Along a similar line, I was talking to a new SCA person today, and she has an interest in period Korean food.  I think 14th C. I know that we have very little Japanese info and even less that has been translated to English.  What do we know about period Korean food?

She knows about/is interested in fermented foods. I can help a little there, but don’t know much about Asian foods. Her expectation was that Korean food was based on Mongolian and Japanese foods. She also said that Korean food hadn’t changed much since period times, but having seen that idea poked full of holes in many other cultures, I have my doubts. 

Thanks,
  Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****







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