[Sca-cooks] Korean Royal Cooking

[Terry Decker]

If you are interested in Far Eastern cooking prior to 1565 and the Manila galleons, you might wish to read Buell and Andersen's Soup for the Qan.  It's a translation of an early 14th Century Chinese culinary text.  It's pricey even used, so you might want to see if you can examine it via inter-library loan.

At present, I'm playing with 16th Century Persian from Bavarichi's The Manual as translated by Hassibi and Sayadabdi.


Bear

On 12/4/2022 1:11:49 PM, Laureen Hart <lhart at graycomputer.com> wrote:
That was an interesting web site.
I know almost nothing of Korean food.
The food pages were interesting. I liked the recipes, and basic breakdown of the different Kimchi types.
The water Kimchi might be fun to try next time we make sauerkraut.

I am always curious what eastern cuisines were like before new world ingredients.
Many of the dishes of various cultures seem to rely on peppers and other new world things.
(Much like the "classic" Italian dishes that use tomatoes.)
Of course, many of the dishes served in the US are probably Americanized, and not representative of anyone's culture.

Randell Raye

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