東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Linked to FindBook

Google Book

Amazon

博客來

Food in the making of Modern Korea = a handbook /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food in the making of Modern Korea/ by Cherl-Ho Lee.
Reminder of title:	a handbook /
Author:	Lee, Cherl-Ho.
Published:	Singapore :Springer Nature Singapore : : 2024.,
Description:	xiv, 399 p. :ill., digital ;24 cm.
[NT 15003449]:	Chapter 1 Introduction -- Chapter 2 Food Situation in the Social Changes of the Late Period of Joseon -- Chapter 3 Japanese Extortion and the Korean Food and Nutritional Status during Japanese Occupation in Korea -- Chapter 4 The establishment of the Korean government and the food situation during the Korean War.
Contained By:	Springer Nature eBook
Subject:	Food - History. - Korea -
Online resource:	https://doi.org/10.1007/978-981-97-1533-6
ISBN:	9789819715336

Food in the making of Modern Korea = a handbook /
Lee, Cherl-Ho.

Food in the making of Modern Koreaa handbook /[electronic resource] :by Cherl-Ho Lee. - Singapore :Springer Nature Singapore :2024. - xiv, 399 p. :ill., digital ;24 cm.

Chapter 1 Introduction -- Chapter 2 Food Situation in the Social Changes of the Late Period of Joseon -- Chapter 3 Japanese Extortion and the Korean Food and Nutritional Status during Japanese Occupation in Korea -- Chapter 4 The establishment of the Korean government and the food situation during the Korean War.

This handbook offers an updated and comprehensive presentation of knowledge on Korean modern and contemporary food history. It covers the changes in food availability, nutrition, and the health status of Koreans, and the Korean food industry's development from the late period of Joseon dynasty in the mid-19th century, to the present. This period includes the severe poverty and food shortage of the Joseon dynasty, followed by the Japanese invasion, Independence and the South-North division, the Korean war, and rapid industrial development. The influence of national and international environments and political changes during the last 150 years on the Korean food security and the nutritional situation of the people is demarcated. In doing so, the author makes novel suggestions on possible contributions to alleviate the world food crisis in the future. Relevant to food historians and food scientists, and East Asian studies scholars with a particular interest in Korean culture and history, this is a pioneering work that elucidates the driving forces for the development and betterment of Korean society-through food acquisition.

ISBN: 9789819715336

Standard No.: 10.1007/978-981-97-1533-6doiSubjects--Topical Terms:

3717715
Food
--History.--Korea

LC Class. No.: TX360.K6

Dewey Class. No.: 641.3009519

Food in the making of Modern Korea = a handbook /
LDR:02504nmm a2200349 a 4500 001 2371589
003 DE-He213
005 20240530101645.0
006 m d
007 cr nn 008maaau
008 241127s2024 si s 0 eng d
020 $a 9789819715336 $q (electronic bk.)
020 $a 9789819715329 $q (paper)
024 7 $a 10.1007/978-981-97-1533-6 $2 doi
035 $a 978-981-97-1533-6
040 $a GP $c GP
041 1 $a eng $h kor
050 4 $a TX360.K6
072 7 $a HBJF $2 bicssc
072 7 $a 1FPK $2 bicssc
072 7 $a HIS023000 $2 bisacsh
072 7 $a NHF $x 1FPK $2 thema
082 0 4 $a 641.3009519 $2 23
090 $a TX360.K6 $b L477 2024
100 1 $a Lee, Cherl-Ho. $3 3717714
240 1 0 $a Hanguk Geunhyundae sikpumsa. $l English
245 1 0 $a Food in the making of Modern Korea $h [electronic resource] : $b a handbook / $c by Cherl-Ho Lee.
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2024.
300 $a xiv, 399 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1 Introduction -- Chapter 2 Food Situation in the Social Changes of the Late Period of Joseon -- Chapter 3 Japanese Extortion and the Korean Food and Nutritional Status during Japanese Occupation in Korea -- Chapter 4 The establishment of the Korean government and the food situation during the Korean War.
520 $a This handbook offers an updated and comprehensive presentation of knowledge on Korean modern and contemporary food history. It covers the changes in food availability, nutrition, and the health status of Koreans, and the Korean food industry's development from the late period of Joseon dynasty in the mid-19th century, to the present. This period includes the severe poverty and food shortage of the Joseon dynasty, followed by the Japanese invasion, Independence and the South-North division, the Korean war, and rapid industrial development. The influence of national and international environments and political changes during the last 150 years on the Korean food security and the nutritional situation of the people is demarcated. In doing so, the author makes novel suggestions on possible contributions to alleviate the world food crisis in the future. Relevant to food historians and food scientists, and East Asian studies scholars with a particular interest in Korean culture and history, this is a pioneering work that elucidates the driving forces for the development and betterment of Korean society-through food acquisition.
650 0 $a Food $z Korea $x History. $3 3717715
650 0 $a Cooking, Korean $x History. $3 3717716
650 1 4 $a History of Korea. $3 2195259
650 2 4 $a Sociology of Food and Nutrition. $3 3592400
650 2 4 $a Asian History. $3 2088436
650 2 4 $a Asian Culture. $3 2191596
650 2 4 $a Food Studies. $3 3538988
650 2 4 $a Health, Medicine and Society. $3 3538977
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-97-1533-6
950 $a History (SpringerNature-41172)