Knowledge, beliefs, and practices related to jang-making in the Republic of Korea
[authors: Chung hye-kyung, Park Chae-lin, Bae Young-dong], [translation: Lee Kang-sun]
Korea Heritage Agency·2024-10-01
- 175쪽
- 163×200mm
- 기술과학
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책 소개
Knowledge, beliefs, and practices related to jang-making in the Republic of Korea reveals the cultural diversity and creativity of food created while adapting to nature. This is not just the making of food called soy sauce, but a legacy that forms the basis of Korean cultural identity. Koreans' sincerity and perception of soy sauce will be the basis for strengthening the social cohesion of Korean communities at all levels and maintaining cultural vitality and creativity.
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