Myeongin Myeongchon

책 소개

Korea has four distinct seasons and is surrounded by the sea on three sides. Moreover, seventy percent of the country is covered with mountains. Since ancient times, thanks to its unique seasonal and geographical characteristics, Korea has been blessed with a variety of local foods that have led to the development of a unique culinary culture marked by regional variety. Our ancestors placed great emphasis on loyalty to the king and filial piety, hence they offered the first harvest of regional and seasonal specialties to the court and their ancestors. Records of ancestral offerings in historical documents give a glimpse at the great variety of products yielded in different parts of the country each season. The products featured in ancestral offerings corresponded with major goods traded with neighboring countries China and Japan. An ancient record even says that Qin Shi Huangdi, the first emperor of China, sent a delegation to Korea in search of a mythical herb of eternal youth. Although regional specialties grew from the same soil, their yield varied from year to year according to the weather. Wise and noble kings took part of each year’s harvest from various parts of the country not only as tokens of their subjects’ loyalty but as a way to judge economic conditions. In times when communication was not well developed, the foods presented to the king enabled him to evaluate of the state of regional economies and, if necessary, direct relief measures accordingly. In this sense, regional specialties sent as tribute to the king were not only a token of loyalty but a means for the king to practice sage governance.

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