정보공개
글로벌 김치문화와 발효과학의 중심
World lnstitute of Kimchi
정보공개
| The Science and Culture of Kimchi; Journey into Healthy Kimchi | |
|---|---|
| 저자 | World Institute of Kimchi |
| 발행일 | 2015.12. |
| ISBN | 979-11-954378-7-0 |
| 조회수 | 3296 |
| 첨부파일 |
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| easy Science & joyful imagination :Easy Science Series |
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preface Chapter 1. A Long, Long Time Ago, There was Kimchi 01 Is Korea Really the Originator of Kimchi? 02 What Kind of Kimchi Did King Sejong Eat? 03 Has Kimchi Made with Kimchi Cabbage Existed for Less than 100 Years? 04 Has Red Chili Pepper Changedt he Appearance of Kimchi? 05 Changes in the Way Kimchi Is Made Chapter 2. Kimchi Protects Koreans' Health 01 Kimchi Protects Koreans’ Health 02 Kimchi Supports Agriculture 03 Kimchi and the Dream of Unification 04 Is Making Kimchi an Art? 05 Culture Created by Kimchi 06 How Did Kimjang Become a UNESCO Intangible Cultural Heritage? 07 The History of Kimjang Chapter 3. 01 Can Pumpkins Be Used to Make Kimchi? 02 What Kinds of Ingredients Are Used to Make Kimchi? 03 What Kinds of Kimchi Exist around Korea? Chapter 4. Kimchi and Science Come Together 01 Is Kimchi the Product of an Elaborate Food Science? 02 Does Kimchi Breathe? 03 What Happens When Kimchi Cabbage and Salt Are Combined? Chapter 5. Kimchi Protects the Health of Koreans 01 Does Kimchi Strengthen the Immune System? 02 Does Kimchi Prevent Lifestyle Diseases? 03 Kimchi instead of Yogurt? 04 Does Kimchi Slow the Aging Process? 05 Kimchi Prevents Cancer Chapter 6. An In-depth Look at the Kimchi Industry 01 Sale and Mass Production of Kimchi 02 People All around the World Eat Kimchi 03 How Is Kimchi Mass Produced? 04 How Does Mass Produced Kimchi Get to Our Dining Table? 05 The Science of Kimchi and Fermentation Starter Chapter 7. Kimchi Is Everywhere 01 Is There Kimchi in Japan? 02 Kimchi Has Spread around the World 03 World Institute of Kimchi: Setting the Standard for Kimchi Culture and Fermentation Science Image Sources and References |
본 공공저작물은 공공누리 “출처표시+상업적이용금지+변경금지” 조건에 따라 이용할 수 있습니다.