Traditional foods and beverages for a country or a ethnological group are originated from the availability of agricultural products, natural environment and their culture. The uniqueness of Korean foods beverages are also the results of these parameters. Korean have known that foods are not just nutrition but also helpful for health. Main sources for Korean foods are as follows: for carbohydrates, rice, barley, potatoes; for proteins, fishes, beef, pork, chicken and pheasant meat ; for vegetables, Chinese cabbage, radish and various edible wild vegetables; for oils, sesemi oil, perrilla oil and soy oil. Spicery, such as hot pepper paste, soybean paste, soy sauce, pepper and garlic is very important ingredients in Korean foods. Various salted fishes and shrimps are essential for many Korean dishes. Marine products such as various fishes, sea weeds and shell fishes are important, too. Scientific compilation and understanding on Korean foods started from19th century. Systematic appreciation on the Korean foods started after the independence of S. Korea.  Study by chemical approach on the Korean foods and beverages emerged recently. Agencies and institutes for Korean foods and beverages were also established to keep tradition, sustan and advance the Korean foods and beverages. More detailed will be discussed in the talk.<br/>

Introduction of Korean foods and beverages

253rd National Meeting (2017)

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