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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
An Anthropology of Historic Foods in Japan, China and Korea
Author(s)
Bok-rae Kim
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DOI:10.17265/2159-5828/2018.03.002
Affiliation(s)
Andong National University, Andong 36729, South Korea
ABSTRACT
This paper is divided into three subjects: Japanese Genghis Khan,
Chinese tofu and Korean bibimbap (mixed rice with vegetables). It will be a
cross-cultural and comparative research on historic foods among three countries
(Japan, China, and Korea), in relation to national culinary identity.
KEYWORDS
Japanese Genghis Khan, Chinese tofu, Korean bibimbap, anthropology of food, historic food.
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