Provenance · Volume X
The Korean Canon
Two hundred and forty-six entries
Contents
I15
II12
III30
IV25
V109
VI22
VII14
VIII7
IX12
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume X · contents
Korean · VIII The Thread
The Thread
Seven entries
Myeongnan-jeot and Mentaiko — Pollock Roe from Busan to HakataTteok and Mochi — Korean and Japanese Rice CakesKorean and Japanese Cooking — Zainichi Food CultureBudae-jjigae and the American BasesUijeongbu and Pyeongtaek, Gyeonggi ProvinceJjajangmyeon and the Chinese-Korean TableIncheon and the Korean peninsulaKimchi in Hawaiʻi and Los AngelesHawaiʻi and Los Angeles, United StatesThe Mongol Court and the Grilled MeatGoryeo court, Gaegyeong (present-day Kaesong), and the Korean peninsula
VIII · The ThreadNext chapter → The Lineage & Authorities
7 entries
Elsewhere
Myeongnan-jeot and Mentaiko — Pollock Roe from Busan to HakataTteok and Mochi — Korean and Japanese Rice CakesKorean and Japanese Cooking — Zainichi Food Culture
Uijeongbu and Pyeongtaek, Gyeonggi Province
Incheon and the Korean peninsula
Hawaiʻi and Los Angeles, United States
Goryeo court, Gaegyeong (present-day Kaesong), and the Korean peninsula