03607nam a22006375i 4500 978-981-97-1533-6 DE-He213 20251030111755.0 cr nn 008mamaa 240529s2024 si | s |||| 0|eng d 9789819715336 978-981-97-1533-6 10.1007/978-981-97-1533-6 doi DS901-937 HBJF bicssc 1FPK bicssc HIS023000 bisacsh NHF 1FPK thema Lee, Cherl-Ho. author. aut http://id.loc.gov/vocabulary/relators/aut 74411 Food in the Making of Modern Korea [electronic resource] : A Handbook / by Cherl-Ho Lee. 1st ed. 2024. Singapore : Springer Nature Singapore : Imprint: Springer, 2024. XIV, 399 p. 89 illus., 65 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Chapter 1 Introduction -- Chapter 2 Food Situation in the Social Changes of the Late Period of Joseon -- Chapter 3 Japanese Extortion and the Korean Food and Nutritional Status during Japanese Occupation in Korea -- Chapter 4 The establishment of the Korean government and the food situation during the Korean War. This handbook offers an updated and comprehensive presentation of knowledge on Korean modern and contemporary food history. It covers the changes in food availability, nutrition, and the health status of Koreans, and the Korean food industry's development from the late period of Joseon dynasty in the mid-19th century, to the present. This period includes the severe poverty and food shortage of the Joseon dynasty, followed by the Japanese invasion, Independence and the South-North division, the Korean war, and rapid industrial development. The influence of national and international environments and political changes during the last 150 years on the Korean food security and the nutritional situation of the people is demarcated. In doing so, the author makes novel suggestions on possible contributions to alleviate the world food crisis in the future. Relevant to food historians and food scientists, and East Asian studies scholars with a particular interest in Korean culture and history, this is a pioneering work that elucidates the driving forces for the development and betterment of Korean society—through food acquisition. Korea History. 69657 Sociology. 57193 Nutrition. 68694 Food. 68806 Asia History. 69659 Ethnology Asia. 66900 Culture. 59159 Food science. 65012 Social medicine. 62456 History of Korea. 69660 Sociology of Food and Nutrition. 68807 Asian History. 69662 Asian Culture. 66902 Food Studies. 67661 Health, Medicine and Society. 69853 SpringerLink (Online service) Springer Nature eBook Printed edition: 9789819715329 Printed edition: 9789819715343 Printed edition: 9789819715350 https://doi.org/10.1007/978-981-97-1533-6 ZDB-2-HTY ZDB-2-SXH 58818 58818