Kim Jiyoung, Lee Kwayong
The Four Seasons of Hansik A Journey to the Heart of Korean Cuisine
€46.90*
% €52.90* (11.34% saved)-
Art.num./ISBN: 9781565915374
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Publisher: Hollym
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number of pages: 232
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binding: Softcover
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Year: 2026
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Language: English
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Media type: Book
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Author: Kim Jiyoung, Lee Kwayong
This product will be available on 11 May 2026
Product information "The Four Seasons of Hansik"
“Hansik is not just food-it is a living culture shaped by nature, philosophy, and the Korean way of life.”
Food as Culture, Not Merely Cuisine
Rooted in centuries of history and shaped by Korea’s natural environment, philosophy, and way of life, hansik-Korean cuisine-is far more than a collection of dishes. It is a living cultural system that reflects how Koreans understand nature, community, and the human body. Four Seasons of Hansik invites readers to encounter Korean culture through food, revealing how everyday meals embody emotional sensibilities, aesthetic values, and a deep respect for balance and harmony.
A Cuisine Shaped by Land, Sea, and Seasons
Korea’s
geography and four distinct seasons have shaped a cuisine deeply
attuned to nature. Surrounded by seas and rich in mountains and plains,
the Korean Peninsula fostered a food culture centered on rice, seafood,
wild greens, and fermented staples. Seasonal foods (sijeolsik)-from
spring herbs and summer stamina dishes to autumn harvest foods and
winter fermentation-reflect the belief that food and medicine share the
same origin. Eating in season is presented not only as a culinary
preference, but as a philosophy of living in rhythm with nature.
Yin-Yang, the Five Elements, and the Harmony of Taste
Central
to hansik is the harmony of yin and yang and the Five Elements, which
guide the balance of flavors, colors, and ingredients. Sour, bitter,
sweet, spicy, and salty tastes are combined to nourish specific organs
and maintain bodily equilibrium. Dishes such as bibimbap exemplify this
principle, blending multiple flavors and colors into a single, balanced
whole. The book also introduces gamchilmat, the deep umami flavor born
from fermentation and time, which has become a defining characteristic
of Korean taste.
Fermentation and the Depth of Flavor
Fermented
foods such as kimchi, doenjang, gochujang, and jeotgal form the
backbone of Korean cuisine. Through carefully managed fermentation,
these foods develop complex layers of flavor that deepen over time. The
book shows how fermentation is not only a method of preservation, but a
cultural practice that connects Korean food to nature, patience, and
collective memory-qualities increasingly valued in contemporary global
food culture.
Elegance, Restraint, and the Korean Table
Beyond
taste, Four Seasons of Hansik explores the elegance and restraint that
define Korean food culture. Values such as moderation, balance, and
communal sharing are reflected in table settings, side dishes, and
traditional vessels including celadon, white porcelain, onggi,
woodenware, and bangjja yugi (brassware). Food is presented without
excess, emphasizing harmony between people, nature, and the table.
Hansik as Living Cultural Heritage
By weaving together philosophy, regional foodways, seasonal customs, and aesthetic traditions, this book offers an immersive introduction to Korean cuisine as cultural heritage. It invites readers to see hansik not simply as what Koreans eat, but as how they live-how a single bowl of rice can carry history, care, and a way of life, and how Korean cuisine continues to speak to the modern world through timeless principles of balance and harmony.
Table of Contents
Prologue
Elegance Beyond Delicacies in Hansik
Hallyu: Spawning Culture through Food
The Flavors of Korean Cuisine
The Style of Korean Cuisine
The Four Seasons of Hansik
Spring
Summer
Autumn
Winter
Epilogue
15, Jongno 12-gil, Jongno-gu
03190 Seoul
Korea (Republic of)
Prinzenweg 10
93047 Regensburg
Germany
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