BOOK
Shokutaku No Ue No Kankoku Shi Oishi Menu De Tadoru 20 Seiki Shoku Bunka Shi
Shu Hisashi Kawa / Cho Choda Takashi / Yaku
3400yen
(3740yen Tax incl. in Japan)
| Points You Earn | 1% (34p) |
|---|---|
| Release Date | December 2021 |
| Availability | In Stock at Supplier:Usually ships in 2-4 days |
Product Details
| Catalog No. | NEOBK-2691047 |
|---|---|
| JAN/ISBN | 9784766427844 |
| Product Type | BOOK |
| Pages | 37 |
|---|
Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
Translate Description
*As it is a machine translation, the result may not provide an accurate description. Please use it only as a reference. *Not available within the China mainland region.
Description in Japanese
食卓の上の韓国史 おいしいメニューでたどる20世紀食文化史 / 周永河/著 丁田隆/訳
キムチ、クッパ、ビビンバ、ソルロン湯、冷麺、チャプチェ、スンデ、チャヂャン麺、マッコリ、キンパ...どのようにつくられて、食べられてきたのか?うまくて、深い、韓国料理100年!
Related Offer & Feature
Tracklisting
| 1 |
第1部 開港期、外国の食の到来(済物浦の大仏ホテルと中華楼
|
| 2 |
西洋人、ソウルで食事 ほか)
|
| 3 |
第2部 クッパ屋(最古の外食店、クッパ屋
|
| 4 |
庶民のキニ、ソルロン湯 ほか)
|
| 5 |
第3部 朝鮮料理屋(高級飲食店、朝鮮料理屋の誕生
|
| 6 |
神仙炉、朝鮮料理屋のシンボルとなる ほか)
|
| 7 |
第4部 テポ屋(疲れた庶民の安息の場、テポ屋
|
| 8 |
テポ屋の「キニ酒」、マッコリ ほか)
|
| 9 |
第5部 解放後、食のハイブリッド化と飲食店のグローバル化(飲食店とメニューのたゆみなき進化
|
| 10 |
韓国料理に定着した日本食 ほか)
|
Customer Reviews
You can earn rewards points for writing a review.
Find out what other customers have to say about this item. Please also write your own review.
This item is no longer available at our website, but it may still be available at other online shops within Japan. If you find one in Proxy Shopping Search results, go to the product page and click on "Get a Quote" button. We will then be glad to obtain it for you (Service Details).
Attention: Proxy Shopping service is provided by CDJapan and order will be place on your behalf by CDJapan, with additional handling fees. For more information, please see Service Details.