Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingredients and combination of food groups. In spite of high interest in Korean food by global villagers, there have relatively few good books introducing Korean food with internationally comprehensible recipes. As part of the project "Research and Development Project for Standardization of Korean Cuisine," this book is designed to standardize the recipes of the selected 100 Korean foods by using the international system of units (SI unit) and to present the pleasure of cooking healthy Korean food easily for everyone around the world. It also gives useful tips, such as serving temperature, total cooking time and suggested utensils, nutritional information per serving, along with specific instructions for preparing ingredients and cooking.

"This book is about the history of interaction among Confucianism, Buddhism and Taoism in China and Korea, and the ways in which each respective religion and/or philosopher merged the others together. Through it, author was able to learn that genuine thinkers are able to combine the three religious doctrines together according to their independent views and unconventional patterns of thought. In addition to a comprehensive overview of Chinese religious history, for greater depth of research author focused on the teachings of Gang Jeungsan, a great spiritual master of modern Korea. For the same reason that Gang Jeungsan is acknowledged as one of the great syncretists of Korean religious history, his views are often criticized as being an amorphous hodgepodge of various philosophies.

This English-language catalogue features two Gilt-Bronze Pensive Images from the Three Kingdoms period (37 B.C.-668 A.D.) of Korea, which are Korea's National Treasure No. 78 and No. 83. With an abundance of photos and insightful essays, it provides an in-depth introduction to these ancient masterpieces of Korean Buddhist art.

The book consists of seven chapters -- appetizers & entrees, soups & salads, meat, seafood, rice & noodles, kimchi and dessert. About 70 kinds of foods including ordinary foods such as "bibimbap" (rice mixed with vegetables) and "bulgogi" (Korean-style barbecued beef) and traditional foods such as "sinseonro" (royal casserole) and "maejakgwa" (fried honey ginger cookies) are compiled along with colorful photos taken herself.

The book contains basic information about global diplomacy South-North, Seoul-Washington relations and development paradigm.

In this book, two Korean historical records are to be included in the Memory of the World Register. The 10th Meeting of the MOW International Advisory Committee in Manchester, UK on Tuesday recommended UNESCO add the Chosun-era royal journal "Ilseongnok" and documents on the Gwangju Democratic ...

In this gorgeous, well-executed, and beautifully photographed cookbook, you will learn about the basic ingredients and the flavors and spices used in Korean foods. Ms. Kim also includes sample menus and serving suggestions. This cookbook will enable you to prepare authentic Korean cuisine at home. Short sections also add some serving and etiquette tips. After seeing Ms. Kim live, it is clear that her vast knowledge and considerable charm would only have improved this book had more of it been included. It’s a small quibble, and shouldn’t prevent anyone from purchasing this book. If you get a chance to take a class with her, take it!

The uniqueness of Korean ceramics stems from the austere humility of the earthenware, the jade-green color of Goryeo celadon, the wit of Joseon buncheong ware and the refined beauty of Joseon white porcelain. This book consists of seven chapters. Chapter I introduces the elementary concepts of ceramics and ceramics making, and chapters II to VI trace the history of ceramics from the Neolithic Age to the Joseon period. The author has attempted to showcase ceramics pieces that have undergone academic verification, and delved into the excavation of kiln sites and historical records of ceramics from the Goryeo to the Joseon periods in an attempt to provide background information and convey the full picture of Korean ceramics. Chapter VII deals with the history of the term onggi, which encompasses Korea’s renowned food culture of fermentation and long-term storage.

This study examines the factors explaining middle class participation in the movement for democratization. It develops a complex argument to explain the participation of different sectors of the middle class in the democracy movement in the mid-1980s incorporating both structural and cultural explanations. Especially concerned was the author with the influence of Confucianism and Christianity and the development of post-materialist values on the political culture of Korea, and how the interaction of different but not necessarily conflicting sets of values has influenced different sectors of the middle class to take action against the authoritarian government and in support of democracy.

ICT adoption in Asia : experiences and insights / Sun Sun Lim, Raymund C. Sison and Dong-Yeob Kim -- ASEAN's ICT policy and its implications for East Asian regional integration / Dong-Yeob Kim -- E-government in Vietnam : lessons for developing countries / Vo Van Huy -- ICTs and indigenous communities : a Philippine case study using PGIS in ancestral domain delineation / David E. De Vera and Raymund C. Sison -- Youths and new media : exploring, consuming, producing / Sun Sun Lim -- Consuming and exchanging Korean culture among netizens of Indonesia / Hyung-Jun Kim -- The development and practical use of visual media education : a case study of the southwestern area of Jeollanam-do, Korea / Seok-Joon Hong -- Improving marginalized community healthcare through the development of ICT-based telemedicine system : an Indonesian case study / Soegijardjo Soegijoko -- IT development and changes of banking : the case of internet banking in Korea / Choong Lyol Lee and Jong Ha Lee.