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This Book Has Served Up Delicious Fare for Centuries

submitted by Aard Vark

(oritteropo)
4 years 11 months 2 weeks ago

YouTube description:

At the end of 17th century, a woman named Jang Gye-Hyang compiled a recipe book filled with dishes preferred by nobles and how-tos on storing and fermenting food. The text, called Eumsik Dimibang, is as relevant today as it was then—just ask Kim Byung-Jin, executive chef at the Michelin-rated Gaon and Cho Gwi-Bun, a 13th-generation descendent of Jang Gye-Hyang.