VOL.74/2024.09

 

#Food

KPIPA Introduces K-Books for Global Publishing Markets through K-Book Platform

2023.08.07

 

Tasty Philosophy

1. Publication Details

 

Title | Tasty Philosophy
Subtitle | Stories of Philosophy Found in Everyday Dishes
Author | Oh Sumin
Publisher | NEXUS Co., Ltd.
Publication Date | 2019-12-06
ISBN | 9791161658209
No. of pages | 248
Dimensions | 128 * 188

 

2. Copyright Contact

 

Name | Hyejin Chung
Email | copyright@nexusbook.com
Phone | +82-2-330-5529

 

3. Book Intro

 

This book is a philosophy book that starts not with concepts, but with food. Watching bungeoppang (fish-shaped buns) being baked nice and brown, smelling the scent of Delimanjoo in the subway station, frying “backroom” chicken instead of ordering fried chicken… the writer discovered philosophical elements and wrote of philosophical concepts and philosophers in line with such experiences. No matter what the filling, the buns baked in the bungeoppang pan are all bungeoppang. Here, the writer recalled what Kant refers to as “reason,” the ability to know. A person’s ability for scientific knowledge is accepting the world through a “pan” that already takes a certain form. Does that mean that we cannot experience the raw world as it is, yet to be molded by this “pan of reason”? Is it impossible for a world to exist outside this cognition framework, this bungeoppang pan?
It’s all right if we cannot answer this question. As ideas continue one after the other, readers will familiarize themselves with philosophical thoughts and suddenly feel much closer to difficult philosophers.
The writer began to discover philosophical concepts in all aspects of her every day life after she began studying philosophy. In her daily life, she thought that food, which we eat every day, was a good subject matter where we can encounter philosophy. She talked of philosophy through a dish of food, and as she tasted the food, which resembled philosophical concepts in some ways, she realized how fun philosophy was and how close it was to our lives. She began writing to share the joy of discovering such elements.
Philosophical concepts are difficult. But it would be all too regrettable if we missed the opportunity to contemplate philosophy and enjoy it as we do food. Readers will come to know “tasty philosophy,” which they can freely ponder over and interpret, a philosophy that they can recall anytime, anywhere with this book.

* k-book.or.kr/user/books/books_view?idx=2737

 

 

Is Chicken Always Right?

1. Publication Details

 

Title | Is Chicken Always Right?
Subtitle | The 12 Foods That Explain Our World
Author | Oh Aeri, Gu Jeongeun, Lee Jiseon
Publisher | Woorischool Co.
Publication Date | 2021-11-15
ISBN | 9791167550200
No. of pages | 224
Dimensions | 138 * 190

 

2. Copyright Contact

 

Name | Cho Eojin
Email | schoolwoori@daum.net
Phone | +82-70-4617-2744

 

3. Book Intro

 

Food is the most basic resource for survival, the symbol and identity of a culture, a major industry in the economic structure, and more importantly, a crucial part of our lives. Woorischool’s new release, Is Chicken Always Right? explores the world and humanity through the food that Korean teenagers love the most—chicken, pizza, burgers, cola, instant noodles, jjajangmyeon, noodles, beef, curry, salmon, mango, and chocolate. These 12 beloved food items allow readers to both taste and feel interesting topics encompassing history, the economy, society, the environment, ecology, animal rights, and the capital flows of big food companies. The journalists-turned-writers who have spent their careers out in the field delivering a variety of social news, will here introduce the hidden truths and key controversies around the world through food. How did they end up on our table? How were they first made, and how did they begin to take up such an important part of our lives? What are the histories or stories behind them? This book selects the foods that Korean teenagers love in particular, to delve into the social/cultural/economic contexts and issues. It also touches upon current food-related problems as well as the global effort to tackle them for a better future. These delicious and amusing stories of food will guide us into the world today.
The book covers a series of critical but interesting topics in regard to the future: the reality of industrialized livestock production and tasks that ensue; the relationship between huge capital and the food industry; the deepening globalization and stratification on our table; food created by war; the significance of staples; changes caused by the climate crisis and global warming; issues generated by salmon farming and the accelerated pollution of the marine ecosystem; reasons behind the frequent breakouts of bird flu and swine flu; the meaning of traditional food and cultural identity; the reality of poor countries that have become the greenhouse of rich countries and victims of “stolen land”; ocean plunder; the importance of the organic movement; the truth about junk food and processed food; the need for and creation of meat substitutes and cultured meat; and the establishment of seed vaults for future generations. The book also includes over 80 vivid and lively visual aids and references which allow an at-a-glance view of important socio-scientific issues.

* k-book.or.kr/user/books/books_view?idx=6574

 

 

THE DAY AFTER BINGE DRINKING

1. Publication Details

 

Title | THE DAY AFTER BINGE DRINKING
Subtitle | A SELF-EXPERIMENT ON HANGOVER FOODS
Author | Miggang
Publisher | ScienceBooks
Publication Date | 2020-03-23
ISBN | 9791190403542
No. of pages | 180
Dimensions | 115 * 180

 

2. Copyright Contact

 

Name | Song Ji-young
Email | rights5@minumsa.com

 

3. Book Intro

 

THE DAY AFTER BINGE DRINKING: A SELF-EXPERIMENT ON HANGOVER FOODS is all about author Miggang’s real-life episodes behind “hangover foods”. But this essay isn’t only about hangover foods—it’s also about everything that Koreans love, as you can probably guess from its chapter titles: Naengmyeon, noodles, Yang Pyeong hangover soup, spicy food, dumplings, blood sausage soup, and the list goes on... The book is a record of Miggang experimenting with hangover cures. The writer, who is more known for her creative works as a webtoon illustrator, fully boasts of her writing skills throughout the book and provides engaging and thrilling experiences with her scrumptious writing style that readers will love. Her vivid sense of imagination will make laugh, surprise you, and even move you to tears. Her words are never flowery or vague; rather, they’re very down-to-earth and intimately related to our everyday lives. If the book left you with the urge to drink just so you can have hangover food, or reminded you to ask those around you about how they’re dealing with their own morning afters, then its mission has been fully accomplished.

* k-book.or.kr/user/books/books_view?idx=4666

 

 

A Travelogue of Meals

 

Title | A Travelogue of Meals
Subtitle | The History of Food Culture in Korea, China and Japan: Same Ingredients but Different Dishes
Author | Yoon Deokroh
Publisher | Deeptree
Publication Date | 2017-08-31
ISBN | 9788998822385
No. of pages | 320
Dimensions | 147 * 210

 

2. Copyright Contact

 

Email | bookocean@naver.com
Phone | +82-2-325-9172

 

3. Book Intro

 

For Koreans, the smell of the dotted gizzard shad grilling in the autumn stimulates the appetite so much that there’s a saying that it will even “lure back a daughter-in-law who has run away from home.” But for Japanese people, there’s no worse odor than that smell. From ancient times in Korea, the small yellow croaker was one of the most popular side dishes for a meal. But in China, the large yellow croaker, which Koreans denounce as a “fake croaker,” is more exorbitantly expensive. Koreans consider eggplants to be a rather boring vegetable but in China, it has been praised since the olden days as a “vegetable grown in the mountains where Taoist hermits with miraculous powers live.” The Japanese believed that you will have great luck if you see an eggplant in the dream you dream on the first day of the new year.
As such, while Korea, China and Japan have historically shared several important common denominators of culture, such as rice and Confucianism, they have each built up their own unique cultural history. A Travelogue of Meals looks into how the cultural spirit and characteristics of these three countries are reflected in and helped develop their cuisine and dishes. Cuisine and dishes are an embodiment of a culture’s values, sentiments and lifestyle in a given period, a projection of society. Even if the ingredients are the same, the unique cultural individuality of each country is shown in the handling and cooking methods. In addition, sometimes these three countries have reinterpreted each other’s food, creating a whole different food. With cuisine and dishes at its center, the author tells us an interesting and special cultural history by employing humanistic imagination, historical incidents that happened among the three countries, folktales passed down orally, and old reference materials.

* k-book.or.kr/user/books/books_view?idx=2128

 

 

Proper Atopy Diet

1. Publication Details

 

Title | Proper Atopy Diet
Subtitle | There is No Good Food for Aatopy If You Eat Too Much
Author | Lee Gilyoung
Publisher | Y-Gelli Books
Publication Date | 2016-01-25
ISBN | 9788994140162
No. of pages | 200
Dimensions | 148 * 210

 

 

2. Copyright Contact

 

Name | Cho Dongwook
Email | aurmi@hanmail.net
Phone | +82-2-744-8846

 

3. Book Intro

 

Principles of diet based on 20 years of medical know-how from a Korean Medicine doctor specializing in atopy!
The atopy diet is completely different from diets for lifestyle diseases such as diabetes, hypertension, arteriosclerosis and kidney disease patients. It is also very different a diet for growing children or the average person. This book is purely a dietary guide for atopic patients.
Atopy is affected by a variety of factors, including heredity, diet, environment, stress, and disease. Therefore, if atopy patients and their caregivers eat only one specific thing known to be good for atopy or apply it to the skin, it will only fail.
Atopy is a disease that improves by not eating a certain food or eating less. However, non-specialists make well-meaning suggestions such as to eat natural foods, eat a lot of fermented foods, or eat a lot of seasonal fruits. But there is no food that is good for atopy if you eat too much. Excessive nutrition causes atopy.
This book focuses on dietary principles such as the atopy diet, allergenic foods such as eggs, milk, and soybeans, and precautions when composing an atopy diet. It includes ways to properly control and manage various factors that impact atopy such as environmental issues, cosmetics, stress, diseases, etc.
Improving and restoring the immune system through diet is the answer!
The immune system of atopic patients is naturally more sensitive than the average person, but in many cases the problem becomes worse due to poor treatment and management. The solution is to reestablish the immunity of the gastrointestinal tract, which can accumulate waste from various excessive nutrients, repair the damaged skin barrier to treat the symptoms and, going forward, improve the systemic immune system. That’s the reason why the right treatment and the right diet are necessary, and the fast and right way to get rid of the pain of atopy.
I hope, through this book, readers can become smart atopy patients who understand the disease properly and also hope this serves as an opportunity to strengthen the belief that atopy can be prevented to a significant degree by self-regulating immunity and, eventually, even cured.

* k-book.or.kr/user/books/books_view?idx=2147

 

 

Cuisine is Culture

1. Publication Details

 

Title | Cuisine is Culture
Subtitle | Korean and Chinese Culinary Culture in Proverbs
Author | Lee Hwahyung
Publisher | Sechang Publishing Co.
Publication Date | 2020-12-01
ISBN | 9788955866421
No. of pages | 156
Dimensions | 128 * 175

 

2. Copyright Contact

 

Name | Kim Myonghee
Email | edit@sechangpub.co.kr
Phone | +82-70-4334-1592

 

3. Book Intro

 

Korean and Chinese culinary culture revolve around consideration for others. A good example is a difficulty of finishing the last piece of food left on a platter. The two cultures share the idea that “food and medicine share the same origin,” a concept that is manifested in an emphasis on seasonal dishes. Both Korea and China enjoy a balanced diet with the main starch - either rice or noodles - served with various side dishes.
However, Korean culinary culture has a communal connection paired with strict proprietary. For instance, a pot of stew is served for a group to share, and people are expected to receive alcoholic beverages from their elders, then turn their heads away to drink as a sign of respect. Korean food, which highlights raw food, is eco-friendly. As soup became a main feature in the Korean diet, spoons became part of the table setting.
On the other hand, Chinese culinary culture is pragmatic, as seen in its reliance on easy-to-grow, nutrient-rich wheat and energizing teas. Heat intensity and cooking times are particularly important in Chinese culinary culture. An appreciation for flavors and aromas caused the development of a wide selection of ingredients, seasoning combinations, and cutting techniques.
This book compares Korean and Chinese culinary culture through their respective proverbs. Anecdotes about Japan are also included. This book demonstrates how Korean and Chinese culinary cultures diverged despite their cultural vicinity.
The Korean saying “eat well and live well,” highlights the importance of eating. For one to eat well, however, one must know how to eat well first. Knowing the culinary culture, therefore, would be foremost in eating well.

* k-book.or.kr/user/books/books_view?idx=5650

 

 

Fridge Family Makes a Pizza

1. Publication Details

 

Title | Fridge Family Makes a Pizza
Author | Yoon Jeong Joo
Publisher | Bear Books Inc.
Publication Date | 2020-07-17
ISBN | 9791158361907
No. of pages | 40
Dimensions | 205 * 270

 

2. Copyright Contact

 

Name | Min Yuree
Email | right@bearbooks.co.kr
Phone | +82-70-4213-2959

 

3. Book Intro

 

Tonight, Mom is late coming home because of work. Song-i and her father orders and eats pizza for dinner. Pizza is Song-i’s favorite food. She is barely able to keep herself from eating the last slice of pizza so she could save it for her mother. But the pizza she put in the refrigerator disappears. The eggs in the fridge had tossed the pizza box to save the bread stuck underneath, but then the pizza box is nowhere to be seen. Knowing this, the eggs get ready to cheer up Song-i, who is sure to be disappointed by the missing pizza. Will it be possible to make hot pizza in a cold refrigerator?

* k-book.or.kr/user/books/books_view?idx=4528

 

 

The Day I Looked at My Dad and We Smiled to One Another

1. Publication Details

 

Title | The Day I Looked at My Dad and We Smiled to One Another
Author | Won Yousoon, Han Jisun
Publisher | Sangsangschool Publishing
Publication Date | 2017-02-05
ISBN | 9788993702941
No. of pages | 112
Dimensions | 180 * 220

 

2. Copyright Contact

 

Name | Eunmi Yoon
Email | san5047@naver.com
Phone | +82-51-504-7070

 

3. Book Intro

 

Family love which embraces our shortcoming and faults and innocent children’s mind that moves us
What is the meaning of ‘father’ to us? Is he a machine that just brings us some money? Does that mean a father who cannot earn money is not even a father? In this story, we can meet a father who lost his job and became homeless. But he realized his son was a beacon of his life so he found his son in an orphanage and decided to live for his son. Father had courage to live thanks to his son.
However, the world was not so kind to the father and the son. Father’s street food booth was destroyed by patrols, and his son, Hun, stole money from others while on his school field trip. When his dad found the money in Hun’s pocket, he told the truth to his father. Father had no choice but to punish him, but afterwards, he hugged Hun, but Father’s heart was broken.
A warm way of looking from the author to vulnerable and excluded children
Won Yousoon who was a teacher and an author has been writing a lot of stories of isolated and vulnerable children in elementary school. The Day I Looked My Dad and Smile to One Another is also a story with awareness on our difficult time. The writer delivers condolences to sacrificing fathers in our times and describes Hun who was bright and mature even in difficult situations with plain words and also in a warm way. Illustrator Han Jisun used free lines and restrained color that gave unique personalities to its characters and successfully created the bright mood in the story that could have been easily described in a gloomy way.

* k-book.or.kr/user/books/books_view?idx=417

 

 

The 2035 SF Mystery

1. Publication Details

 

Title | The 2035 SF Mystery
Author | Cheon Seonran et al.
Publisher |Nabiclub
Publication Date | 2022-01-14
ISBN | 9791191029406
No. of pages | 308
Dimensions | 128 * 188

 

2. Copyright Contact

 

Name | Bae Jeongeun - Greenbook Agency, Foreign Rights
Email | jeongeun@grb-agency.com
Phone | +82-02-2676-2201

 

3. Book Intro

 

A convergence of science fiction, a genre that contemplates the future of humankind at the forefront of the era, and a mystery that studies the depth of humanity. The project stemmed from the idea to have writers representing each of their fields imagine the near future where the aftermath of COVID-19 has come to an end. At its basic themes, the book illustrates what could happen if factors such as human clones, refugee accommodation, genome editing, teleportation, and megalopolis emerge in our world.
It was released exclusively on Millie, and with enthusiastic response from readers, “The Corn Field and My Brother” by Cheon Seon-ran and “Sophisticated Murder” by Hwang Se-yeon are to be turned into a TV series.
“The Corn Field and My Brother”
A vast field with overgrown corn plants. A boy who is trapped in his own world. And his gentle older brother who always stays by his side. To the boy, his brother means the world, more reliable than his own parents. His brother coughs up blood and passes out one day, and from then on, he goes back and forth to the hospital every day to receive treatment, only to die in the end. The death deeply saddens his parents, and the boy cannot believe that his brother no longer exists. While wandering through the corn field, as always, he runs into his brother. It feels eerie that his brother is back from the dead, and that there is a number written on his ankle. But he is happier to reunite with his beloved brother. Insisting that he can’t come back to the house yet, his brother lives in the field for a few days, eating the food that the boy brings. Meanwhile, the boy’s parents bring home another brother—the third brother who is perfectly healthy, without any illness. He hugs the boy gently, like he always did, but it feels somewhat awkward and different. Days go by, and at the request of his brother hiding in the corn field, the boy unlocks the window. He hears sounds of someone opening the window and swinging a blunt object. The next morning, which brother will be coming out of that door? The second brother or the third brother? And this is not the end. The boy hears someone calling his name from the corn field. There, he sees a fourth brother.

* k-book.or.kr/user/books/books_view?idx=6552

 

 

Food in Buddhism

1. Publication Details

 

Title | Food in Buddhism
Subtitle | Food and Desire
Author | Kong Manshik
Publisher | Bulkwang Media
Publication Date | 2018-02-05
ISBN | 9788974793852
No. of pages | 464
Dimensions | 152 * 225

 

2. Copyright Contact

 

Name | Yang Minho
Email | 21cyanggun@gmail.com
Phone | +82-2-420-3200

 

3. Book Intro

 

Food culture plays an important role in Buddhism, which relates to the problem of identity of Buddhism. The problems of food and desire comprise a cosmology in Buddhism; that is, they not only relate to the ultimate attitude of a Buddhist but also constitute a part of the discipline system. So how can we follow how food means this in Buddhism?
Food in Buddhism examines a massive amount of material from ancient Indian literatures to modern scholarly works as well as Buddhist literatures such as the Pali Canon in order to explicate a fundamental Buddhist understanding of food and the Buddhist attitude toward it and how this has changed over the course of time.

* k-book.or.kr/user/books/books_view?idx=3873

 

 

 

 

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