★A cultural journey into Korean food through the famous Korean literature.
★Savor the stories, taste the flavors.A delicious food journey through Korean literature!

From works of modern Korean literature such as Honbul by Choi Myung hee, Mimang by Park Wan-suh, and Toji by Park Kyung-ni, to the writings of early modern authors Lee Sang and Sim Hun, and even the vibrant world of pansori—this book explores the foods woven into Korea’s literary heritage.

Literature holds life, philosophy, and humanity—and within it, thousands of years of Korean food culture are preserved. Sometimes it introduces forgotten traditional dishes you won’t find in history books; other times, it revives the flavors of long-lost meals you’ve yearned for. In this sense, literature is a living food anthropology, more vivid than any historical record. Join the author on a journey to a full Korean table inspired by the foods found in these beloved works of modern Korean literature.

Hye-Kyung Jung is a visiting professor at Korea University, where she teaches the cultural history of food.

She earned her bachelor’s degree in Food and Nutrition from Ewha Womans University. She has served as president of both the Korean Society of Food Culture and the Korean Home Economics Association.

Her notable works include The Food Culture of Seoul, The Odyssey of Korean Food (2007 Sejong Book Award, Culture & Education), and The Royal Table of Joseon (2019 Sejong Book Award, Culture & Education). Her acclaimed “Humanities of Food” series comprises The Humanities of Rice (2015 Sejong Book Award, Culture & Education), The Humanities of Vegetables (2018 National Library of Korea Librarians’ Recommendation), The Humanities of Meat (2020 Sejong Book Award, Culture & Education), and The Humanities of Seafood. She has also authored The Taste and Style of Alcohol in Old Paintings and A Taste of Korean Cuisine Around the World, among many other works on culinary culture.