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<DIV dir=ltr><FONT face=Arial><FONT size=2><EM>Korean Cuisine: An illustrated
History</EM> by Michael Pettid <SPAN class=821324909-30012008>should
</SPAN>be published <SPAN class=821324909-30012008>within a couple of week
</SPAN>by Reaktion Books.</FONT></FONT></DIV>
<DIV dir=ltr><FONT face=Arial size=2></FONT> </DIV>
<DIV dir=ltr><FONT face=Arial size=2>For details, please see <A
href="http://www.reaktionbooks.co.uk/book.html?id=292">http://www.reaktionbooks.co.uk/book.html?id=292</A></FONT></DIV></DIV>
<DIV dir=ltr> </DIV>
<DIV dir=ltr>Katarzyna</DIV>
<DIV dir=ltr> </DIV>
<DIV dir=ltr><FONT face=Arial color=#0000ff size=2>Katarzyna J. Cwiertka,
PhD<BR>Lecturer, Modern Japan<BR>Department of Japanese and Korean Studies
<BR>Leiden University <BR>P.O. Box 9515 <BR>2300 RA Leiden <BR>The Netherlands
</FONT></DIV>
<DIV> </DIV>
<DIV dir=ltr><FONT face=Arial color=#0000ff size=2>Tel.: (0)71-5272599<BR>Fax:
(0)71-5272215 <BR><A
href="http://www.letteren.leidenuniv.nl/japans/organisatie/cwiertkakj.jsp">http://www.letteren.leidenuniv.nl/japans/organisatie/cwiertkakj.jsp</A></FONT></DIV>
<DIV> </DIV>
<DIV dir=ltr><FONT face=Arial color=#0000ff size=2></FONT> </DIV></DIV><BR>
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<FONT face=Tahoma size=2><B>From:</B> koreanstudies-bounces@koreaweb.ws
[mailto:koreanstudies-bounces@koreaweb.ws] <B>On Behalf Of
</B>ifenkl@aol.com<BR><B>Sent:</B> woensdag 30 januari 2008 0:38<BR><B>To:</B>
koreanstudies@koreaweb.ws<BR><B>Subject:</B> [KS] Traditional Korean Food
query<BR></FONT><BR></DIV>
<DIV></DIV><FONT face="Arial, Helvetica, sans-serif">Dear List Members,<BR>I
just got this query, and since my only connection to traditional Korean food is
to enjoy<BR>eating it, I thought I would forward this to you (with the original
writer's permission) and see<BR>if you could offer any
assistance.<BR>Thanks,<BR>HIF<BR><BR>===================<BR><BR></FONT>From:
Rene Marion <<A
href="mailto:rsmarion15@verizon.net">rsmarion15@verizon.net</A>><BR>To: <A
href="mailto:ifenkl@aol.com">ifenkl@aol.com</A><BR><FONT
face="Arial, Helvetica, sans-serif">Sent: Tue, 29 Jan 2008 5:28 pm<BR>Subject:
query about Korean traditional food<BR><BR></FONT><FONT
face="Arial, Helvetica, sans-serif">Dear Professor Fenkl, <BR> <BR>I
am writing on the recommendation of Kyung Cho, one of my colleagues at Bard High
School Early College, who suggested that you might be able to help me. I am a
French historian and am teaching this semester a course on food culture and
history. I went to Korea last summer, in part seeking a relatively stable food
culture and would like to use Korea as a case study of the tug of war between
traditional foods and the global, imported, and "fast." There is some
interesting work in English on the latter, but I am having trouble finding a
good account (in English) on the principles of Korean traditional food and its
relation to medicine. Would you happen to know a monograph, article or
non-academic book that you might recommend? Ultimately, I want something to
assign to my students (who are terrific and can handle just about anything I
give them) but I'll happy track down any recommendations you might
have! <BR> <BR>Many thanks! Rene <BR> <BR>Rene
Marion <BR>Professor of History <BR>Bard High School Early
College <BR>525 E. Houston St. <BR>New York, NY 11220 <BR>ph:
212.995.8479 ext. 4082 <BR>fax: 212.777.4702 <BR><A
href="mailto:rmarion@bhsec.bard.edu">rmarion@bhsec.bard.edu</A> </FONT>
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