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City College Of New York - FALL 2012 | ||
Section ND | ||
 | China, Japan, Korea: Culture and Customs by Ju Brown Phd., John Brown Paperback, 192 Pages, Published 2006 ISBN-10: 1-4196-4893-4 / 1419648934 ISBN-13: 978-1-4196-4893-9 / 9781419648939 The strong taste of Korean food originates from its reliance on preservation techniques. Traditionally, Korean food is not served in courses, but instead is all placed on the table at the same time. There is no set order in which to eat the dishes, and you may serve yourself according to personal | |