Nutrition Introduction
Abstract
Following the significant post-1980 migration of Koreans overseas and the growing international interest in South Korean popular cultural products, the global profile of Korean cuisine also rose significantly. The result is that Korean cuisine in the early twentieth century became one of Korea’s most valuable cultural exports – celebrated for its health benefits, spiciness, and variety, three aspects explored in this section.
Fields of Study & Subjects
Food
Nutrition
and Cultural Practices
Culinary Culture and Tourism
Food Quality and Safety Studies
Publication details
- Journal / source
- Routledge eBooks
- Pages
- 192–193
- Publication date
- 13 March 2026
- Language
- EN
- Document type
- Book chapter