Mr. Palais theorizes in his important book on Korea that the remarkable longevity of the Yi dynasty (1392-1910) was related to the difficulties the country experienced in adapting to the modern world. He suggests that the aristocratic and hierarchical social system, which was the source of stability of the dynasty, was also the cause of its weakness. The period from 1864 to 1873 was one in which the monarchy attempted to increase and expand central power at the expense of the powerful aristocracy. But the effort failed, and 1874 saw a rebirth of bureaucratic and aristocratic dominance. What this meant when Korea was opened two years later to the outside world was that the country was poorly suited to the attainment of modern national objectives--the aggrandizement of state wealth and power--in competition with other nations. Thus any sense of national purpose was subverted, and the leadership could not generate the unified support needed for either modernization or domestic harmory. The consequences for the twentieth-century world have been portenous.

An Epicurious Spring 2020 "Book We Want to Cook from Now" • An Eater Best Cookbook of Spring 2020 • A Food52 "Best New Cookbook of 2020…So Far" • A New York Times "New Cookbook Worth Buying" A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.

Record of the Seasonal Customs of Korea (Tongguk sesigi) is one of the most important primary sources for anyone interested in traditional Korean cultural and social practices. The manuscript was completed in 1849 by Toae Hong Sŏk-mo, a wealthy poet and scholar from an influential family. Toae, with his keen interest in the habits and customs of both courtiers and commoners, compiled in almanac form (he divided his book into chronological sections by lunar and intercalary months) a comprehensive record of seasonal palace events, rituals, entertainment, and food and drink consumed on high days and holidays, as well as information on farm work and traditions. Nineteenth-century Korean intellectuals possessed a deep understanding of Chinese history and culture together with a growing awareness of the distinctiveness of Korea’s past and traditions. Toae’s work reflects this in the many comparisons he makes between the habits and customs of the two countries, quoting literary and philosophical sources to note similarities and contrasts. Knowledge of the seasonal traditions he describes was largely forgotten over the generations as Korea rapidly modernized, but in recent years much effort has been made to recover this wisdom: Tongguk sesigi is now widely read and referenced as a popular source for details on traditional food, customs, and entertainment. While an ever-increasing number of books introducing Korean culture written by non-Koreans or Koreans researching their roots is now available, Record of the Seasonal Customs of Korea contains information “from the source” that also reveals the mindset and penchants of a premodern Korean intellectual. Readers will thus be confronted with many concepts, names, and ideas not readily understandable so extensive notes are provided in this translation. Those studying other Asian cultures with some Chinese influence will also find valuable insights here for cross-cultural comparison and research.

"James B. Palais theorizes in his important book on Korea that the remarkable longevity of the Yi dynasty (1392–1910) was related to the difficulties the country experienced in adapting to the modern world. He suggests that the aristocratic and hierarchical social system, which was the source of stability of the dynasty, was also the cause of its weakness. The period from 1864 to 1873 was one in which the monarchy attempted to increase and expand central power at the expense of the powerful aristocracy. But the effort failed, and 1874 saw a rebirth of bureaucratic and aristocratic dominance. What this meant when Korea was "opened" two years later to the outside world was that the country was poorly suited to the attainment of modern national objectives—the aggrandizement of state wealth and power—in competition with other nations. Thus any sense of national purpose was subverted, and the leadership could not generate the unified support needed for either modernization or domestic harmony. The consequences for the twentieth-century world have been portentous."

This book provides a comprehensive overview of the historical background, genres, and performers of the traditional performing arts of Korea, such as puppet plays, mask dramas, and Pansori, a uniquely Korean form of narrative song, which originated from the singing and dancing traditions of the ancient Korean people. It offers a detailed introduction to a variety of Korea's traditional performing arts. The book also provides references on related research sources in Korean, Japanese, and Chinese, about Korea's traditional performing arts, for those with an interest in conducting in-depth research, along with featuring some 70 photographs to highlight the noteworthy characteristics of Korean performing arts.