Science and Technology
Korean culinary art has been stricken by its geography, climate, proximity to neighbors, China and Japan, and therefore the Japanese occupation from 1910-1945. European traders conjointly had an effect within the culinary art with the Portuguese introduction of chili peppers to Korea within the seventeenth century. By the eighteenth century, chili peppers were already being widely employed in the preparation of Korean culinary art. Kimchi conjointly provides bacterium and alternative “good” bacteria that some specialists suppose will facilitate boost immune defenses. This bacterium helps with digestion. South Koreans eat a mean of 40 pounds of Kimchi every year. Rice, beans, and vegetables square measure big within the valleys whereas within the mountains mushrooms and lots of wild plants like bracken and herb square measure either collected or cultivated. Every region has its own dishes distinctive to its climate. Within the mountainous northeastern parts of the country, for example, the foremost illustrious dishes have lots of wild ferns and native roots in them. Koreans eat numerous foods. Fish from the Yellow sea disagrees from those of the Japanese Sea (Sea of Japan) and people of the south coast differ from the others. Till the twentieth century Korea was a rural, farming society with an honest deal of untamed food gathering. Farmers worked laborious to intensively cultivate the land. Korean food tends to be hearty, far more therefore than in neighboring Japan or China. a standard Korean breakfast, for example isn't a bowl of leftover rice porridge, as in China, however an upscale soup fabricated from either beef ribs or pork intestines (tripe). Koreans eat several preserved foods as a result of these had to be created for keeping over winter.