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The Korean people have a culinary history that is as long and colorful as the history of the nation, recorded not only in documents but vividly captured in the paintings of the time.
This book, Korean Food in Art, comprises a selection of important genre paintings and documentary paintings of Joseon accompanied by commentary explaining the food featured in the works. It gives a vivid account of the everyday food and culinary culture of the Joseon people, the food set on tables for special occasions such as rites of passage and banquets in the royal court, and the process of producing food ingredients and cooking dishes to eat.

Part 1. Food from the Land and Sea
Rice Threshing
Catching Fish
Salt Furnace
The Markets
By The Well
Water Carriers
Milking
Making Noodles
Making Bean Curd
Pounding Rice Cakes
Making Taffy
Scooping Rice and Setting The Table

Part 2. Food in Festive Settings
Raising A Cup For A Drink
Going On A Spring Picnic
Lunch
Eathing And Drinking By The Riverside
Tavern
Drinking At A Gisaeng House
Party In The Field
Party Outdoors After Snow

Part 3. Food for Ceremonies and Celebrations
First Birthday Celebration
First Bow Between The Bride And Groom, Wedding Ceremony, Feast For The Bride
Sixtieth Birthday Celebration
Sixtieth Wedding Anniversary Celebration
Invoking The Spirit Of The Dead At The Funeral
Rite After The First Wearing Of Mourning Clothes, First And Second Anniversaries Of Death