This Book Has Served Up Delicious Fare for Centuries
At the end of 17th century, a woman named Jang Gye-Hyang compiled a recipe book filled with dishes preferred by nobles and how-tos on storing and fermenting food. The text, called Eumsik Dimibang, is as relevant today as it was then—just ask Kim Byung-Jin, executive chef at the Michelin-rated Gaon and Cho Gwi-Bun, a 13th-generation descendent of Jang Gye-Hyang. This Great Big Story was made by Genesis: http://bit.ly/2lVu0Rk SUBSCRIBE: https://goo.gl/vR6Acb #Genesis #AncientTastes #Korean This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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