Summary
The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables (kimchi), fermented fish, and fermented soybean products was investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.
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Lee, CH., Kim, M.L. (2016). History of Fermented Foods in Northeast Asia. In: Tamang, J. (eds) Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_1
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DOI: https://doi.org/10.1007/978-81-322-2800-4_1
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