Editing Korean cuisine (section)

==History==
{{Main|History of Korean cuisine}}
{{Further|History of Korea}}

===Prehistoric===
In the [[Jeulmun pottery period]] (approximately 8000 to 1500 BCE), hunter-gatherer societies engaged in fishing and hunting, and incipient agriculture in the later stages.<ref name="han-style.com">{{cite web|url=http://www.han-style.com/hansik/history/cochoson.jsp|script-title=ko:역사 속 한식이야기 |trans-title=Korean Food in History |publisher=[[Ministry of Culture, Sports and Tourism (South Korea)|Ministry of Culture, Sports and Tourism]]|language=ko|access-date=2010-08-02|url-status=dead|archive-url=https://web.archive.org/web/20111127180249/http://www.han-style.com/hansik/history/cochoson.jsp|archive-date=2011-11-27}}</ref> Since the beginning of the [[Mumun pottery period]] (1500 BCE), agricultural traditions began to develop with new migrant groups from the [[Liao River]] basin of Manchuria. During the Mumun period, people grew [[millet]], [[barley]], [[wheat]], legumes and [[rice]], and continued to hunt and fish. Archaeological remains point to development of fermented beans during this period, and cultural contact with nomadic cultures to the north facilitated domestication of animals.

===Three Kingdoms period===
[[File:Goguryeo-Gakjeochong-Inner life.jpg|thumb|In a mural of ''[[Gakjeochong]]'' (각저총 "Tombs of [[Ssireum|Wrestlers]]"),<ref>{{cite web |url=http://www.koreanculture.org/06about_korea/symbols/24ssireum.htm |title=Ssireum |publisher=Korean Overseas Information Service |url-status=dead |archive-url=https://web.archive.org/web/20081221142538/http://www.koreanculture.org/06about_korea/symbols/24ssireum.htm |archive-date=2008-12-21 }}</ref> a [[Goguryeo]] tomb built around the 5th century shows a Goguryeo nobleman having a meal with two ladies.<ref>{{cite web |url=http://100.nate.com/dicsearch/pimage.html?s=&i=244844002&en=244844&p_i=&a_i=&e=1 |title=Gakjeochong (각저총 角抵塚) |publisher=[[Nate (web portal)|Nate]] /[[EncyKorea]] |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20110610052233/http://100.nate.com/dicsearch/pimage.html?s=&i=244844002&en=244844&p_i=&a_i=&e=1 |archive-date=2011-06-10 }}</ref>]]

The [[Three Kingdoms of Korea|Three Kingdoms]] period (57 BCE&nbsp;– 668 CE) was one of rapid cultural evolution. The kingdom of [[Goguryeo]] (37 BCE&nbsp;– 668 CE) was located in the northern part of the peninsula along much of modern-day [[Manchuria]]. The second kingdom, [[Baekje]] (18 BCE&nbsp;– 660 CE), was in the southwestern portion of the peninsula, and the third, [[Silla]] (57 BCE&nbsp;– 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for cold foods and fermented foods like ''[[kimchi]]''. The spread of [[Buddhism]] and [[Confucianism]] through cultural exchanges with China during the fourth century CE began to change the distinct cultures of Korea.{{sfn|Pettid|2008|p=13}}

Attributed with the earliest [[kimchi]], the Goguryeo people were skilled at fermenting and widely consumed fermented food.<ref>{{cite book |last1=Park |first1=Kun-Young |last2=Cheigh |first2=Hong-Sik |title=Handbook of Vegetable Preservation and Processing |date=2003 |publisher=CRC Press |page=190 |chapter=Kimchi}}</ref>

===Goryeo period===
[[File:Spoon of Injong.jpg|thumb|right|220px| [[Silver]] [[spoon]] and [[chopsticks]] entombed with [[Injong of Goryeo|King Injong]] in 1146]]
During the latter Goryeo period, the [[Mongols]] invaded Goryeo in the 13th century. Some traditional foods found today in Korea have their origins during this period. The dumpling dish, ''[[mandu (food)|mandu]]'', grilled meat dishes, [[Korean noodles|noodle dishes]], and the use of seasonings such as black pepper, all have their roots in this period.{{Sfn|Pettid|2008|p=15}}

===Joseon period===
Agricultural innovations were significant and widespread during this period, such as the invention of the rain gauge during the 15th century. During 1429, the government began publishing books on agriculture and farming techniques, which included ''[[Nongsa chiksŏl]]'' (literally "Straight Talk on Farming"), an agricultural book compiled under [[King Sejong]].<ref name="National Assembly">King Sejong's Humanism, from [[National Assembly of the Republic of Korea]]</ref>{{Sfn|Pettid|2008|p=17}}

A series of invasions in the earlier half of the Joseon caused a dynamic shift in the culture during the second half of the period. Groups of ''[[silhak]]'' ("practical learning") scholars began to emphasize the importance of looking outside the country for innovation and technology to help improve the agricultural systems. Crops traded by Europeans from the [[New World]] began to appear, acquired through trade with China, [[Japan]], [[Europe]], and the [[Philippines]]; these crops included [[maize]], [[sweet potato]]es, [[chili pepper]]s, [[tomato]]es, [[peanut]]s, and [[Squash (plant)|squash]]. Potatoes and sweet potatoes were particularly favored as they grew in soils and on terrains that were previously unused.{{Sfn|Pettid|2008|pp=18–19}}

Government further developed agriculture through technology and lower taxation. Complex [[irrigation system]]s built by government allowed peasant farmers to produce larger crop volumes and produce crops not only for sustenance but also as [[cash crop]]s. Reduced taxation of the peasantry also furthered the expanded commerce through increasing periodic markets, usually held every five days. One thousand such markets existed in the 19th century, and were communal centers for economic trade and entertainment.{{Sfn|Pettid|2008|p=18}}

The end of the Joseon period was marked by consistent encouragement to trade with the Western world, China and Japan. In the 1860s, trade agreements pushed by the Japanese government led the [[Joseon dynasty]] to open its trade ports with the west, and to numerous treaties with the United States, Britain, France, and other Western countries.{{Sfn|Pettid|2008|p=19}}

The opening of Korea to the Western world brought further exchange of culture and food. Western missionaries introduced new ingredients and dishes to Korea. Joseon elites were introduced to these new foods by way of foreigners who attended the royal court as advisers or physicians. This period also saw the introduction of various seasonings imported from Japan via western traders and alcoholic drinks from China.{{Sfn|Pettid|2008|p=163}}

===Colonial period to modern period===
{{Main|South Korean cuisine|North Korean cuisine}}
[[File:Korean.food-Budaejjigae-01.jpg|thumb|alt=A spicy stew in a pot|''[[Budae jjigae]]'', a spicy stew originated during the Korean War.]]
[[File:Korean chicken dish in Sydney, Australia.JPG|thumb|Korean chicken dish (Jjimdak) in Sydney, Australia]]
Japan occupied the [[Korean peninsula]] from 1910 to 1945. Many of its agricultural systems were taken over by the Japanese to support Japan's food supply. Land changes resulting from the [[Korea under Japanese rule|Japanese occupation]] included combining small farms into large-scale farms, which led to larger yields. Rice production increased during this period to support the [[Empire of Japan]]'s war efforts. Many Koreans, in turn, increased the production of other grains for their own consumption.{{Sfn|Pettid|2008|pp=19–20}}

Meals during the Japanese occupation were quite varied. Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons. For the lower classes, satiety, rather than quality, was most important. Those in even lower economic levels were likely to enjoy only a single bowl of white rice each year, while the remainder of the year's meals consisted of cheaper grains, such as [[millet]] and [[barley]].{{Sfn|Pettid|2008|pp=29, 163}} For the Korean middle and upper classes during the occupation, things were quite different. Western foods began emerging in the Korean diet, such as white bread and commercially produced staples such as precooked noodles. The Japanese occupational period ended after the defeat of Japan during [[World War II]].{{Sfn|Pettid|2008|p=20}}

The country remained in a state of turmoil through the [[Korean War]] (1950–1953) and the [[Cold War]], which separated the country into [[North Korea]] and [[South Korea]]. Both of these periods continued the limited food provisions for Koreans,{{Sfn|Pettid|2008|pp=19–20}} and the stew called ''[[budae jjigae]]'', which makes use of inexpensive meats such as sausage and [[Spam (food)|Spam]], originated during this period.

At this point, the history of North and South Korea sharply diverged. In the 1960s under President [[Park Chung Hee]], industrialization began to give South Korea the economic and cultural power it holds in the global economy today. Agriculture was increased through use of commercial fertilizers and modern farming equipment. In the 1970s, food shortages began to lessen. Consumption of instant and processed foods increased, as did the overall quality of foods. [[Livestock]] and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms.{{Sfn|Pettid|2008|pp=164–165}} The consumption of pork and beef increased vastly in the 1970s. Per-capita consumption of meat was 3.6&nbsp;kg in 1961 and 11&nbsp;kg by 1979. The result of this increased meat consumption brought about the rise of ''[[bulgogi]]'' restaurants, which gave the middle class of South Korea the ability to enjoy meat regularly. Meat eating continued to rise, reaching 40&nbsp;kg in 1997, with fish consumption at 49.5&nbsp;kg in 1998. Rice consumption continually decreased through these years, from 128&nbsp;kg consumed per person in 1985 to 106&nbsp;kg in 1995 and 83&nbsp;kg in 2003. The decrease in rice consumption has been accompanied by an increase in the consumption of bread and noodles.{{Sfn|Pettid|2008|p=166}} In 2009, the South Korean government launched a $77-million [[Culinary diplomacy#South Korea|culinary diplomacy]] program called "Korean Cuisine to the World" to promote its cuisine and subsequently pivoted into the markets in the United States and Muslim countries.<ref name=":1">{{Cite web |date=2015-07-02 |title=Eight Great Gastrodiplomacy Nations |url=https://uscpublicdiplomacy.org/story/eight-great-gastrodiplomacy-nations |website=USC Center on Public Diplomacy |access-date=6 June 2023 |archive-date=6 June 2023 |archive-url=https://web.archive.org/web/20230606051650/https://uscpublicdiplomacy.org/story/eight-great-gastrodiplomacy-nations |url-status=live }}</ref><ref>{{Cite book |last=Herningtyas |first=Ratih |title=Proceedings of the Third International Conference on Sustainable Innovation 2019 – Humanity, Education and Social Sciences (IcoSIHESS 2019) |chapter=Korean Gastro Diplomacy: Strategy to Enhance Country Promotion Toward Moslem Countries |date=2019 |chapter-url=https://www.atlantis-press.com/article/125919881 |language=en |publisher=Atlantis Press |doi=10.2991/icosihess-19.2019.42 |isbn=978-94-6252-813-0 |doi-access=free |access-date=6 June 2023 |archive-date=9 September 2023 |archive-url=https://web.archive.org/web/20230909140205/https://www.atlantis-press.com/proceedings/icosihess-19/125919881 |url-status=live }}</ref>