Let me tell you a story. An old story, a really old story. Do you know how to play go? You do? First kyu, a player of the first rank? Really? Have you ever competed in a professional qualifying tournament? No? Then you are not, I repeat NOT first kyu! I know, I know. Nowadays all kinds of bad players call themselves first kyu. This story is, however, not about those fake first kyus. It's a story of the real first kyus. There is a guy who runs a smoke shop near Niagara Falls. His name is Shin. On rainy days he keeps staring at the falls and mumbles something like this: "I'm sure they must all be playing for bangneki stakes happily somewhere..." Can you even guess what he is talking about? If not, just hold on and listen to what I'm going to tell you. Only about a handful of people know this story. So listen up." Thus begins a compelling, insightful, and haunting tale of love, sacrifice, the search for excellence, and Go- the world's oldest game. About The AuthorBorn in Seoul, Korea in 1950, Sung-Hwa Hong graduated from the famed Kyunggi High School, and after serving in the Korean army for three years, immigrated to Vancouver in 1974. He then, in 1981, graduated from the Faculty of Dentistry at the University of British Columbia. Winning the Canadian Go Championship twice, he participated in the World Amateur Go Championship in Japan as the Canadian representative in 1989 and 1995. Married with two children, he practiced family dentistry in Vancouver until his death in 2001. Shortly before he passed away, Dr. Hong made a few small changes to the text for the second printing.

    Kpop Why? contains various unknown stories about k-pop stars. The author, who has been working as a k-pop journalist since 2010 gives you answers to various questions about k-pop idols such as “Why did they disband their team?”, “Why did they deny their romantic relationship?” and “Why are they so popular?”.

    Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion. Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.Seoul Food Korean Cooking includes: 135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to Korea Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae) An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tips Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef

    It’s written and laid out to be accessible, current, and comprehensive, useful for the amateur and the professional alike. With full-color photos of dishes and ingredients that takes the guesswork out of shopping for ingredients and cooking this exciting cuisine, you'll soon see what's made Maangchi the modern go-to authority on Korean cooking.

    Department of Agriculture. King traveled to Asia in the early 1900s to learn how farmers in China, Korea, and Japan were able to achieve successful harvests century after century without exhausting the soil — one of their most valuable natural resources. This book is the result of his extraordinary mission.A fascinating study of waste-free methods of cultivation, this work reveals the secrets of ancient farming methods and, at the same time, chronicles the travels and observations of a remarkable man. A well-trained observer who studied the actual conditions of life among agricultural peoples, King provides intriguing glimpses of Japan, China, Manchuria, and Korea; customs of the common people; the utilization of waste; methods of irrigation, reforestation, and land reclamation; the cultivation of rice, silk, and tea; and related topics.Enhanced with more than 240 illustrations (most of them photographs), this book represents an invaluable resource for organic gardeners, farmer, and conservationists. It remains "one of the richest sources of information about peasant agriculture [and] one of the pioneer books on organic farming." — The LastWhole Earth Catalog.

    His objective: to conquer Korea, then China, and then the whole of Asia. The resulting seven years of fighting, known in Korea as imjin waeran, the “Imjin invasion,” after the year of the water dragon in which it began, dwarfed contemporary conflicts in Europe and was one of the most devastating wars to grip East Asia in the past thousand years.The Imjin War is the most comprehensive account ever published in English of this cataclysmic event, so little known in the West. It begins with the political and cultural background of Korea, Japan and China, explores the diplomatic impasse that led to the war, describes every major incident and battle from 1592 to 1598 and introduces a fascinating cast of characters along the way. There is Hideyoshi, hosting garden parties as his armies march toward Beijing; Korean admiral Yi Sun-sin, emerging from a prison cell to take on the Japanese navy with just thirteen ships; Chinese commander Zhao Chengxun, suffering defeat after promising to “scatter the Japanese to the four winds”; the courtesan Chu Non-gae, luring a samurai into her arms and then jumping into the Nam River with him locked in her embrace.One nation fighting to expand, another to survive. Shockwaves extending across China and beyond. The Imjin War is an epic tale of grand perspective and intimate detail of an upheaval that would shape East Asia for centuries to come.

    There are no better authors than Da-Hae and Gareth West to introduce this flavorsome cuisine - Da-Hae uses her Korean background to explain the details of traditional recipes, and Gareth shows how Korean and Western flavors can be fused together to create really delicious combinations. From a run-down on the basics of Korean cooking, including now readily available sauces, pastes and other ingredients, through chapters on kimchi and the etiquette of the famous Korean BBQ, to recipes for everything from the irresistible Bulgogi Burger and spicy, sticky spare ribs to Panjeon (seafood pancakes) and corn on the cob with kimchi butter, this book is packed with inventive, delicious recipes that will open your eyes to the delights of modern Korean food.

    With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more—Asian Pickles is your passport to explore this region’s preserving possibilities.

    Get a panoramic view of Kyoto at Ginkaku-ji, catch a glimpse of geishas in the Gion district, or see Arashiyama's infinite stalks of bamboo; all with your trusted travel companion. Get to the heart of Kyoto and begin your journey now! Inside Lonely Planet Kyoto Travel Guide: Full-colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer and more rewarding travel experience - including culture, history, performing arts, crafts, architecture, gardens, politics, and tea Free, convenient pull-out Kyoto map (included in print version), plus over 28 neighbourhood maps Covers Arashiyama, Sagano, the Kitayama Area, Northern Higashiyama, Southern Higashiyama, Northwest Kyoto, Downtown Kyoto, Central Kyoto, Kurama, Kibune, Ohara, Takao, the Gion district, Kyoto Station Area, and more eBook Features: (Best viewed on tablet devices and smartphones) Downloadable PDF and offline maps prevent roaming and data charges Effortlessly navigate and jump between maps and reviews Add notes to personalise your guidebook experience Seamlessly flip between pages Bookmarks and speedy search capabilities get you to key pages in a flash Embedded links to recommendations' websites Zoom-in maps and images Inbuilt dictionary for quick referencing The Perfect Choice: Lonely Planet Kyoto, our most comprehensive guide to Kyoto, is perfect for both exploring top sights and taking roads less travelled. Looking for more extensive coverage? Check out Lonely Planet's Japan guide for a comprehensive look at all the country has to offer, or Lonely Planet's Discover Japan, a photo-rich guide to the country's most popular attractions. Authors: Written and researched by Lonely Planet. About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travellers to get off beaten paths to understand more of the culture of the places in which they find themselves.

    An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

    Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore the secrets of authentic Korean food. Covering an extensive range of over 100 dishes, from Korean staples such as bibimbap and kimchi to stir-fried spicy squid, sesame & soy-marinated beef and pecan & cinnamon-stuffed pancakes, catering for beginners as well as those with a little more experience of cooking K-Food.Critically acclaimed chef and food writer Jordan and his Korean wife Rejina, provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean culture, dining etiquette, key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine. There is also an easy to navigate Korean ingredients glossary, as well as menu ideas and information on the Korean meal. Chapters include: Rice and savoury porridgeVegetables, pickles & sidesSoups & stewsPancakes, fritters and tofuNoodlesMeatFishDesserts

    What he saw inspired him to return and work in Korea. Tudor served as The Economist magazine's Korea correspondent for three years and writes regular columns for the national daily Joongang Ilbo newspaper. Along the way, he has developed a great love and admiration for Korean culture and the Korean people.A Geek in Korea reinvents the culture guide for the Internet age. Packed with articles and photographs, it covers all the touchstones of Korean culture—from Buddhism and Confucianism to chapters on the traditional arts and disciplines like Taekwondo. There are chapters on cultural code words and norms; personal relationships; business and technology; and symbols and practices that are peculiarly Korean. A number of chapters are devoted to Korean pop culture, with attention to the stars, idols, and urban subcultures associated with them. For visitors to Korea, the author includes a mini-guide to his favorite neighborhoods in Seoul and other places of outstanding interest.Spotlighting the originality and creativity of the Koreans, debunking myths about them, and answering nagging questions like why they're so obsessed with education and success—Tudor has created the perfect book for the growing ranks of Koreaphiles in this inspired, insightful, and highly informative guide.

    As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judy’s bold and exciting recipes are go-tos for making it at home.

    He puts the children in the care of a young stepmother, fresh from a brothel, who looks after them during the week while he works at a remote building site. But the stepmother is soon driven away by the father's violent possessiveness. Depressed, the father no longer returns for his weekend visits, and the children are left to fend for themselves. U-mi attempts to care for U-il, with help from neighbours, but her despair leads her to mimic her father's behaviour, abusing the one person closest to her ...A beautifully written, deeply affecting story of a shattered childhood.Translated by Jenny Wang Medina.Oh Jung-Hee was born in Seoul in 1947. In the 1970s, when modernisation was in full force in Korea, she began her career as a writer and is now an uncontested master of this genre of brief, dense prose, the quintessence of Korean literature.

    An exceptionally accessible book+audio (CD) course for beginning-level learners of Korean, helping them gain practical communication skills.