Introduction

The historical background of Korean food life is addressed to elucidate the path to modern and contemporary foodways of Koreans. The significance of pottery usage in Korean food preparation from the early Neolithic era before agriculture began is discussed in relation to the watershed that divided the Western roasting culture from the Eastern boiling culture. Boiling culture initiated the plant-based food habits and fermented food usage by Korean people. The origin of short grain rice and soybeans, the staple foods of Koreans, is discussed in relation to recent archeological and linguistic/genetics study findings. The historical flow of Korean food culture is reviewed, from the prehistoric to historic times.