Food in the Making of Modern Korea

Emeritus Professor Cherl-Ho Lee has been teaching food engineering and food preservation at Korea University since 1979. He graduated from Korea University, Department of Agricultural Chemistry, and served in the Korean Army as an ROTC artillery officer (1967–1969). He received his Ph.D. at the Royal Veterinary and Agricultural University of Denmark (1975) and was postdoctoral research associate at MIT, Cambridge, USA (1975–1979). He was Project Coordinator of the Fish Fermentation Technology Network of United Nations University (1985–1987) and Project Director of Industrialization of Lactic Acid Fermentation Technology of Cereals and Its Dissemination to the Developing Countries for UNIDO (1987–1992), and has conducted the International Course for Food Fermentation Technology at Korea University (1991–1992). He has published over 250 research papers and 30 books in food science and technology and food security.

• Chapter 1 Introduction.- Chapter 2 Food Situation in the Social Changes of the Late Period of Joseon.- Chapter 3 Japanese Extortion and the Korean Food and Nutritional Status during Japanese Occupation in Korea.- Chapter 4 The establishment of the Korean government and the food situation during the Korean War.