"Tasting History" by Max Miller, the East Ïã¸ÛÁùºÍ¿ª½±ÀúÊ·¼Ç¼ Parish Library's One Book One Community selection for 2024, has surely been as much fun as a community read could be.Â
Just because the One Book One Community festivities wind down at the end of this month, that doesn't mean the enjoyment has to end.
Miller got his start cooking historical recipes during the early days of the COVID pandemic during lockdown. The book, while technically a cookbook, covers 4,000 years of historical recipes and offers fascinating glimpses into each recipe's history. The book includes recipes from a variety of cultures around the world, including one from Korea.
Join us for another flavorful episode of the East Ïã¸ÛÁùºÍ¿ª½±ÀúÊ·¼Ç¼ Parish Library's (EBRPL) One Book One Community series, featuring Max Miller's "Tasting History." This time, we travel to 17th century Korea to recreate 'Gajeyuk,' a historic pork dish from the Joseon Dynasty.
Historical Recipe: Delve into the origins of 'Gajeyuk,' crafted from a recipe penned by one of the first known female cookbook authors in Asia, Jang Gye-hyang. Experience a piece of Korean culinary heritage that has lasted through the centuries.
Making Gajeyuk: Follow along as we tackle this simple yet sublime modern take on a traditional Korean pork dish. Despite its straightforward preparation, the results are impressively delicious.
Community Through Cuisine: Learn how historical recipes like 'Gajeyuk' can bring people together, fostering community ties and cultural appreciation, aligning perfectly with the EBRPL's One Book One Community initiative.
Explore culinary history with us and discover why 'Gajeyuk' remains a beloved classic!
It's a recipe called gajeyuk, which is a simple marinated and fried pork tenderloin. Do not let the recipe's simplicity allow you to think the dish may not be something special. On a scale of easy and delicious, this dish knocks it out of the park.Â
The recipe dates back to 1670 from the first Asian cookbook known to have been written by a woman. It requires marinating the sliced pork for about 30 minutes, then dredging it in whole wheat flour and frying it. You also fry up sliced garlic and ginger to go with the pork.
Fact: I don't fry much these days, but I was glad I followed the recipe on this one! It was much tastier than I would have ever expected.Â
Amy King, of Liberty, Missouri, and Jan Risher try gajeyuk, a Korean dish from 1670, featured in Max Miller's "Tasting History," East Ïã¸ÛÁùºÍ¿ª½±ÀúÊ·¼Ç¼ Parish's One Book One Community selection for 2024.Â
Going along the "Tasting History" adventure with readers and cooks across the Ïã¸ÛÁùºÍ¿ª½±ÀúÊ·¼Ç¼ area has been so much fun. It's made me consider and wonder about the history of other recipes.Â
The EBRPL has more than 200 copies of Miller's book "Tasting History" and an unlimited number of digital copies for readers to enjoy.Â
