Wikipedia:Reference desk/Archives/Miscellaneous/2023 March 1

= March 1 =

Korean side dishes (banchan)
Hi, I was wondering if anyone could lead me towards any academic (or really just anything that's not self-published and would be considered reliable to cite on here) books about Korean side dishes. I've done some googling, but I haven't been able to find anything useful so far. Freedom4U (talk) 22:26, 1 March 2023 (UTC)


 * Check out the list of references at the bottom of the banchan article. Several books are listed. 41.23.55.195 (talk) 07:05, 2 March 2023 (UTC)


 * I'm well aware of that...the reason I'm asking is because they're lacking. There's one book, Quick and Easy Korean Cooking for Everyone which I wouldn't say is a great source, a few references to Doosan Encyclopedia, and then a few journal articles which I've already read through. And then the rest of the references are anywhere from marginally reliable to about.com lol. Freedom4U (talk) 08:37, 2 March 2023 (UTC)
 * How about trying here? --Ouro (blah blah) 10:50, 2 March 2023 (UTC) Just noticed you already found them. Sorry. --Ouro (blah blah) 10:51, 2 March 2023 (UTC)
 * Some mentions here, here, here and here. Not really academic though. Alansplodge (talk) 16:11, 2 March 2023 (UTC)
 * Like this journal article cited in there is exactly the kind of thing I'm looking for, but it's still pretty small. I'm looking for something akin to what a culinary historian would write (or even better something a culinary historian has written). I've found this book/guide/dictionary from the Korea Foundation which is decent, though not exactly what I'm looking for. If it's on Korean food in general that's fine too (since banchan is half of what Korean food is) as long as its thorough and has some editorial standards. Freedom4U (talk) 17:06, 2 March 2023 (UTC)
 * I've found the Korean Journal of Food and Nutrition, have you seen it? --Ouro (blah blah) 04:21, 3 March 2023 (UTC)