Ang, Catharina Y.W., Liu, Keshun, and Huang, Yao-Wen. Asian Food: Science and Technology, CRC, April 1999. Examines culinary and scientific aspects of cooking across Asian culture including Korea, China, Japan, Indonesia, and more.
Ahn,Yung. A Handbook of Korea, Seoul, Korea, 2000. Created in Korea, this book serves as an insightful resource to Korean culture.
Barham, Peter. The Science of Cooking. Springer, June 2001. Focuses on the physics and food chemistry of everyday cooking. Good resource offering a new look at an area often taken for granted--cooking as Math and Science.
Koo, H. John, and Nahm, Andrew C. An Introduction to Korean Culture, Hollym Press, Korea, 1997. Examines Korean history/culture through an introductory lens.
Marden, Patricia C., Barchers, Suzanne I. Cooking Up World History: Multicultural Recipes and Resources. Greenwood Publishing, Westport, CT, February 1994. Provides some easy-to-make recipes and historical aspects of cultures from throughout the world.
Chung, Soon Young. Korean Cooking Made Easy: Simple Meals in Minutes. Periplus Books, Hong Kong, 2007. An extremely using Korean cooking resource!
Petrello, Valerie. A Kid's Culture Guide to Asian-American History: More Than 70 Activities. Chicago Review Press, May 2007. Accentuates diversity within Asian culture. Provides brief background info, craft and/or cooking activities indigenous to China, Japan, Korea, the Philippines, India, and other Southeast Asian countries.