Andong Tour
Introduction to Andong
Andong is the home of Confucianism in Korea. During the Joseon Dynasty, Andong attracted scores of Confucian scholars becoming a pioneeringConfucian thought. This city also contained the highest number of private schools from the Joseon Dynasty as well as Confucian schools. To this day, Andong still has around 26 private schools fro
Kimchi is a staple of Korean life and many people include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes.
................. Sikhye is a traditional Korean beverage made with barley malt powder (yeotkiereum: 엿기름), and rice. The taste is sweet and cold, with its own particular subtle flavor coming from barley malt.
Rice and Claypool, 1981). Species of anaerobic bacteria (those that don’t use oxygen) then reduce carbon dioxide and produce methane through anaerobic respiration (Rice and Claypool, 1981). When a coal’s temperature underground reaches about 122 degrees Fahrenheit, and after a sufficient amount of time, most of the biogenic methane has been generated. Also at this time nearly two thirds of th
The reason that we concluded like that was because Korea is following Japan is the trend in living, which is the biggest factor in the food industry. Living, here, means the lifestyle, as in the number of family members. Tokyo's 1 member family ration has been increasing gradually since 1985, and in 2010, it is almost 50% while Seoul's ratio is not that high like Tokyo, the increase rate is more