Part 2/9:
The foundation of today’s hwajeon lies in the ancient Korean cookbook Eumsikidimibang, credited as one of the first Asian cookbooks authored by a woman. Remarkably, it was one of the first to be written in Hangeul, moving away from the traditional Chinese scripts predominantly in use during that period. This cookbook is a treasure trove of history, connecting readers with the culinary practices of the time and illustrating the intersection of food, culture, and identity.