About the Cover
On the Cover: Members of ethnic groups tend to retain many dietary practices after immigration. See the paper by Yang et al. (pp. 115-122). Kimchi, a highly seasoned vegetable mix, usually with some form of cabbage, and the national dish of Korea, is fermented in large urns and buried underground during the winter months. The top picture by Michael Macintyre shows urns used to store the kimchi at Haeinsa Temple Monastery in South Kyongsang Province, Korea. But kimchi can contain many vegetables, meats, fish and shellfish in a great variety of combinations. The bottom picture by Andrew Sole shows some of the variety in kimchies and packaging presented for sale at a kimchi stand in Sokcho, Kangwon Province. Both images are reproduced with the permission of the Hutchison Picture Museum, Shoreham-by-Sea, West Sussex, England.
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Copyright © 2005 by the American College of Nutrition.
