Taekwondo & World Martial Arts

From ancient survival to modern self-mastery, this book reveals how martial arts evolved across cultures-and how Taekwondo, in the hands of a 70-year master, points the way to its future.
Before the formation of the state, fighting was a means of survival, but after the formation of the state, it was developed as a way to strengthen military power. The development of various weapons dampened the momentum of fighting as a means of combat, but today it has evolved into a variety of martial arts and has become a place for hobbies, health promotion, self-defense, and character education.
There are many traditional martial arts around the world, each reflecting its own culture and history. Every martial art has been shaped and developed into its current form by encountering martial arts from neighboring countries. Even today, martial arts are constantly evolving as they interact with each other through international sporting events. This book shows how certain martial arts have become what they are today and how the people who practice them are working to keep their traditions alive.
The Taekwondo section, written by an author who has practiced the art for nearly 70 years, covers the history, philosophy, techniques, and training methods of Taekwondo, as well as the differences between Taekwondo as a mudo (martial art) and Taekwondo as a sport, which you won't find in other books on Taekwondo.
By understanding other martial arts, we learn about ourselves-how far we've come and where we are now. Most importantly, it can be a guide to where we want to go in the future. By learning the past and present of martial arts introduced in this book, we will be able to develop Taekwondo and other martial arts in a better direction and present a new vision for the future.

Yoon Okhee
Researcher of Korean Cuisine, Master Craftsman Cook and Doctor of Science
Yoon Ok-hee majored in food and nutrition and went on to lecture at the university level. She lived in Japan for 4 years where she became interested in food from different parts of the world. Returning to Korea, she learned Korean traditional cuisine from Professor Kang In-hee, a master of Joseon period cuisine, and grew her knowledge and passion for Korean cuisine after studying, a Korean traditional medical book, . In addition to more than 20 years of operating her own cooking academy and lecturing at universities, Yoon has expanded her expertise through the Korean family restaurant Sannae Deulnae, the Korea Food and Culture Institute, and the Cheong Wa Dae Sarangchae Korean Food Experience Center. She now hopes to share the true taste and value of Korean cuisine to her daughter and all those who are interested in Korean cuisine.

Preface 6
Boxing 9 Wrestling 27 Savate 47 Capoeira 71 Muay Thai 95 Pentjak-silat 113 Escrima (Arnis) 131 Wushu 149 Karate 175 Judo 205 Sumo 231 Ssireum 249 Taekwondo (Special Thesis) 267