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Author: Sonia Ryang
Publisher: University of Hawaii Press
ISBN: 0824853431
Category : Social Science
Languages : en
Pages : 154
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Book Description
Can food be both national and global at the same time? What happens when a food with a national identity travels beyond the boundaries of a nation? What makes a food authentically national and yet American or broader global? With these questions in mind, Sonia Ryang explores the world of Korean food in four American locations, Iowa City, Baltimore, Los Angeles, and Hawaii (Kona and Honolulu). Ryang visits restaurants and grocery stores in each location and observes Korean food as it is prepared and served to customers. She analyzes the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food—four items to be specific—naengmyeon cold noodle soup; jeon pancakes; galbi barbecued beef; and bibimbap, rice with mixed vegetable. In her ethnographic journey, Ryang discovers how the chewy noodles from Pyongyang continue to retain their texture and yet are served differently in different locales. Jeon pancakes become completely decontextualized in the United States and metamorphosed into a portable and packable carry-out food. American consumers are unaware of the pancake's sacred origin. In Hawaii, Ryang finds that it is the Vietnamese restaurant that serves unexpectedly delicious galbi barbecued meat. Intertwined in the complex colonial and postcolonial contexts, Korean galbi and Japanese yakiniku can be found side by side on the streets of Honolulu frequented by both the locals and tourists. In writing Eating Korean in America: Gastronomic Ethnography of Authenticity, Sonia Ryang is as much an eater as a researcher. Her accounts of the cities and their distinctive take on Korean food are at once entertaining and insightful, yet deeply moving. Ryang challenges the reader to stop and think about the food we eat every day in close connection to colonial histories, ethnic displacements, and global capitalism.
Author: Cecilia Hae-Jin Lee
Publisher: Wiley
ISBN: 9780764540783
Category : Cooking
Languages : en
Pages : 0
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Book Description
Experience the savory secrets of the "other" Asian cuisine In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking. "Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English." --Sejung Kim, Media/PR Manager, Korean Cultural Center "Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often." --Barbara Hansen, and James Beard Award-winning author
Author: Graham Holliday
Publisher: HarperCollins
ISBN: 0062400789
Category : Travel
Languages : en
Pages : 231
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Book Description
An energetic, fast-paced trip through the rapidly changing world of Korean cuisine by the author of Eating Viet Nam. Journalist, world traveler, and avid eater Graham Holliday has sampled some of the most exotic and intriguing cuisines around the globe. On a pilgrimage throughout the whole of South Korea to unearth the real food eaten by locals, Holliday discovers a country of contradictions, a quickly developing society that hasn’t decided whether to shed or embrace its culinary roots. Devotees still make and consume classic Korean dishes in traditional settings even as the cuisine modernizes in unexpected ways and the phenomenon of Korean people televising themselves eating (mok-bang) spreads ever more widely. Amid a changing culture that’s simultaneously trying to preserve what’s best about traditional Korean food while opening itself to a panoply of global influences and balancing new and old, tradition and reinvention, the real and the artificial, Holliday seeks out the most delicious dishes in the most authentic settings—even if he has to prowl in back alleys to find them and convince reluctant restaurant owners that he can handle their unusual flavors. Holliday samples sundae (blood sausage); beef barbecue; bibimbap; Korean black goat; wheat noodles in bottomless, steaming bowls; and the ubiquitous kimchi, discovering the exquisite, the inventive, and, sometimes, the downright strange. Animated by Graham Holliday’s warm, engaging voice, Eating Korea is a vibrant tour through one of the world’s most fascinating cultures and cuisines.
Author: Sonia Ryang
Publisher: University of Hawaii Press
ISBN: 0824839358
Category : Social Science
Languages : en
Pages : 154
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Book Description
Can food be both national and global at the same time? What happens when a food with a national identity travels beyond the boundaries of a nation? What makes a food authentically national and yet American or broader global? With these questions in mind, Sonia Ryang explores the world of Korean food in four American locations, Iowa City, Baltimore, Los Angeles, and Hawaii (Kona and Honolulu). Ryang visits restaurants and grocery stores in each location and observes Korean food as it is prepared and served to customers. She analyzes the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food—four items to be specific—naengmyeon cold noodle soup; jeon pancakes; galbi barbecued beef; and bibimbap, rice with mixed vegetable. In her ethnographic journey, Ryang discovers how the chewy noodles from Pyongyang continue to retain their texture and yet are served differently in different locales. Jeon pancakes become completely decontextualized in the United States and metamorphosed into a portable and packable carry-out food. American consumers are unaware of the pancake's sacred origin. In Hawaii, Ryang finds that it is the Vietnamese restaurant that serves unexpectedly delicious galbi barbecued meat. Intertwined in the complex colonial and postcolonial contexts, Korean galbi and Japanese yakiniku can be found side by side on the streets of Honolulu frequented by both the locals and tourists. In writing Eating Korean in America: Gastronomic Ethnography of Authenticity, Sonia Ryang is as much an eater as a researcher. Her accounts of the cities and their distinctive take on Korean food are at once entertaining and insightful, yet deeply moving. Ryang challenges the reader to stop and think about the food we eat every day in close connection to colonial histories, ethnic displacements, and global capitalism.
Author: Sonia Ryang
Publisher: University of Hawaii Press
ISBN: 0824853431
Category : Social Science
Languages : en
Pages : 154
Get Book Here
Book Description
Can food be both national and global at the same time? What happens when a food with a national identity travels beyond the boundaries of a nation? What makes a food authentically national and yet American or broader global? With these questions in mind, Sonia Ryang explores the world of Korean food in four American locations, Iowa City, Baltimore, Los Angeles, and Hawaii (Kona and Honolulu). Ryang visits restaurants and grocery stores in each location and observes Korean food as it is prepared and served to customers. She analyzes the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food—four items to be specific—naengmyeon cold noodle soup; jeon pancakes; galbi barbecued beef; and bibimbap, rice with mixed vegetable. In her ethnographic journey, Ryang discovers how the chewy noodles from Pyongyang continue to retain their texture and yet are served differently in different locales. Jeon pancakes become completely decontextualized in the United States and metamorphosed into a portable and packable carry-out food. American consumers are unaware of the pancake's sacred origin. In Hawaii, Ryang finds that it is the Vietnamese restaurant that serves unexpectedly delicious galbi barbecued meat. Intertwined in the complex colonial and postcolonial contexts, Korean galbi and Japanese yakiniku can be found side by side on the streets of Honolulu frequented by both the locals and tourists. In writing Eating Korean in America: Gastronomic Ethnography of Authenticity, Sonia Ryang is as much an eater as a researcher. Her accounts of the cities and their distinctive take on Korean food are at once entertaining and insightful, yet deeply moving. Ryang challenges the reader to stop and think about the food we eat every day in close connection to colonial histories, ethnic displacements, and global capitalism.
Author: Deuki Hong
Publisher: Clarkson Potter
ISBN: 0804186146
Category : Cooking
Languages : en
Pages : 274
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Book Description
A New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes. This is not your average "journey to Asia" cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes. It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.
Author: Da-Hae West
Publisher: Mitchell Beazley
ISBN: 1784721093
Category : Cooking
Languages : en
Pages : 563
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Book Description
*** Discover the delights of modern Korean cuisine and enjoy the first cookbook from the founders of the increasingly popular Busan BBQ. There's a great buzz around Korean food right now, and it's no surprise given the delicious, addictive flavours of the cuisine. With more than 100 recipes, this book offers a thorough introduction, making Korean cooking easy for any cook. From Korean store-cupboard essentials and classics such as kimchi, japchae (stir-fried Royal noodles), bibimbap (Korean mixed rice) and mandu (dumplings), through to modern twists on Korean recipes including the irresistible Bulgogi Burger, sticky spare ribs and the ultimate Korean Fried Chicken, this book is packed with inventive, delicious recipes that will open your eyes to how great modern Korean food is.
Author: Frederick J. Simoons
Publisher: Univ of Wisconsin Press
ISBN: 9780299142544
Category : Cooking
Languages : en
Pages : 568
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Book Description
Examines the use and avoidance of flesh foods, including beef, pork, chicken, and eggs, camel, dog, horse, and fish, from antiquity to the present day. Simoons finds that the recurrent theme of maintaining ritual purity, good health, and well-being underlies diet habits. He emphasizes that only a full range of factors can explain eating patterns, and stresses the interplay of religious, moral, hygienic, ecological, and economic factors in the context of human culture. From publisher description.
Author: Kun-Young Park
Publisher: CRC Press
ISBN: 1498799663
Category : Medical
Languages : en
Pages : 585
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Book Description
Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales.
Author: Lori Yun
Publisher: Mayorline via PublishDrive
ISBN:
Category : Cooking
Languages : en
Pages : 182
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Book Description
Master Korean Cooking Learn how to create authentic Korean foods that’s colorful and inviting Korean cuisine is vast and delicious and becoming more popular by the day. This cookbook features a range of authentic Korean recipes that you’ll find irresistible. From kimchi to bibimbap (beef and vegetable rice bowl) to Jeyuk Bokkeum ( Pork Stir-Fry), sweet potato noodles (japchae), Seafood Pancake (Haemul Pajeon), and Squid Threads(Ojingeo-Silchae-Bokkeum), you’ll find them all in this book and more... There are 100 recipes for: soups and stews, kimchi and pickles, meat, poultry, seafood, beef, porridges, vegetable and salads, rice and noodles, snacks and street foods and then desserts. The recipes are fun, inviting and easy to make at home. Beginners and experienced cooks alike will gain a lot from the information and instructions contained inside. The recipes are easy to learn as well. It’s time to try your hands at these well-balanced meals and enjoy a taste of Korea!
Author: Pyong Gap Min
Publisher: Rutgers University Press
ISBN: 1978827164
Category : Social Science
Languages : en
Pages : 167
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Book Description
When the first wave of post-1965 Korean immigrants arrived in the New York-New Jersey area in the early 1970s, they were reliant on retail and service businesses in the minority neighborhoods where they were. This caused ongoing conflicts with customers in black neighborhoods of New York City, with white suppliers at Hunts Point Produce Market, and with city government agencies that regulated small business activities. In addition, because of the times, Korean immigrants had very little contact with their homeland. Korean immigrants in the area were highly segregated from both the mainstream New York society and South Korea. However, after the 1990 Immigration Act, Korean immigrants with professional and managerial backgrounds have found occupations in the mainstream economy. Korean community leaders also engaged in active political campaigns to get Korean candidates elected as city council members and higher levels of legislative positions in the area. The Korean community's integration into mainstream society also increasingly developed stronger transnational ties to their homeland and spurred the inclusion of "everyday Korean life" in the NY-NJ area. Transnational Cultural Flow from Home examines New York Korean immigrants’ collective efforts to preserve their cultural traditions and cultural practices and their efforts to transmit and promote them to New Yorkers by focusing on the Korean cultural elements such as language, foods, cultural festivals, and traditional and contemporary performing arts. This publication was supported by the 2022 Korean Studies Grant Program of the Academy of Korean Studies (AKS-2022-P-009).
