Description
Ryang explores the world of Korean food in four American locations, visiting restaurants and grocery stores and observing Korean food as it is prepared and served. 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.
The 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.
Book Information
ISBN 9780824853433
Author Sonia Ryang
Format Paperback
Page Count 160
Imprint University of Hawai'i Press
Publisher University of Hawai'i Press
Weight(grams) 255g
The 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.
Book Information
ISBN 9780824853433
Author Sonia Ryang
Format Paperback
Page Count 160
Imprint University of Hawai'i Press
Publisher University of Hawai'i Press
Weight(grams) 255g
