Eating Korean in America : gastronomic ethnography of authenticity /

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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...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Ryang, Sonia (Author)
Format: Electronic eBook
Language:Inglés
Published: Honolulu : University of Hawaiʻi Press, 2015.
Series:Food in Asia and the Pacific.
Subjects:
Food habits > United States.
Cooking, Korean.
Habitudes alimentaires > États-Unis.
Cuisine coréenne.
COOKING > General.
SOCIAL SCIENCE > Agriculture & Food.
Cooking, Korean
Food habits
United States
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