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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Détails bibliographiques
Auteur principal: Ryang, Sonia (Auteur)
Format: Électronique eBook
Langue:Inglés
Publié: Honolulu : University of Hawaiʻi Press, 2015.
Collection:Book collections on Project MUSE.
Sujets:
Food habits.
Cooking, Korean.
SOCIAL SCIENCE > Agriculture & Food.
COOKING > General.
Cuisine coreenne.
Habitudes alimentaires > États-Unis.
Food habits > United States.
United States.
Electronic books.
Accès en ligne:Texto completo
Description
Résumé: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.
Description matérielle:1 online resource (208 pages).
ISBN:9780824854911

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