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
Table des matières:
  • A global slurp: naengmyeon noodles
  • Food for the ancestors: jeon pancakes
  • Two colonizations and three migrations: grilling galbi
  • A taste of diversity: the bibimbap rice bowl.

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