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
Main Author: Ryang, Sonia (Author)
Format: Electronic eBook
Language:Inglés
Published: Honolulu : University of Hawaiʻi Press, 2015.
Series:Book collections on Project MUSE.
Subjects:
Food habits.
Cooking, Korean.
SOCIAL SCIENCE > Agriculture & Food.
COOKING > General.
Cuisine coreenne.
Habitudes alimentaires > États-Unis.
Food habits > United States.
United States.
Electronic books.
Online Access:Texto completo
Description
Summary: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.
Physical Description:1 online resource (208 pages).
ISBN:9780824854911

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