Eating Korean in America: Gastronomic Ethnography of Authenticity

(Part of the Food in Asia and the Pacific Series)

by Sonia Ryang

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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 in four American locations, Iowa City, Baltimore, Los Angeles, and Hawaii (Kona and Honolulu). Ryang visits restaurants and grocery stores in...

Format:Hardcover

Language:English

ISBN:0824839358

ISBN13:9780824839352

Release Date:March 2015

Publisher:University of Hawaii Press

Length:208 Pages

Weight:0.85 lbs.

Dimensions:0.7" x 6.0" x 9.1"

Related Subjects

Cooking Cooking Social Science Social Sciences

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Eating Korean in America: Gastronomic Ethnography of Authenticity

(Part of the Food in Asia and the Pacific Series)

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