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Eating Korean in AmericaGastronomic Ethnography of Authenticity$
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Sonia Ryang

Print publication date: 2015

Print ISBN-13: 9780824839352

Published to Hawaii Scholarship Online: November 2016

DOI: 10.21313/hawaii/9780824839352.001.0001

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Introduction

Introduction

Chapter:
(p.1) Introduction
Source:
Eating Korean in America
Author(s):

Sonia Ryang

Publisher:
University of Hawai'i Press
DOI:10.21313/hawaii/9780824839352.003.0001

Opening with a question whether authentic national food exists or not, the Introduction invites the reader into the world of inquiry into Korean food in the United States. A brief history of food in the United States and Korea is presented, along with chapter by chapter settings of four different food items (chilled noodle soup, pancakes, barbecued beef, and rice mixed with vegetables) studied on four different locations (Los Angeles, Baltimore, Hawaii, and Iowa City).

Keywords:   Authenticity, Ethnography, Gastronomy, Korea, United States

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