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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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Two Colonizations and Three Migrations

Two Colonizations and Three Migrations

Grilling Galbi

Chapter:
(p.56) 3 Two Colonizations and Three Migrations
Source:
Eating Korean in America
Author(s):

Sonia Ryang

Publisher:
University of Hawai'i Press
DOI:10.21313/hawaii/9780824839352.003.0004

Based on two fieldwork data collection in Hawaii, divided into Kona and Honolulu, the author follows the footsteps of Korean barbecued beef or galbi. In the process, the author makes a long detour to colonial origin of Korean food in Japan, reflecting on discriminatory practices conferred upon other people’s meat consumption patterns. The visibility as well as invisibility of Korean food on Hawaii’s different locations are captured against the backdrop of global capitalism.

Keywords:   Meat, Beef, Galbi, Kona, Honolulu, Hawaii

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