Eating Korean in America: Gastronomic Ethnography of Authenticity
Sonia Ryang
Abstract
Based on multi-sited ethnographic fieldwork, Sonia Ryang writes Eating Korean: Gastronomic Ethnography of Authenticity as much as an eater as a researcher. Her encounters with key Korean food items including cold noodle soup, pancakes, barbecued beef, and bibimbap, rice with mixed vegetables, in four different locations of Los Angeles, Baltimore, Hawaii (Kona and Honolulu), and Iowa City are at once entertaining, insightful, yet deeply moving, while asking the reader to stop and think about food we eat every day in close connection to colonial histories, ethnic displacements, and global capita ... More
Keywords: Korea, Food, Diaspora, Authenticity, Capitalism, United States
Bibliographic Information
| Print publication date: 2015 | Print ISBN-13: 9780824839352 |
| Published to Hawaii Scholarship Online: November 2016 | DOI:10.21313/hawaii/9780824839352.001.0001 |
