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Eating Korean in America – Gastronomic Ethnography of Authenticity - Hawaii Scholarship Online
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Eating Korean in America: Gastronomic Ethnography of Authenticity

Sonia Ryang


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


Affiliations are at time of print publication.

Sonia Ryang, author
Rice University

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