Eating Korean in America : : Gastronomic Ethnography of Authenticity / / Sonia Ryang; ed. by Robert Ji-Song Ku, Christine R. Yano.
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...
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| Superior document: | Title is part of eBook package: De Gruyter Asian Studies Contemporary Collection eBook Package |
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| Place / Publishing House: | Honolulu : : University of Hawaii Press, , [2015] ©2015 |
| Year of Publication: | 2015 |
| Language: | English |
| Series: | Food in Asia and the Pacific
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| Online Access: | |
| Physical Description: | 1 online resource (208 p.) :; 12 color illustrations |
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Table of Contents:
- Frontmatter
- Contents
- Acknowledgments
- Introduction
- 1. A Global Slurp
- 2. Food for the Ancestors
- 3. Two Colonizations and Three Migrations
- 4. A Taste of Diversity
- Conclusion
- References
- Index
- About the Author