Download the fantastic book titled Eating Korean in America written by Sonia Ryang, available in its entirety in both PDF and EPUB formats for online reading. This page includes a concise summary, a preview of the book cover, and detailed information about "Eating Korean in America", which was released on 31 July 2016. We suggest perusing the summary before initiating your download. This book is a top selection for enthusiasts of the Social Science genre.
Summary of Eating Korean in America by Sonia Ryang PDF
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 in four American locations, Iowa City, Baltimore, Los Angeles, and Hawaii (Kona and Honolulu). Ryang visits restaurants and grocery stores in each location and observes Korean food as it is prepared and served to customers. She analyzes the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food—four items to be specific—naengmyeon cold noodle soup; jeon pancakes; galbi barbecued beef; and bibimbap, rice with mixed vegetable. In her ethnographic journey, Ryang discovers how the chewy noodles from Pyongyang continue to retain their texture and yet are served differently in different locales. Jeon pancakes become completely decontextualized in the United States and metamorphosed into a portable and packable carry-out food. American consumers are unaware of the pancake's sacred origin. In Hawaii, Ryang finds that it is the Vietnamese restaurant that serves unexpectedly delicious galbi barbecued meat. Intertwined in the complex colonial and postcolonial contexts, Korean galbi and Japanese yakiniku can be found side by side on the streets of Honolulu frequented by both the locals and tourists. In writing Eating Korean in America: Gastronomic Ethnography of Authenticity, Sonia Ryang is as much an eater as a researcher. Her accounts of the cities and their distinctive take on Korean food are at once entertaining and insightful, yet deeply moving. Ryang challenges the reader to stop and think about the food we eat every day in close connection to colonial histories, ethnic displacements, and global capitalism.
Detail About Eating Korean in America PDF
- Author : Sonia Ryang
- Publisher : University of Hawaii Press
- Genre : Social Science
- Total Pages : 154 pages
- ISBN : 0824853431
- Release Date : 31 July 2016
- PDF File Size : 51,7 Mb
- Language : English
- Rating : 4/5 from 21 reviews
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