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商品詳細
Eating Korean in America: Gastronomic Ethnography of Authenticity.
・ISBN 978-0-8248-5343-3 paper US$ 25.00
￥5,857.- (税込) ※（※）価格はご注文時の参考価格となります。
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お気に入り
★★★
| 著者・編者 | Ryang, Sonia, |
|---|---|
| シリーズ | (Food in Asia and Pacific) |
| 出版社 | (University of Hawai'i Press, US) |
| 出版年月 | 2016 |
| ページ数 | 160 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-6857＞ |
解説
Ryang explores the world of Korean food in four American locations, visiting restaurants and grocery stores and observing Korean food as it is prepared and served. 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.
The 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.
The 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.