Eating Korean in America: Gastronomic Ethnography of Authenticity

From the publisher’s website: 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 […]

Eating Korea: Reports on a Culinary Renaissance

From the publisher’s website: An energetic, fast-paced trip through the rapidly changing world of Korean cuisine by the author of Eating Viet Nam Journalist, world traveler, and avid eater Graham Holliday has sampled some of the most exotic and intriguing cuisines in countries around the globe. However, none has intrigued him more or stayed with […]

Eating Mud Crabs in Kandahar: Stories of Food during Wartime by the World’s Leading Correspondents

From the publisher’s website: These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous conflict zones around the world during the past twenty years. A profile of the former chef to Kim Jong Il of North Korea describes […]

Communicating Food in Korea

From the publisher’s website: An in-depth investigation of the complex relationships among food, culture, and society, Communicating Food in Korea features contributors from a variety of disciplines, including economics, political science, communication studies, nutrition research, tourism research, and more. Each chapter presents a unique interpretation of food’s economic, political, and sociocultural relevance. Situated in Korea’s shifting historical […]

Korean Food Television and the Korean Nation

From the publisher’s website: This book examines the historical development of Korean food TV and its articulation of Koreanness in the era of globalization. Jaehyeon Jeong defines the evolution of Korean food TV as an outcome of the conjuncture between the television industry’s structural changes, the shift in food’s landscape and cultural legitimacy, and various […]

The Chemistry of Korean Foods and Beverages

From the publisher’s website: As people embrace new traditional cuisines, curiosity about the chemical composition follows. Korean foods and beverages have been inspired by Korea’s unique location and climate. Some Koreans believe food is medicine, and this belief promotes the use of balanced and nutritional ingredients. The most distinctive feature of Korean food is the […]

Our Korean Kitchen

From the publisher’s website: OUR KOREAN KITCHEN is a celebration of the food, culture and flavours of Korea, a cuisine that is fast becoming the biggest trend in the culinary world. Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore […]

K Food: Our home cooking and street food

From the publisher of the Australian edition: There’s a great buzz around Korean food right now, and it’s no surprise given the robust, addictive flavours of the cuisine. With more than 100 recipes, this book offers a great introduction, making Korean cooking easy for any cook. From Korean store-cupboard essentials and classics such as kimchi, […]

Consuming Korean Tradition in Early and Late Modernity: Commodification, Tourism, and Performance

From the publisher’s website: Contributors to this volume explore the irony of modern things made in the image of a traditional “us.” They describe the multifaceted ways “tradition” is produced and consumed within the frame of contemporary Korean life and how these processes are enabled by different apparatuses of modernity that Koreans first encountered in […]

The Korean Popular Culture Reader

From the publisher’s website: Over the past decade, Korean popular culture has become a global phenomenon. The “Korean Wave” of music, film, television, sports, and cuisine generates significant revenues and cultural pride in South Korea. The Korean Popular Culture Reader provides a timely and essential foundation for the study of “K-pop,” relating the contemporary cultural landscape to […]

Soju: A Global History

From the publisher’s website: Hyunhee Park offers the first global historical study of soju, the distinctive distilled drink of Korea. Searching for soju’s origins, Park leads us into the vast, complex world of premodern Eurasia. She demonstrates how the Mongol conquests of the thirteenth and fourteenth centuries wove together hemispheric flows of trade, empire, scientific […]

Korean Tea Classics by Hanjae Yi Mok and the Venerable Cho-ui

Publisher description: Three ancient texts expressing the essence of the Korean Way of Tea are here translated into English for the first time. The oldest, ChaBu (Rhapsody to Tea), by Hanjae Yi Mok (1471-1498), is a sophisticated and delicate celebration of tea. The author was a scholar of considerable attainments who died far too early. […]

The Korean Way of Tea

Publisher description: Tea drinking is now a global pastime and a delectable variety of teas are much sought after by connoisseurs worldwide. In this meditative volume to understanding, appreciating and serving Korean tea, authors Brother Anthony of Taizé and Hong Kyeong-hee share their intimate knowledge of a cultural practice and art form, that at its […]

Cuisine, Colonialism and Cold War: Food in Twentieth-Century Korea

Publisher description: One peninsula, two uniquely contrasting sovereign states; Korea’s role in modern world history has been disproportionately large relative to the size of its territory and population. In the twentieth century it experienced colonial rule and military occupations, played a significant role in the Cold War and underwent the split into North and South […]

Korean Cuisine: An Illustrated History

Publisher description: The spicy tang of kimchi, the richness of Korean barbecue, the hearty flavours of bibimbap: Korean cuisine is savoured the world over for its diversity of ingredients and flavours. Michael J. Pettid offers here an illustrated historical account of Korean food and its intricate relationship with the nation’s culture. Over the last twelve centuries, Korean […]