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Sonia Ryang's "Eating Korean in America" explores the intersection of national and global food identities through Korean cuisine in Iowa City, Baltimore, Los Angeles, and Hawaii. She examines how traditional dishes like naengmyeon and galbi evolve in American contexts, revealing insights about authenticity, colonial histories, and cultural displacement.
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Eating Korean in America, Sonia Ryang
- Language
- Released
- 2015
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- (Hardcover)
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