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.
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