It was not so long ago when Korean food was a minor blip on the radar of American “ethnic” food. In the rare occasions when attention was paid to Korean food, it was often negative, as the media harped on either the stink of kimchi or the inhumaneness of dogmeat. Today, Korean food, and especially the once-maligned kimchi, is all the rage. Consider, for instance, the ubiquity not only of bibimbop and kalbi but the Korean taco. In his presentation, Robert Ku Associate Professor at Binghamton University, will explore some of the factors that have made Korean food such a hot commodity while remembering that the single biggest consumer of Korean food in America have always been and continues to be Korean Americans.
Sponsored by AMST, Center for Comparative Study of Race and Ethnicity, Food Studies, IGST, and RAISINS
- Sponsored by:
- Center for Comparative Study of Race & Ethnicity; International & Global Studies; Food Studies