Eating Korea : : Reports on a Culinary Renaissance

Locations
Call Number: 641.3 Ho
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.3 Ho	4-week checkout	On Shelf

"An Anthony Bourdain book."
The chance to begin again -- This is special -- Do Koreans dream of electric kimchi? -- Neo-Korea -- Seolleongtang -- 1.5 dak galbi -- Buckwheat pilgrimage -- The whole head of a cow -- It's our time now -- Low-rise leftover -- Slow Korea -- The big Kim -- In the hamlet of Yucheon-ri -- Set the controls for the heart of the sun -- Only K-pop sounds happy -- I don't know -- With you for life -- We're the last generation -- The afterlife -- It's all in the water -- A wormhole in Myeongdong -- We're not aliens -- Like Mom's food -- The Pyongyang connection -- An alleyway in Seoul -- Long deserted, the dreams.
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 him longer than Korea's. On a pilgrimage to Korea to unearth the real food eaten by locals, Holliday discovers a country of contradictions, a quickly developing modern society that hasn't decided whether to shed or embrace its culinary roots. Devotees still make and consume traditional dishes in tiny holes-in-the-wall even as the phenomenon of Korean people televising themselves eating (mukbang) spreads ever more widely. Amid a changing culture that's simultaneously trying to preserve what's best about traditional Korean food while opening itself to a panoply of global influences, that's balancing new and old, tradition and reinvention, the real and the artificial, Holliday seeks out the most delicious dishes in the most authentic settings-even if he has to prowl in back alleys to find them and convince reluctant restaurant owners that he can handle their unusual flavors. Holliday samples soondae (or blood sausage); beef barbeque; bibimbap; Korean black goat; wheat noodles in bottomless, steaming bowls; and the ubiquitous kimchi, discovering the exquisite, the inventive and, sometimes, the downright strange. Animated by Graham Holliday's warm, engaging voice, Eating Korea is a vibrant tour through one the world's most fascinating cultures and cuisines.

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Not really helpful submitted by Marian on June 25, 2019, 9:53am "Eating Korea" has descriptions of this sort (from page 292): "Soju .... It's evil that way, but at least when you drink it in this manner, it quietly mutters to itself in a small echoey padded room and doesn't come at you in its more customary banjo-playing, chainsaw-wielding Frankenstein fashion." Maybe this will be helpful to some people, but it strikes me as trying too hard without saying anything worthwhile. The writer's take on Korean society, comparing his 1996 impressions with a 2015 return visit are, of course, personal. They are not kind to the society. Never having been to Korea, I can't say if he's got it right, but if he has, I have no interest in visiting the country.