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Eating Korea : reports on a culinary renaissance / Graham Holliday.
Author
Holliday, Graham, 1969-
[Browse]
Format
Book
Language
English
Εdition
First edition.
Published/Created
New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2017]
Description
viii, 311 pages : illustrations ; 24 cm
Availability
Copies in the Library
Location
Call Number
Status
Location Service
Notes
Firestone Library - Stacks
TX360.K6 H65 2017
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Details
Subject(s)
Food
—
Korea (South).
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Food tourism
—
Korea (South).
[Browse]
Cooking, Korean
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Korea (South)
—
Description and travel
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Holliday, Graham 1969-
—
Travel
—
Korea (South).
[Browse]
Library of Congress genre(s)
Travel writing
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Getty AAT genre
travelers’ writings
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travelog (performed works genre)
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Summary note
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.
Notes
"An Anthony Bourdain book."
Bibliographic references
Includes bibliographical references (pages 307-311).
Contents
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.
Show 23 more Contents items
ISBN
9780062400765 ((hardback))
0062400762 ((hardback))
LCCN
2017275579
OCLC
952205464
Statement on language in description
Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage.
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