Can food be both national and global at the same time? What happens when a food with a national identity travels beyond the boundaries of a nation? What makes a

Can food be both national and global at the same time? What happens when a food with a national identity travels beyond the boundaries of a nation? What makes a

NEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to

Experience the savory secrets of the "other" Asian cuisine In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to joi

"Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice