Promoting Korean Food, Chapter 4: Y2Y Marketing
A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. … Read more
A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. … Read more
Hooni Kim, Michelin-starred chef of Danji and Hanjan restaurants in New York City, sees the marriage of Korean food culture with American food culture as Korean flavors married to … Read more
The first-place winner of the recent Korean Sensation Culinary Contest at The Culinary Institute of America’s Napa Valley campus is neither a traditional North American … Read more
A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. … Read more
A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. … Read more
A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. … Read more
A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. … Read more
Our favorite silly ad warriors are at it again. And they haven’t learned one thing from all their embarrassing ads from the past. Again, they … Read more
Remember the “fit milk, romantic mushrooms” ad we joked about a while back? Well, despite us all laughing at it, the Agriculture people went ahead … Read more
Asian cuisine, and Korean food in particular, is notoriously difficult to pair with wine. Even wine-lovers agree that beer is easier on the palate, as … Read more