Korean Food Globalization, Top Posts, Top Posts - Winter
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. The publisher ended up going out of business. Here is the old manuscript for your enjoyment, posted in segments. Keep in mind that this... 
Featured, Korean Food Globalization
[HT @Virginialicious] 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 think that the New York Times is the most effective place to promote Korean food. For you...Featured, Korean Food Globalization
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 with their boneheaded campaign featuring internationally unrecognized K-Pop product CNBLUE. They’ve... 
Korean Food Globalization
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 it combats the ever-present chilli peppers and compliments the potent flavours without neutralising them. What’s... 
Korean Food Globalization, Traveling
The opening of “the next Korean barbecue restaurant” in midtown Manhattan by K-pop star and producer Jin Young Park has generated some controversy. Some think the restaurant’s aesthetic is too antiseptic to provide an authentic Korean experience.... 
Commentary, Featured, Globalization, Korean Food Globalization, News & Media
Banchan is as intrinsic to 한식 hansik (Korean food) as pork is to Spanish cuisine. It would be anathema to have one without the other. A Korean restaurant without 반찬 banchan might be called a Chinese or Mongolian restaurant by the culinary illiterate. Even if a Korean...