by Tammy | Nov 11, 2015 | Commentary, Korean Food Globalization, News & Media, Top Posts
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 local ingredients. At this time, one can’t be a “locavore” and make... 
by Tammy | Nov 11, 2015 | Beverages, Commentary, Ingredients, Korean Food 101, Korean Food Globalization, Modern Korean
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 college student nor a stranger to Korean cuisine. A native of Montreal, Stephen Neumann came... 
by Tammy | Oct 28, 2015 | Food Stories, Globalization, Korean Food 101, News & Media
The Korean government doesn’t want Korean cuisine to be Los Angeles’ best kept secret, so the Culinary Institute of America (CIA) Greystone, based in St. Helena, Calif., in cooperation with the Korea Agro-Fisheries and Food Trade Corporation (also called... 
by Tammy | Oct 24, 2013 | Featured, Food Stories, Globalization, News & Media, Shameless Self Promotion
On Sept. 11, I spent an hour of my day interviewing Roy Choi of Kogi BBQ. Choi discussed his soon-to-be-released biography, Flavor! Napa Valley and his opinion on pairing Korean foods with wine, the marketing of Korean cuisine and advice for the next generation of... 
by Tammy | Feb 1, 2011 | Kimchi, Street Food, Top Posts
There’s arguably no food more recognizably Korean than spicy cabbage kimchi. But what is quintessentially American? Few meats are more so than bison. Hunted nearly to extinction in the 19th century, the American buffalo was brought back from the brink of...
