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 | Jan 18, 2012 | Worldwide
Many assume the territory between San Francisco and Sonoma County wine country an hour’s drive north is bereft of Korean cuisine. I did, too, until I discovered one long-disguised as a coffee shop. Java Hub Cafe is Marin County’s only noted venue for... 
by Tammy | Nov 22, 2011 | Beverages
Twitter makes it so much easier to “eavesdrop” on conversations of random strangers, which I do via a list of search terms related to Korean cuisine. For every person who asks a question, many others have the same one bouncing around their minds. Even... 
by Tammy | Sep 22, 2011 | Worldwide
The restaurant was nearly empty when we sauntered in at 1:45 p.m. on a Sunday afternoon. Two men were engaged in an animated conversation in a Chinese language at a table on the opposite side of the restaurant, their words echoing off the walls and the mirror that... 
by Tammy | Aug 24, 2011 | Commentary, Featured, Korean Food Globalization
Is “authentic” just a synonym for “traditional,” and how does that color restaurant patrons’ impressions of an Asian-American restaurant’s menu offerings? This was one of several topics up for discussion during Monday night’s...