SCIENCES

Eating Korea: Reports on a Culinary Renaissance

Ecco: HarperCollins. Mar. 2017. 320p. notes. ISBN 9780062400765. $26.99; ebk. ISBN 9780062400789. COOKING
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In the 1990s, Holliday (Eating Viet Nam) moved to South Korea to teach English, falling in love with the country and its food. He then traveled throughout the world, returning to the country 20 years later to write about the dishes he enjoyed years earlier. However, the landscape he once knew has drastically changed. Traditional buildings have been bulldozed to make way for modern ones. Meanwhile, many traditional delicacies are disappearing as the younger generation of Koreans seeks fusion with Western flavors, causing conventional foods to be adapted with new ingredients and techniques. Journeying throughout South Korea, Holliday seeks out these entrées while also describing how culinary tastes have evolved. Many of the dishes described will be new to most readers, but Holliday's vivid descriptions make even the most uncommon recipes accessible.
VERDICT Holliday has a flair for bringing unique locations and provisions to life, taking readers with him into crowded restaurants and markets, creating an exciting work for food lovers interested in a combination of culinary history, cultural analysis, and travel.
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