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410: Deuki Hong & Eric Kim
Manage episode 421420695 series 2327719
Content provided by Matt Rodbard and Aliza Abarbanel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Matt Rodbard and Aliza Abarbanel or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
We’re so happy to feature two great friends: chef Deuki Hong and New York Times columnist and cookbook author Eric Kim. We had a great conversation about the new book Koreaworld, a cookbook and cultural study that Matt wrote with Deuki. This conversation was recorded live at Rizzoli Bookstore and touches on many topics related to modern Korean food in both Korea and the United States. We hope you enjoy the conversation.
Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!
MORE FROM DEUKI HONG:
- Buy: Koreaworld
- The Seoul Train of Inspiration Runs Through Los Angeles [Eater]
- Koreaworld: A Culinary Revolution [NBC Washington]
- Chef Deuki Hong Talks New ‘Koreaworld' Cookbook [NBC Bay Area]
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
424 episodes
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Manage episode 421420695 series 2327719
Content provided by Matt Rodbard and Aliza Abarbanel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Matt Rodbard and Aliza Abarbanel or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
We’re so happy to feature two great friends: chef Deuki Hong and New York Times columnist and cookbook author Eric Kim. We had a great conversation about the new book Koreaworld, a cookbook and cultural study that Matt wrote with Deuki. This conversation was recorded live at Rizzoli Bookstore and touches on many topics related to modern Korean food in both Korea and the United States. We hope you enjoy the conversation.
Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!
MORE FROM DEUKI HONG:
- Buy: Koreaworld
- The Seoul Train of Inspiration Runs Through Los Angeles [Eater]
- Koreaworld: A Culinary Revolution [NBC Washington]
- Chef Deuki Hong Talks New ‘Koreaworld' Cookbook [NBC Bay Area]
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
424 episodes
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Similar to This Is TASTE
Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
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continue reading
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…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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Scheer Intelligence features thoughtful and provocative conversations with "American Originals" -- people who, through a lifetime of engagement with political issues, offer unique and often surprising perspectives on the day's most important issues.
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continue reading
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continue reading
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