This book examines the historical development of Korean food TV and its articulation of Koreanness in the era of globalization. Jaehyeon Jeong defines the evolu

“From kimchi to bibimbap, Joo—who hosts a show on the Cooking Channel—breaks down intimidating dishes.”—Entertainment Weekly In Korean Food Made Simpl

NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of t

The title of this book, The Korean Wave: from a Private Commodity to a Public Good, refers to the idea that the Korean Wave has now crossed its nation’s borde