“You are about to read the story of a culinary revolution,” Koreaworld: A Cookbook proclaims as it launches into a frenetic exploration of Korean and Korean-inspired food spanning from Jeju Island to North Virginia. After focusing on more traditional offerings in its first half, this animated celebration jumps to new interpretations of Korean food, such as banana milk cake and Shin Ramyun with pita chips. Authors Deuki Hong and Matt Rodbard provide their own musings on different preparation styles—using 7UP to flavor pickles, for example—while peppering in cultural history and modern context. The authors spotlight chefs throughout Korea and the U.S. and all their various influences, which span a bevy of cuisines, from Jewish to Chinese.
The sheer volume of restaurants and people profiled causes the book to meander in a fashion that sometimes feels scattered, but the abundance of eclectic detail will appeal strongly to diehard Korean food enthusiasts. Hong and Rodbard’s familiar rapport with many of their subjects lends a personal feeling to Koreaworld that is accentuated by Alex Lau’s stylish, energetic photography. Anyone interested in exploring the wild, exciting new frontiers of Korean food will find this book a fresh delight.
