Ethnic food concepts have certainly become more popular in America, with chefs from all walks of life putting their own spin on the so-called trendy dishes. From Momofuku’s David Chang to L.A.’s Roy Choi, Korean-American chefs specifically are starting to get a lot more recognition at the top of the influential chef ladder. But, when it comes to “authenticity” within each chef creation, the lines of rooted culture often become blurred.
So, as food politics go, many sides were brought in to try to decipher how to even define authenticity. A recent article in Salon, entitled “The Kimchi Revolution: How Korean-American Chefs are Changing Food Culture,” provides a complex look and analysis of this movement, stating, “the postmodern chef now stands at the vexed boundary between poverty and privilege, a vigilant guardian with a knife in one hand and a smartphone in the other.” Read More