Photo by Jenny Huang. Prop Stylist: Beatrice Chastka. Food Stylist: Tyna Hoang.
New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one that he makes in his tiny New York City apartment. In his debut cookbook, Kim shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American: Food That Tastes Like Home explores how new culinary traditions can be forged to honor both your past and your present.
In a conversation with Irene Yoo, Kim discusses his career in food writing and his debut cookbook.
Korean American: Food That Tastes Like Home will be available for sale during the event. Kim will sign copies after the conversations.
“This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness. And, as deeply personal as it is, it invites everyone into the kitchen with such brio. I savored every word and want to cook every recipe!” —Nigella Lawson, author of Cook, Eat, Repeat
“Eric’s book is wonderful. Every page shows his personality and good taste, and the recipes are inventive, fun, and traditional all at the same time! Very Korean and very American—with lots of kimchi.” —Maangchi, author of Maangchi's Big Book of Korean Cooking
Korean American: Food That Tastes Like Home with Eric Kim
Hybrid Program
Tuesday, March 29, 2022 | 6:30 PM (EDT)
The Korea Society
350 Madison Avenue, 24th Floor
New York, NY 10017
About the Speaker:
 |
| Photo by Jenny Huang |
|
ERIC KIM is a New York Times staff writer born and raised in Atlanta, Georgia, and the author of Korean American: Food That Tastes Like Home (Clarkson Potter, 2022). He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his "Table for One" column. He now hosts regular videos on NYT Cooking's YouTube channel and writes a monthly column for The New York Times Magazine. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appétit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City. |
About the Moderator:
 |
| Photo by Nick Surette |
|
IRENE YOO is the chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink. You can follow her on Instagram @yooeating. |
