Featuring celebrity chefs Judy Joo and Ryu Soo-young

The conference, "Korean Cuisine Gone Global," seeks to understand the recent transformation of Korean food from an “ethnic curiosity” into one of the hottest cuisines in the world. Scholars and celebrity chefs will share insights into how food traverses national and cultural boundaries and introduce new directions in the study of food. The three scholars will look at the role of the Korean diaspora in extending and complicating the question of national identity and highlight the role of race, place, and power in the success story of Korean cuisine. The celebrity chefs will share their personal journeys and address questions about what makes Korean food unique, how it has changed over the years, and how they innovate and stay creative.

Session 1: New Directions in Food Studies
Robert Ku, Binghamton University of the State University of New York
Jooyeon Rhee, Pennsylvania State University
Rebecca Kinney, Bowling Green State University
Moderated by Dafna Zur, Stanford University

Session 2: Celebrity Chefs on the Globalization of Korean Food
Judy Joo, Chef and Entrepreneur
Ryu Soo-young, Actor and Chef
Moderated by Soh Kim, Stanford University

Registration for the event is required at the following event webpage:
https://aparc.fsi.stanford.edu/korea/events/korean-cuisine-gone-global

*When registering, please be sure to read carefully the terms and conditions for attendance. For press/media inquiries, please contact aparc-communications@stanford.edu.