Dubious Gastronomy

Ku, Robert Ji-Song

doi:10.21313/hawaii/9780824839215.001.0001

Cited by 10 publications

(3 citation statements)

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“…Se lo vincula al "síndrome del restaurante chino", caracterizado por enrojecimiento, sudoración, dolor de cabeza y mareos. Sin embargo, no hay estudios que demuestren que el glutamato es el responsable de dicho síndrome, el Revista Redes 53 -ISSN 1851-7072 cual, por lo demás es uno de los casos más interesantes de racismo en relación con la alimentación (Ku, 2014) ya que el GMS está presente en miles de alimentos que consumimos diariamente particularmente embutidos, aves de corral, pescados y mariscos procesados, sopas, caldos de carne industriales y snacks y no sólo en la comida oriental la cual ha sido fuertemente estigmatizada.…”

Section: La Salunclassified

Los sospechosos de siempre: grasas, azúcares y sales. Circulación y apropiación de controversias alimenticias en una cocina

Caicedo

2023

Redes

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El presente artículo discute la mirada reduccionista de la alimentación conocida en los estudios sociales de la ciencia y la tecnología como Nutricionismo la cual moviliza una visión reduccionista y funcionalista de la alimentación vinculándola a los efectos que micro y macro nutrientes tienen sobre la salud. Esta forma de comprender la alimentación es ampliamente utilizada en políticas nutricionales y de salud pública y movilizada por las industrias alimenticias para el desarrollo de productos “saludables”. Utilizando el ejemplo de las atribuciones sobre la salud que se les ha otorgado a las grasas, la sal y el azúcar (los sospechosos de siempre) se analiza cómo dichas atribuciones son productos de controversias y ensamblajes complejos entre laboratorios científicos, políticas e industrias alimenticias. Adicionalmente se discute a través de un análisis etnográfico en clases de cocina cómo los discursos ensamblados sobre estos tres sospechosos circulan y son traducidos y apropiados por profesores y estudiantes de estas clases relevando a estos productos y a la alimentación como un fenómeno más complejo.

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Section: La Salunclassified

Los sospechosos de siempre: grasas, azúcares y sales. Circulación y apropiación de controversias alimenticias en una cocina

Caicedo

2023

Redes

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“…These nontraditional restaurants of the Korean American cultural landscape should not be read simply as the taste of the American melting pot, however. Asian American Studies scholars, such as Robert Ji-Song Ku (2014), increasingly encourage a critical approach where hybrid culinary encounters are not evaluated along the axis of authentic/inauthentic, but rather are considered flexible practices of becoming that continually redefine what Asian Americans and their food is and can be. To wit, Choe contextualizes this new eating tradition by explaining that Sizzler holds a special place in many second-generation Korean Americans' hearts because families could go to the restaurant to celebrate special occasions at a low cost.…”

Section: Making "Bad"mentioning

confidence: 99%

The Turn to “Bad Koreans”

August

Kim

2015

Television & New Media

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This article examines the production and negotiation of Korean American televisual images in U.S. reality and travel food programs. We explore two different representations of Korean Americanness, the first in CNN’s Parts Unknown and the second in Bravo TV’s Top Chef, to identify the demand for ethnic transformation that Korean Americans face and examine how these trials reanimate the role of Korean Americans on television. We argue that the iconoclastic figure of the “Bad Korean” highlighted in Parts Unknown challenges stereotypical portrayals of Korean Americans by positioning cast members as active and disruptive cultural producers. In our analysis of Top Chef, we focus on the emergence of the “Shifting Korean” to highlight the transformative process demanded by the reality television genre. We conclude by querying the representational possibilities for Korean Americans, asking what claims the “Bad Korean” and “Shifting Korean” can make on cultural authenticity.

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“…In contrast, the reconstruction and recontextualization of cultural resources within a commercial business strategy in hospitality enterprises risks fragmenting and commoditizing migrants' heritage, culture, and identities. Ji-Song Ku (2014) argued that the marketization of food-and hospitality-related cultural resources oft en results in problematic reinterpretations of those resources, which eff ectively devalues them. However, following Robert Shepherd (2002), it is important to avoid assuming that cultural resources (e.g., regional dishes) have a "true" form or have stable value attributions.…”

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confidence: 99%

Migrant Visibility, Agency, and Identity Work in Hospitality Enterprises

Lugosi¹,

Allis²,

Ferreira³

et al. 2023

Migration and Society

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This article examines how migrants create value through food-and hospitality-related enterprises, focusing on the ways in which they exercise their agency in mobilizing various cultural resources and on how their organizational practices intersect with identity work. Drawing on empirical research conducted in São Paulo, Brazil, it explores how specific dishes, knowledge of food, recipes, craft skills, and migration histories are transformed into valued cultural resources in these kinds of enterprises. The article explores three themes: first, how foods become “pliable heritage” through migrants’ identity work; second, how migrants’ ongoing identity work shapes their activities and experiences in food and hospitality businesses; and third, how migrants’ individual identity work is entangled in collective interests and the activities of a wider set of (migrant) stakeholders.

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Dubious Gastronomy

Cited by 10 publications

References 0 publications

Los sospechosos de siempre: grasas, azúcares y sales. Circulación y apropiación de controversias alimenticias en una cocina

Los sospechosos de siempre: grasas, azúcares y sales. Circulación y apropiación de controversias alimenticias en una cocina

The Turn to “Bad Koreans”

Migrant Visibility, Agency, and Identity Work in Hospitality Enterprises

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