Food Is Identity. For Korean Chefs Who Were Adopted, It’s Complicated.

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By BY ELYSE INAMINE from NYT Food https://ift.tt/tjdPhUV
Food Is Identity. For Korean Chefs Who Were Adopted, It’s Complicated. Koreans raised by American families are exploring a heritage they didn’t grow up with through restaurant cooking — and finding both fulfillment and criticism. BY ELYSE INAMINE https://ift.tt/tjdPhUV https://ift.tt/8FqtaX3 New York Times Food Korean Food (Cuisine), Restaurants, Cooking and Cookbooks, Adoptions July 31, 2022 at 10:57PM

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