Tuesday, May 14, 2019

"According to the American market research firm Datassential, Korean ingredients like kimchi, which is traditionally buried underground and left to ferment for months, now appear on 5.5 percent of menus in the United States, a jump of 59 percent in the past five years — particularly noteworthy since Americans of Korean descent constitute less than two-thirds of a percent of the total population."

From the May 14, 2019, New York Times article "How Sourness Has Come to Dominate Our Dining Habits, and Our Discourse." By Ligaya Mishan.

No comments:

Post a Comment