I really like Korean food. I didn’t always, but as an adult I’ve learned to appreciate the food of my people. From the rich, briney stews to the sweet, unctuous grilled meats, to the bright funky bite of kimchi. The bubbling, volcanically hot, bright red stews in stone pots, stuffed to overflowing with tofu, peppers, clams, and other hidden treasures never fails to warm the heart and soul.
Thanks for that beautiful ode to The Host (and also Korean cooking, which I love and have been doing at home out of Young Jin Song's _The Complete Book of Korean Cooking_). That film moved me for all the reasons you state, and also for the way it cracked open the stereotypical Korean film characters: the venal old vendor, the idiot son, the athlete, the rebel. I felt I knew not just those characters' origins but how they arose from South Korean history in a way I hadn't done from just reading about them. Super affecting film.
Back to the cooking thread, though, what do you like about the cookbooks you're using? I'm always looking to expand my collection, and I have mined The Complete Book ... pretty much all the way through.
Thanks for that beautiful ode to The Host (and also Korean cooking, which I love and have been doing at home out of Young Jin Song's _The Complete Book of Korean Cooking_). That film moved me for all the reasons you state, and also for the way it cracked open the stereotypical Korean film characters: the venal old vendor, the idiot son, the athlete, the rebel. I felt I knew not just those characters' origins but how they arose from South Korean history in a way I hadn't done from just reading about them. Super affecting film.
Back to the cooking thread, though, what do you like about the cookbooks you're using? I'm always looking to expand my collection, and I have mined The Complete Book ... pretty much all the way through.
This post was incredible, thank you for sharing =]