Chi-Hoon Kim holds a PhD in anthropology with a concentration in food studies (Indiana University). Her research examines the global rise of gastro-national branding a nation-building strategy to understand why nation-states use culinary practices to enhance their international reputation. She investigates the political process of promoting culinary practices through international heritage regimes and global media. Chi-Hoon has published on topics such as the inflight experience of national cuisines, the use of plastic food models as gastro-national tools, and the politics of kimchi as intangible cultural heritage.
Education:
- Ph.D. Indiana University (Anthropology)
- M.A. School of Oriental and African Studies (Anthropology)
- B.A. Wesleyan University (Government)
Areas of Specialization:
- Food studies
- Anthropology of state
- Heritage and Tourism studies
- Food security
- Nationalism
- Globalization
- Migration
- Popular culture
- Social media
Publications:
- 2017. “Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik.” Gastronomica: The Journal of Critical Food Studies, 17 (3): 4-14.
- 2016. “Kimchi Nation: Constructing Kimjang as an Intangible Korean Heritage” in Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritage Around the World, edited by Casey Lum and Marc de Ferrière le Vayer, 39-54. London, UK: Roman and Littlefield.
- 2016 (with Tim August). “The Turn To ‘Bad Koreans’: Transforming Televisual Ethnicity.” Television & New Media, 17 (4): 335-349.
- 2014. “The Power of Fake Food: Plastic Food Models as Tastemakers in South Korea,” Journal of Media and Culture 17 (1).
- 2014. “Tasting the Nation in the Air: Branding the Korean Nation through Airline Meals.” In Political Meals edited by Regina Bendix and Michaela Fenske, 207-217. Berling : LIT Verlag Publications.
