I am the son of South Korean immigrants, husband to a native New Yorker, uncle to a budding foodie, and native to the South by way of the East Tennessee foothills. The subject of food has always been a significant aspect of my life in some shape or form, specifically because of the power of it.
When I was younger I once heard something that resonated with me my whole life. It was that children forget that their parents were also young once. Growing up, that felt especially true in my case as my parents didn’t seem to have any pictures or fond memories of a carefree life back in occupied and an impoverished South Korea.
But eventually I grew up and the wedge of unfamiliarity between my parents and me slowly disseminated over many homemade Korean meals. At our dinner table, my parents would paint vivid pictures of their childhood or young adult years sparked by random dishes set before us that reminded them of something in their past. I didn’t need to see pictures of them any longer; they transferred their memories over to mine.
Along the way and over many more meals we learned a lot more about each other, and fortified our respect and love for one another even if two entirely different upbringings hindered it in the beginning. And that’s essentially why I love food, and why I find it profound and fascinating. It’s why I have been seeking food adventures my whole life, and why I eventually started my food blog Eat, Drink, Man… A Food Journal.
And well, maybe it’s also why you’re reading this here, now.
I’m happy to be joining John Kessler and the rest of this talented dining team. We hope to cover all the broad range of food related topics in the metro Atlanta area where my beat will be focusing on the ethnic dining scene inside, outside and way outside the Perimeter.
I’m excited about some of the print reviews and digital stories that I am working on, so I hope you will find them informational and entertaining. I should also disclaim that there is nary a dish that I’m squeamish about. Some of you might find the idea of something like organ meat or dried, stinky cuttlefish as challenging, but in other cuisines these can be commonplace.
Lastly, feel free to pass along any info that you have on restaurants, markets or food events (preferably ethnic related – Asian, Latin, Mediterranean, African, Eastern-European, etc.) that you feel the Dining Team should know about, and I will do my best to cover it.
So let’s get started shall we?