Kick off Asia Week New York 2012 (March 16-24) with the works of internationally recognized artists Park Jihyun and Lee Inchin. Using incense to burn
Kick off Asia Week New York 2012 (March 16-24) with the works of internationally recognized artists Park Jihyun and Lee Inchin. Using incense to
In conjunction with the gallery exhibition ASH: Contemporary Korean Art & Ceramics, artist Park Jihyun speaks to the creative process and his technique of burning
In conjunction with the gallery exhibition ASH: Contemporary Korean Art & Ceramics, artist Park Jihyun speaks to the creative process and his technique of burning
Restaurateur and Top Chef contestant Angelo Sosa brings Korean spices to his award-winning cuisine in his first cookbook, Flavor Exposed, 100 Global Recipes from Sweet
Feast or Famine features 23 original posters from the Katharina Zellweger Collection. Zellweger collected over 100 posters during her tenure as the director
Learn to make two complete traditional vegetarian Korean meals during this two session hands-on workshop and demonstration at Whole Foods Market (Bowery Culinary Center). Chef Haelin Lee, a
Experience the captivating imagery in this collection of photographs by some of the pioneers of modern Korean photography. The fifty-four photographs showcase the first generation
Dr. David R. McCann, Korea Foundation Professor of Korean Literature at Harvard University, reveals the unique correlation between 20th century Korean photographs and modern Korean
Lauryn Chun, founder of Mother-in-Law’s Kimchi, launches her new book, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, at The Korea
