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Shrimp to Whale: South Korea’s Extraordinary Transformation
Tuesday, June 7, 2022 | 6:00 PM
King's College London Professor of International Relations, KF-VUB Korea Chair at the Brussels School of Governance, Adjunct Fellow (Non-resident) at CSIS, and Non-resident Fellow at Sejong Institute Dr. Ramon Pacheco Pardo discusses his new book Shrimp to Whale, which provides an account of South Korea’s extraordinary transformation from “the ashes of colonialism, partition and a devastating war” into “a boisterous democracy, a vibrant market economy, a tech powerhouse, and home…
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Eun Sun Kim
Wednesday, May 25, 2022 | 6:30 PM
Photo by Ugo Ponte Recently named The New York Times 2021 Breakout Star in Classical Music, Korean conductor Eun Sun Kim is the Caroline H. Hume Music Director of San Francisco Opera. The first woman to serve as music director of one of America's largest opera companies, she is "making history while ensuring the future of classical music in a digital age," as The New York Times declared. Please join…
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Marie Myung-Ok Lee with Frances Cha
Tuesday, May 24, 2022 | 6:30 PM
Author photo by Adrianne Mathiowetz “The Evening Hero is at once a hilarious, lacerating look at the American for-profit healthcare system and a profoundly moving examination of the long-term effects of war, trauma, and displacement on individuals, families, and cultures. I will never forget Marie Myung-Ok Lee’s evening hero, Dr. Yungman Kwak." —Ann Packer, New York Times bestselling author of The Children’s Crusade Chances are, you’ve read something you loved…
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Peter Serpico: Learning Korean with Eric Kim
Thursday, May 19, 2022 | 6:30 PM
A “wildly inventive” (Food & Wine) James Beard Award–winning chef interprets one of Asia’s greatest cuisines for the everyday eater. Born in Seoul and raised in Maryland, Peter Serpico’s route to Korean food came long after making a name for himself in New York City restaurants. His first bites of marinated short ribs and black bean noodles tasted like home, and a love affair with the flavors and techniques of…
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