Saveur

Farm Fare

  18th-century Korean artist Kim Hongdo portrays shirtless men seated on the ground, sinking chopsticks into huge bowls of rice and tipping back cups of a fermented, lightly effervescent rice drink with the alcohol content of beer. Though modernization has made the practice scarcer today, brings farmers together for quick but hearty sustenance in the midmorning and late afternoon. Chef Michael Kim of Maum—a 16-seat tasting-menu restaurant in Palo Alto, California—wants to introduce this daily ritual to an American audience.

You're reading a preview, sign up to read more.

More from Saveur

Saveur8 min readFood & Wine
The Last Lebanese Steakhouse In Tulsa
“They didn’t tout it as Lebanese,” remembers Davidson, who is now the owner of Oklahoma Joe’s BBQ. “We didn’t even know where Lebanon was. But if you wanted to have a great rib-eye, that’s where you went.” Just one of these restaurants remains within
Saveur2 min read
The Booza Boom
THE POUNDING OF BOOZA is a spectacle worth lining up for. Though the word means “ice cream” in Levantine Arabic, today it mostly refers to the Syrian version, a combination of milk with sahlab or salep (a starchy orchid-root flour) and mastic gum (a
Saveur6 min read
Stacked in Your Favor
PARATHAS ARE THE STUFF of my carb-filled dreams. The soft, layered Indian breads were a staple of my childhood in Dallas—most commonly stuffed with spiced, mashed potatoes and made by my Aunt Rachna. I remember sitting at her kitchen table, mesmerize