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"From the indie rockstar of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean-American, losing her mother, and forging her own identity. In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up the...
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"A riveting blend of family history and original reportage by a conversation-starting writer for The New York Times Magazine that explores-and reimagines-Asian American identity in a Black and white world. In 1965, a new immigration law lifted a century of restrictions against Asian immigrants to the United States. Nobody, including the lawmakers who passed the bill, expected it to transform the country's demographics. But over the next four decades,...
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"The North Korean defector, human rights advocate, and bestselling author of In Order to Live sounds the alarm on the culture wars, identity politics, and authoritarian tendencies tearing America apart. After defecting from North Korea, Yeonmi Park found liberty and freedom in America. But she also found a chilling crackdown on self-expression and thought that reminded her of the brutal regime she risked her life to escape. When she spoke out about...
6) In limbo
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English
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Ever since Deborah (Jung-Jin) Lee emigrated from South Korea to the United States, she's felt her otherness. For a while, her English wasn't perfect. Her teachers can't pronounce her Korean name. Her face and her eyes--especially her eyes--feel wrong. In high school, everything gets harder. Friendships change and end, she falls behind in classes, and fights with her mom escalate. Caught in limbo, with nowhere safe to go, Deb finds her mental health...
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English
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From Executive Producer Anthony Bourdain, these 8 half-hour episodes will take you into the mind of Chef Edward Lee as he explores the history and heritage of what it means to be a chef. Edward Lee's culinary style draws inspiration from his Asian heritage, his New York training, and his embrace of the American South, coupled with the best ingredients from local farms.