The scent of kimchi: an anthropologist‘s pathway to diversity
Noémie Hermeking // I vividly remember arriving at Incheon airport Seoul South Korea in 2000, taking the subway to the basement flat where I was going to live during my six months’ stay. The permeating scent of kimchi (fermented cabbage) and garlic wafting through the subway carriages was sensorially distinct to what I was …
