Keywords weave an interesting web leading to Koreafornian Cooking
I sometimes wonder how readers find this blog. But thanks to Google Stats, I don’t have to wonder for long.
|No doubt there’s lots of buzz about Korean tacos, based on the Google search terms. (Tammy Quackenbush photo)|
|People who already know about Stone Korean Kitchen can easily find my review. (Tammy Quackenbush photo)|
There were a couple of common San Francisco–centric search phrases. “Korean cooking classes San Francisco” most likely would have referred readers to a post about English language Korean cooking classes offered in Seoul. “San Francisco ferry stone restaurant” would send readers to my review of theStone Korean Kitchen restaurant across the street from San Francisco’s Ferry Building.
The top three searches of all time so far are:
|My cat isn’t the only one who appreciates Korean pears. (Tammy Quackenbush photo)|
2 “Korean pears.” Apparently enough people have found whatever knowledge they were looking for about the Korean pear from this blog to place my post about the superiority of Korean pears over their American counterparts to place it on the first page of Google‘s search for “korean pears.”
3 “Bulgogi taco recipe.” Since I’ve written four posts about Korean tacos, I’m not surprised that a search for a “korean taco recipe” would bring someone here.
The first page of a Google search for “Annie Chun’s gochujang sauce” leads you towards my review of the newest of Ms. Chun’s Asian sauces.
There are little nuggets of barely useful information to glean from these stats too. For example, I discovered that one reader found this blog from an image search on Google India. I had posted a photo about Jamba Juice’s planned entry in the South Korean market.
Another reader in South Korea found this blog via Naver after searching for “권오진 chef.” I believe that the Kwon Oh Jin in question is a chef whose most recent foray online was in a “Star Chef v. Star Blogger” contest. Because I’ve never written about chef Kwon, what they found instead was a post about my video interview with chef Hector Marroquin about his “kimchi 3.0.”
This is the marvelous and yet frustrating thing about the Internet. We want to believe that information about any topic that tickles our fancy is out there just waiting to be picked up. But sometimes, we are lead down strange trails that send us in a direction we never thought we’d entertain.
Sometimes, as Duran Duran will tell you, “it’s just too much information for me.”