Catch up with the authors of a seminal book introducing the surprisingly diverse culinary history of Taipei and Taiwan to a global audience.
The News Lens
Date: 2018/10/27
By: Cat Thomas
Credit: Katy Hui-wen Hung
In recent years Taipei been hailed as a gastronomic paradise, and residents both present and former have been looking forward to cementing that reputation via the publication of the Big City Food Biography series’ Taipei issue.
The book – “A Culinary History of Taipei: Beyond Pork and Ponlai” – is a truly fascinating read. Despite the city-focused title, the book is a wealth of information on foodways and the cuisine of Taiwan as a whole, from its Austronesian roots up to the present day. Even people who grew up in Taiwan are sure to uncover some surprises.
The co-authors, veteran writer on Taiwan Steven Crook and newcomer Katy Hui-wen Hung (洪惠文), have poured two years of research and interviews into the project. The book uncovers the historic roots of iconic dishes, discusses food and drink supply chains (including Taiwan’s vital contributions to the worldwide agricultural industry), the impact of U.S. aid on the food enjoyed today in Taiwan, the place of food in religion, and reveals secrets on everything from the roadside banquet (Bando) to landmark restaurants with in-depth interviews with some of the most celebrated chefs in the country.
With a final chapter dedicated to recipes from culinary professionals and home cooks this is essential reading for those who have an interest in Taiwan’s incredibly diverse culinary history. The News Lenscaught up with the co-authors to find out more about their experiences along the way. [FULL STORY]
