Culinary History of Taipei - (Big City Food Biographies) by Katy Hui-Wen Hung & Steven Crook (Paperback)

About the Book

Taipei is a gourmet's destination where people buy fresh produce almost every morning of the year; where weddings are celebrated with streetside banquets; and where baristas craft cups of world-class coffee. Crook and Hung invite readers to learn more about the city's fascinating foodways and the diverse culture behind them.

Book Synopsis

Taipei is a gourmet's destination where people buy fresh produce almost every morning of the year; where weddings are celebrated with streetside banquets; and where baristas craft cups of world-class coffee. Crook and Hung invite readers to learn more about the city's fascinating foodways and the diverse culture behind them.

Review Quotes

Dive deep into the delicious intricacies of a cuisine rich with historical lore, political landmines, and great significance to dining trends worldwide. Steven Crook and Katy Hui-wen Hung have done us a great service in illuminating the food of Taipei in all its complicated beauty, lending a voice to its unheard soldiers along the way as well as the outside influences that continue to shape its future.

In A Culinary History of Taipei: Beyond Pork and Ponlai co-authors Steven Crook and Katy Hui-wen Hung lead the reader on a fascinating journey into the foodways of one of Asia#39;s most delicious cities.
In this exceptionally broad survey, Crook and Hung go well beyond Taipei#39;s iconic night markets and street food to familiarise the reader with Taiwan#39;s natural bounty and its signature ingredients, and to introduce us to farmers and chefs. Chapters on offerings and festival foods and longstanding #39;landmark#39; restaurants celebrate culinary tradition, while an interview with a Taiwanese chef spearheading modern approaches to the island#39;s cuisine in his Taipei restaurant acknowledges the evolving nature of the city#39;s culinary culture. Rounded out with dining recommendations for visitors, and a recipe chapter for home cooks, A Culinary History of Taipei is the essential guide to Asia#39;s most overlooked gastronomic center.

Part of the Big City Food Biographies series, this comprehensive volume by journalist Crook and Taiwanese food enthusiast Hung explores Taipei as a contemporary meeting ground for Chinese and Japanese cuisines, with some influence by indigenous Taiwanese foods.... A particularly fascinating chapter traces the role of food in offerings to ancestors and in large-scale celebrations, for example, the ldquo;jolly roadside banquetrdquo; known as ldquo;bando." A few concluding recipes, such as ldquo;Chinese Chives and Taro Bun, rdquo; showcase the ldquo;salty-sweetrdquo; flavor that is a hallmark of Taiwanese cuisine.

Recommended: Reflecting Taiwanrsquo;s history of migration and colonialism, Taipeirsquo;s culinary history is a combination of indigenous Austronesian foodways and influences from Japan, China, and, more recently, the US and Europe. Proximity to the ocean, a humid subtropical climate, and mountainous inland terrain are the major geographic and climatic characteristics that have shaped the islandrsquo;s cuisine. Part of the ldquo;Big City Food Biographyrdquo; series, this book focuses on Taipeirsquo;s contemporary food culture. It is heavily researched, primarily through recent journalism rather than archival sources. The authors present a lively discussion of Taipeirsquo;s cuisine that is as much ethnography, sociology, and business journalism as it is history. The authors discuss agricultural practices, some of the cultural significance and traditions related to food, commerce, consumer habits, restaurant trends, and the teaching of Taiwanese culinary practices. A final chapter contains a selection of iconic recipes shared by leading figures of Taiwanese cuisine. Readers interested in Taiwanese cuisine or the role of food in Taiwanese culture will find this book informative.

Sit down with a bowl of beef noodle, sip a cup of fragrant hot tea or cold sweet bubble tea, and maybe nibble a pork bun on the side. Taiwan#39;s flavors are myriad, with layers of history and peoples and events, weaving together dishes of great deliciousness. A Culinary History of Taipei: Beyond Pork and Ponlai by Katy Hui-Wen Hung and Steven Crook is a heartfelt little book that tells the story of Taiwanese food: whatrsquo;s on the table, why it tastes as it does, where it came from, and how it got there. Personal portraits behind national histories are unveiled and shared by the authors as they continue their own journeys of discovery.

About the Author

Steven Crook has freelanced for Taiwan's English-language newspapers and inflight magazines in the region since 1996, writing about travel, culture, business and environmental issues as well as food. His articles have appeared in Christian Science Monitor, South China Morning Post, and CNN Traveler Asia-Pacific, as well as several other magazines and newspapers. Recent assignments have included indigenous restaurants, an overview of Taiwan's world-beating oolong teas, Taipei's whiskey and cocktail bars, and the role of the papaya in local farming and cooking. He's had four books about Taiwan published, including Taiwan: The Bradt Travel Guide.

Katy Hui-wen Hung is a Taipei native, anavid collector of recipes and culinary stories, as well as a passionate advocate of Taiwanese cuisine. She has assisted a number of well-known food writers on their Taipei food assignments, including Andrea Nguyen and Robyn Eckhardt.