TAIPEI (TVBS News) — Taiwan's culinary offerings have garnered acclaim from international media, prompting enthusiasts Clarissa Wei and Ivy to explore the distinctiveness of Taiwanese dishes. Their exploration culminated in the "Made in Taiwan" cookbook.
Clarissa Wei, a Taiwanese-American journalist with over a decade of experience in Asian food and culture, sought to refresh the dated narrative around Taiwanese cuisine. "A cookbook is a really great way to talk about Taiwanese identity because food is very universal," she said.
While Taiwan often features in discussions about its political relationship with China or as a potential conflict zone, its cuisine, known for beef noodle soups and night markets, has much more to offer.
Clarissa met her co-author, Ivy, during a cooking class. Ivy's upbringing in Tainan's countryside and her eventual move to Taipei rekindled her passion for cooking, especially Danzi noodles.
Living in Tienmu, a foreigner-frequented area, Ivy was often sought after for Taiwanese cooking lessons, which is how she encountered Clarissa. Together, they navigated the complexities of translating Taiwanese culinary traditions for an American audience, focusing on dishes that embody the island's essence.
"Our food tends to be sweeter, and we embrace pork. Rice is our carb of choice," Clarissa explained. Through the cookbook, they aim to showcase Taiwan's unique culinary identity, distinct from Chinese cuisine, emphasizing the island's diverse flavors and cultural richness.
Their journey into Taiwan's culinary heart aims to offer readers more than a taste; it's an invitation to explore the nation's soul.
