A Culinary History of Taipei: Beyond Pork and Ponlai

(Hardback)

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There is a compelling story behind Taiwans recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwans people eat and why they eat those foods, as well as the role and perception of particular foods. Distinctive culinary traditions have not merely survived the travails of recent centuries, but grown more complex and enticing. Taipei is a city where people still buy fresh produce almost every morning of the year; where weddings are celebrated with streetside bando banquets; and where baristas craft cups of world-class coffee. Wherever there are chopsticks, there is curiosity and adventurousness regarding food. Like every great city, Taipei is the sum of its people: Hard-working and talented, for sure, but also eager to enjoy every bite they take. Drawing on in-depth interviews with the leading lights of Taiwans food scene, meticulously sifted English- and Chinese-language materials published in the 19th, 20th and 21st centuries, and rich personal experience, the authors have assembled a unique book about a place that has added all kinds of outside influences to its own robust, if little understood, foundations.

Reviews

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 jolly roadside banquet known as bando." A few concluding recipes, such as Chinese Chives and Taro Bun, showcase the salty-sweet flavor that is a hallmark of Taiwanese cuisine. * Booklist *
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. -- Cathy Erway, Author of The Food of Taiwan: Recipes from the Beautiful Island
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's most delicious cities. In this exceptionally broad survey, Crook and Hung go well beyond Taipei's iconic night markets and street food to familiarise the reader with Taiwan's natural bounty and its signature ingredients, and to introduce us to farmers and chefs. Chapters on offerings and festival foods and longstanding 'landmark' restaurants celebrate culinary tradition, while an interview with a Taiwanese chef spearheading modern approaches to the island's cuisine in his Taipei restaurant acknowledges the evolving nature of the city'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's most overlooked gastronomic center. -- Robyn Eckhardt, American food journalist and author of Istanbul and Beyond: Exploring Turkey's Diverse Cuisines
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'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: whats 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. -- Marlena Spieler, author of A Taste of Naples: Neopolitan Culture, Cuisine, and Cooking

Author Bio

Steven Crook has freelanced for Taiwans 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 Taiwans world-beating oolong teas, Taipeis whiskey and cocktail bars, and the role of the papaya in local farming and cooking. Hes had four books about Taiwan published, including Taiwan: The Bradt Travel Guide. Katy Hui-wen Hung is a Taipei native, an avid 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.