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A Culinary History of Taipei
Beyond Pork and Ponlai
Authors:
|
Publisher:
2018
Summary
There is a compelling story behind Taiwan’s recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwan’s 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 Taiwan’s 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.
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Bibliographic data
Copyright year
2018
ISBN-Print
978-1-5381-0137-7
ISBN-Online
978-1-5381-0138-4
Publisher
Rowman & Littlefield, Lanham
Language
English
Pages
242
Product type
Book Titles
Table of contents
ChapterPages
Contents No access
Big City Food Biographies- Series Foreword No access
Foreword by the Authors No access
Acknowledgments No access
Introduction No access Pages 1 - 6
1 Nature’s Larder No access Pages 7 - 22
2 The Kitchen No access Pages 23 - 36
3 Iconic and Emerging Foodways No access Pages 37 - 70
4 Offerings, Festivals, and Special Foods throughout the Year No access Pages 71 - 96
5 The Farms That Feed Taipei No access Pages 97 - 118
6 Supplying the Consumer No access Pages 119 - 134
7 Landmark Restaurants No access Pages 135 - 148
8 Tipples and Teas No access Pages 149 - 164
9 Teaching, Sharing, and Learning Taiwanese Cuisine No access Pages 165 - 178
10 Signature Dishes and Recipes No access Pages 179 - 194
Notes No access Pages 195 - 212
Bibliography No access Pages 213 - 234
Index No access Pages 235 - 240
About the Authors No access Pages 241 - 242
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