Free Ebook A Culinary History of Taipei: Beyond Pork and Ponlai (Big City Food Biographies)

Free Ebook A Culinary History of Taipei: Beyond Pork and Ponlai (Big City Food Biographies)

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A Culinary History of Taipei: Beyond Pork and Ponlai (Big City Food Biographies)

Free Ebook A Culinary History of Taipei: Beyond Pork and Ponlai (Big City Food Biographies)

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Review

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: what’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. (Marlena Spieler, author of A Taste of Naples: Neopolitan Culture, Cuisine, and Cooking)Recommended: Reflecting Taiwan’s history of migration and colonialism, Taipei’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 island’s cuisine. Part of the “Big City Food Biography” series, this book focuses on Taipei’s contemporary food culture. It is heavily researched, primarily through recent journalism rather than archival sources. The authors present a lively discussion of Taipei’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. (CHOICE)

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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, 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.

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Product details

Series: Big City Food Biographies

Hardcover: 256 pages

Publisher: Rowman & Littlefield Publishers (October 8, 2018)

Language: English

ISBN-10: 9781538101377

ISBN-13: 978-1538101377

ASIN: 1538101378

Product Dimensions:

6.3 x 0.8 x 9.8 inches

Shipping Weight: 1 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

2 customer reviews

Amazon Best Sellers Rank:

#1,015,851 in Books (See Top 100 in Books)

This is one of the best food books I have ever read--authoritative and densely packed with facts, but extremely readable and delightful. It is more of a food ethnography of Taiwan than a food history of Taipei, but all the better for that. One very good detail is that the linguistic transcriptions are excellent and sophisticated, not only from Mandarin (in standard Pinyin) but also from Hokkien, the usual spoken language of Taiwan. Hokkien is a most unappreciated language--beautiful, flexible, adaptable, creative, with an incredible oral literature, and I am glad to see it get some love for once (it is slowly dying out as China pushes Mandarin on everybody). There are also some words from Hakka and Cantonese, and from Austronesian languages. This book is a linguists' and ethnobiologists' delight.Particularly unique and interesting is the material on the Austronesian-speaking Aboriginal peoples of Taiwan, a diverse and fascinating group almost unknown in the English-language literature. They have a range of unique crops, including a species of quinoa, independently domesticated from the South American one--a striking case of parallelism. They also eat wild boars and various wild leaves. This book brings back memories of Taiwan 50 years ago. The best mapo toufu I ever had was in a tiny, rough shack, with an old Sichuanese (presumably ex-soldier) cooking; the dish was about equal parts bean curd, minced (not ground) pork, chiles, garlic, and hot bean paste, with plenty of Sichuan brown pepper. Taipei street food used to be wonderful--mostly fairly simple, but good. I got yelled at by one Mainlander vender for making the mistake of addressing him in Taiwanese (Hokkien).A tiny problem is occasional careless translation. Water spinach is translated two different ways on p. 102, and "mei" (East Asian apricot) is mistranslated "plum" on p. 105. Otherwise, this is an exceptionally carefully done book, in marked contrast to too many books on Chinese food.If you are at all interested in Asian food, you need this book.

This is a detailed but highly readable exploration of the food of Taiwan (not just Taipei as in the title), through time and from farm and factory to the plate. As well as being packed with a weight of information making it the go-to reference book for the cuisine of Taiwan, it also has a lot of heart - you sense the authors' pleasure in both sharing their knowledge and passion and in satisfying their own curiosity.After reading A Culinary History of Taipei, I've noticed that when I'm eating local food I find myself thinking about the cultural and historical influences behind it.

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