For those not intimately acquainted with the wonders of Taiwan, it’s often too simplistic to categorize the island’s culinary treasures solely under the broad “Chinese food” umbrella. Taiwanese cuisine is a world unto itself, steeped in a history that has shaped its unique flavors and culinary identity, deserving of a spotlight all its own.
This was the inspiration behind Clarissa Wei’s inaugural cookbook, “Made in Taiwan,” slated for release on September 19. As Wei explains, “I was truly compelled to unearth the distinctions and discern the unique essence of Taiwanese cuisine compared to other Chinese culinary traditions.”
Clarissa Wei, a Taiwanese-American freelance journalist, has long been captivated by the intricate tapestry of Taiwanese food and culture. Her writing has graced the pages of distinguished publications such as The New York Times, The New Yorker, and Los Angeles Times, among others. Her tenure as a senior reporter at Goldthread, an online publisher initially affiliated with the South China Morning Post and focused on video-centric content centered on Asian culture and gastronomy, further solidified her passion for exploring these themes.
So, what exactly constitutes Taiwanese cuisine? In Wei’s perspective, the answer is a nuanced one, subject to interpretation depending on whom you ask. She eloquently expresses this complexity in her book, stating, “What’s considered traditional in one family may diverge dramatically from the customs of the next.”
However, to truly grasp the essence of Taiwanese culinary artistry, it is essential to delve into the annals of the island’s history. Throughout the 17th century, Taiwan witnessed a patchwork of foreign influences, including partial Dutch rule before the eventual ousting of European colonizers. This multifaceted history has left an indelible mark on Taiwan’s cuisine, leading to its extraordinary diversity and eclectic blend of flavors.
As “Made in Taiwan” prepares to make its debut, it promises to offer readers a tantalizing glimpse into the rich world of Taiwanese culinary traditions and the vibrant tapestry of culture that accompanies it. Clarissa Wei’s journey back to her roots serves as an invitation to savor the complexities of Taiwanese cuisine and to embrace the island’s multifaceted heritage with open arms.
