A Culinary History of Taipei

A Culinary History of Taipei

Author: Steven Crook

Publisher: Rowman & Littlefield

Published: 2018-10-08

Total Pages: 255

ISBN-13: 1538101386

DOWNLOAD EBOOK

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.


Feeding the Dragon

Feeding the Dragon

Author: Mary Kate Tate

Publisher: Andrews McMeel Publishing

Published: 2011-09-20

Total Pages: 584

ISBN-13: 1449408486

DOWNLOAD EBOOK

This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond. Mandarin-speaking American siblings Mary Kate and Nate Tate traveled more than 9,700 miles through China, collecting stories, photographs, and lots of recipes. In Feeding the Dragon, they share what they saw, learned, and ate along the way. Highlighting nine unique regions, this volume features Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet, lamb kebabs served on the scorching desert of Xinjiang Province, and much more presented alongside personal stories and photographs. Recipes include Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Lychee Martinis. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book.


The Food of Taiwan

The Food of Taiwan

Author: Cathy Erway

Publisher: Houghton Mifflin Harcourt

Published: 2015

Total Pages: 258

ISBN-13: 0544303016

DOWNLOAD EBOOK

A celebration of Taiwanese food and culture. Erway has compiled homestyle dishes and authentic street food recipes and makes them accessible for the at-home cook.


Prosperity's Predicament

Prosperity's Predicament

Author: Isabel Brown Crook

Publisher: Rowman & Littlefield

Published: 2013-09-26

Total Pages: 337

ISBN-13: 1442225750

DOWNLOAD EBOOK

This classic in the annals of village studies will be widely read and debated for what it reveals about China's rural dynamics as well as the nature of state power, markets, the military, social relations, and religion. Built on extraordinarily intimate and detailed research in a Sichuan village that Isabel Crook began in 1940, the book provides an unprecedented history of Chinese rural life during the war with Japan. It is an essential resource for all scholars of contemporary China.


Taiwan in 100 Books

Taiwan in 100 Books

Author: John Grant Ross

Publisher:

Published: 2020-06-11

Total Pages: 332

ISBN-13: 9781788692007

DOWNLOAD EBOOK

Taiwan in 100 Books is the distillation of hundreds of titles and decades of reading into a riveting narrative of Taiwan from the early sixteenth century to the present. Long-time resident John Ross, the author of You Don't Know China and Formosan Odyssey, delves into the most acclaimed, interesting, and influential books on Taiwan, along with some personal favorites. Most entries are non-fiction works originally published in English (translated Chinese-language books will be covered in a separate upcoming title). Relive Taiwan's most dramatic historical event in Lord of Formosa and Lost Colony. Learn about the White Terror in A Pail of Oysters, Green Island, and Formosa Betrayed. Discover dated "time capsule" accounts such as Flight to Formosa and Taipei After Dark, and others like John Slimming's Green Plums and a Bamboo Horse that have stood the test of time. Turn the pages of obscure books such as The Jing Affair and Dragon Hotel, undeserved best-sellers like the The Soong Dynasty, and some of the best academic works. Experience unique facets of life in Taiwan in Shots from the Hip: Sex, Drugs and the Tao and Barbarian at the Gate: From the American Suburbs to the Taiwanese Army. Follow authors on their quests, whether conservationists going undercover to expose the illegal wildlife trade, adoptees returning to find their biological parents, or foodies in search of the perfect beef noodle soup. Taiwan in 100 Books is an accessible introduction to works on the country and and an enjoyable shortcut to understanding the country's history and culture. It's also a bibliophile's elixir packed with the backstories of the authors and the books themselves; there are tales of outrageous literary fraud, lost manuscripts, banned books, and publishing skulduggery.


Savannah Food

Savannah Food

Author: Stu Card

Publisher: Arcadia Publishing

Published: 2017-04-10

Total Pages: 144

ISBN-13: 1439660425

DOWNLOAD EBOOK

Savannah's remarkable cuisine is a reflection of its unique history. Delicate local ingredients are balanced carefully using time-honored techniques to produce unforgettable dishes. Initially a colonial experiment of sorts, Savannah became not only the first capital of Georgia but also the capital of all Lowcountry cuisine. From the insolvent freed from debtors' prisons to help seek new cash crops for England to the religious refugees from Austria-Germany and the Scottish Highlanders, Savannah's eclectic European influences mix neatly with traditional Gullah techniques, surprising local ingredients and world-class seafood. Follow authors and award-winning Savannah Taste Experience Food Tour operators Stu and Donald Card on their journey to find the roots of Savannah's famed dishes and the current restaurant renaissance.


At the Chinese Table: A Memoir with Recipes

At the Chinese Table: A Memoir with Recipes

Author: Carolyn Phillips

Publisher: W. W. Norton & Company

Published: 2021-06-15

Total Pages: 282

ISBN-13: 1324002468

DOWNLOAD EBOOK

Finalist for the 2022 IACP Award in Literary or Historical Food Writing KCRW Best Culinary books of 2021 WBUR Here & Now Favorite Cookbooks of 2021 Part memoir of life in Taiwan, part love story—a beautifully told account of China’s brilliant cuisines…with recipes. At the Chinese Table describes in vivid detail how, during the 1970s and ’80s, celebrated cookbook writer and illustrator Carolyn Phillips crosses China’s endless cultural and linguistic chasms and falls in love. During her second year in Taipei, she meets scholar and epicurean J. H. Huang, who nourishes her intellectually over luscious meals from every part of China. And then, before she knows it, Carolyn finds herself the unwelcome candidate for eldest daughter-in-law in a traditional Chinese family. This warm, refreshingly candid memoir is a coming-of-age story set against a background of the Chinese diaspora and a family whose ancestry is intricately intertwined with that of their native land. Carolyn’s reticent father-in-law—a World War II fighter pilot and hero—eventually embraces her presence by showing her how to re-create centuries-old Hakka dishes from family recipes. In the meantime, she brushes up on the classic cuisines of the North in an attempt to win over J. H.’s imperious mother, whose father had been a warlord’s lieutenant. Fortunately for J. H. and Carolyn, the tense early days of their relationship blossom into another kind of cultural and historical education as Carolyn masters both the language and many of China’s extraordinary cuisines. With illustrations and twenty-two recipes, At the Chinese Table is a culinary adventure like no other that captures the diversity of China’s cuisines, from the pen of a world-class scholar and gourmet.


All Under Heaven

All Under Heaven

Author: Carolyn Phillips

Publisher: Ten Speed Press

Published: 2016-08-30

Total Pages: 530

ISBN-13: 1607749831

DOWNLOAD EBOOK

A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016


培梅食谱

培梅食谱

Author: 傅培梅

Publisher: 橘子文化事業有限公司

Published: 2004

Total Pages: 382

ISBN-13: 9789867997333

DOWNLOAD EBOOK

This is the new and updated edition of one of the most popular Chinese cookbooks of all times by Taiwan's eminent master chef Fu Peimei. In Chinese/English. Distributed by Tsai Fong Books, Inc.


The Boba Book

The Boba Book

Author: Andrew Chau

Publisher: Clarkson Potter

Published: 2020-04-07

Total Pages: 226

ISBN-13: 1984824287

DOWNLOAD EBOOK

A beautifully photographed and designed cookbook and guide to the cultural phenomenon that is boba, or bubble tea--featuring recipes and reflections from The Boba Guys tea shops. Andrew Chau and Bin Chen realized in 2011 that boba--the milk teas and fruit juices laced with chewy tapioca balls from Taiwan that were exploding in popularity in the States--was still made from powders and mixes. No one in the U.S. was making boba with the careful attention it deserved, or using responsible, high-quality ingredients and global, artisanal inspiration. So they founded The Boba Guys: a chic, modern boba tea shop that has now grown to include fourteen locations across the country, bringing bubble tea to the forefront of modern drinks and bridging cultures along the way. Now, with The Boba Book, the Boba Guys will show fans and novices alike how they can make their (new) favorite drink at home through clear step-by-step guides. Here are the recipes that people line up for--from the classics like Hong Kong Milk Tea, to signatures like the Strawberry Matcha Latte and the coffee-laced Dirty Horchata. For the Boba Guys, boba is Taiwanese, it's Japanese, it's Mexican, it's all that and more--which means it's all-American.