Taipei is a gourmet's destination where people buy fresh produce almost every morning of the year; where weddings are celebrated with streetside banquets; and where baristas craft cups of world-class coffee. Crook and Hung invite readers to learn more about the city's fascinating foodways and the diverse culture behind them.
Taipei is a gourmet's destination where people buy fresh produce almost every morning of the year; where weddings are celebrated with streetside banquets; and where baristas craft cups of world-class coffee. Crook and Hung invite readers to learn more about the city's fascinating foodways and the diverse culture behind them.
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.
Inhaltsangabe
Chapter 1 Nature's Larder Chapter 2 The Kitchen Chapter 3 Iconic and Emerging Foodways Chapter 4 Offerings, Festivals and Special Foods Throughout the Year Chapter 5 The Farms That Feed Taipei Chapter 6 Supplying the Consumer: Taipei's Markets Chapter 7 Landmark Restaurants Chapter 8 Tipples and Teas Chapter 9 Teaching, Sharing and Learning Taiwanese Cuisine Chapter 10 Signature Dishes and Recipes
Chapter 1 Nature's Larder Chapter 2 The Kitchen Chapter 3 Iconic and Emerging Foodways Chapter 4 Offerings, Festivals and Special Foods Throughout the Year Chapter 5 The Farms That Feed Taipei Chapter 6 Supplying the Consumer: Taipei's Markets Chapter 7 Landmark Restaurants Chapter 8 Tipples and Teas Chapter 9 Teaching, Sharing and Learning Taiwanese Cuisine Chapter 10 Signature Dishes and Recipes
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