Topic：What is Taiwanese Cuisine?
For generations and arguably up to today, Taiwanese cuisine has been considered a subset of Chinese food. This lecture will go into how the perception of Taiwanese cuisine has changed over time, and how I made a strong argument that it is a cuisine that stands on its own.
Lecturer：Clarissa Wei (Writer/ Cookbook Author)
Moderator：Ian Rowan
Date：12/6 週五
Location：師大文學院誠105
Clarissa Wei is an Taiwanese American writer and cookbook author. Her debut cookbook, Made In Taiwan, is a celebration of the island nation she calls home. It won the 2024 IACP Julia Child First Book Award and was a finalist for the 2024 James Beard Award for Best International Cookbook. Her work has appeared in the New York Times, the New Yorker, and Foreign Policy, among other places. Previously, she was a senior reporter at Goldthread, a video-centric imprint of the South China Morning Post. Her second cookbook, Sitting the Month, will be published by Norton in 2026.
