Made in Taiwan: Recipes and Stories from the Island Nation

“It makes the case for appreciating Taiwanese food as something that can’t be thought of as a subset or distillation of Chinese food. It is a cuisine in which some dishes are heavily influenced by versions that existed in China, but for centuries Taiwan has had a separate historical trajectory, which has sometimes been tightly connected and sometimes at most only loosely connected to the Chinese mainland. It has been influenced by indigenous traditions and by other parts of the world, especially Japan, and includes versions of ingredients that aren’t found on the mainland…Wei clearly has an interest in thinking about this as a story not only about food, but also as a gateway into thinking differently about Taiwan – not thinking of it as a place temporarily separated from China, but as a place with its own history going back for centuries and which has also been a self-ruled country since the late 1940s.” Read more...

The Best China Books of 2023

Jeffrey Wasserstrom, Historian