Publications (About My Work)
1. THE BOOK
E.N Anderson : A wonderful review from E.N Anderson.
This is one of the best food books I have ever read--authoritative and densely packed with facts, but extremely readable and delightful. It is more of a food ethnography of Taiwan than a food history of Taipei, but all the better for that. One very good detail is that the linguistic transcriptions are excellent and sophisticated, not only from Mandarin (in standard Pinyin) but also from Hokkien, the usual spoken language of Taiwan. Hokkien is a most unappreciated language--beautiful, flexible, adaptable, creative, with an incredible oral literature, and I am glad to see it get some love for once (it is slowly dying out as China pushes Mandarin on everybody). There are also some words from Hakka and Cantonese, and from Austronesian languages. This book is a linguists' and ethnobiologists' delight.
Particularly unique and interesting is the material on the Austronesian-speaking Aboriginal peoples of Taiwan, a diverse and fascinating group almost unknown in the English-language literature. They have a range of unique crops, including a species of quinoa, independently domesticated from the South American one--a striking case of parallelism. They also eat wild boars and various wild leaves. This book brings back memories of Taiwan 50 years ago. The best mapo toufu I ever had was in a tiny, rough shack, with an old Sichuanese (presumably ex-soldier) cooking; the dish was about equal parts bean curd, minced (not ground) pork, chiles, garlic, and hot bean paste, with plenty of Sichuan brown pepper. Taipei street food used to be wonderful--mostly fairly simple, but good. I got yelled at by one Mainlander vender for making the mistake of addressing him in Taiwanese (Hokkien).
A tiny problem is occasional careless translation. Water spinach is translated two different ways on p. 102, and "mei" (East Asian apricot) is mistranslated "plum" on p. 105. Otherwise, this is an exceptionally carefully done book, in marked contrast to too many books on Chinese food.
If you are at all interested in Asian food, you need this book.
Rachel Laudan: just before publication: “Katy, they
sent me a pdf of the proofs and asked for a blurb for the back. I sent them
this. ‘This wonderful book made me yearn to take a plane to Taiwan immediately
so I could eat my way through the country’s tumultuous recent history: moist
castella sponge cakes from the Japanese era, seasonal jams of Russian ancestry,
beef noodle soups brought by Muslim soldiers from northern China, flying
squirrel in the traditional style of the original inhabitants, fine restaurants
specializing in Chinese cuisine, and breakfasts of crullers and hot soy milk
with twin origins in China and the U.S. Even those who can’t take the trip will
be fascinated by the multifarious contributions to this booming gastronomic
center.’ It’s a fascinating book.”
Steven Crook: “When writing non-fiction, few things matter more than clarity.” “Since finishing A Culinary History of Taipei, some people have said to me: “Surely co-authoring makes writing a book quicker and easier.” To this I always reply: “I’m not sure about that, but compared to doing it all by yourself, I’m convinced you end up with a book that’s twice as good.”
List is updated on a regular basis - Of the common questions I get asked to: 1. How and why you did this? 2. Beef noodle soup history 3. How do you do your research, how do you discover? 4. Why title is Taipei and not Taiwan? (Answers are provided in the posted links. )
2. The News Lens
3. Taiwan Business TOPICS
"Getting a Handle on the Taiwanese “Hamburger” (Guabao)
"Fungus Among Us – The History of Mushrooms in Taiwan"
(Authentic vs. innovative. Quoted)
"Growing Appreciation for Indigenous Cuisine"
Why and How We Wrote a Culinary History of Taipei
South China Morning Post
"How Taiwan’s Food Traditions Are Falling Out of Favour, and One Chef’s Quest to Keep Them Alive"
"How Taiwan’s Food Traditions Are Falling Out of Favour, and One Chef’s Quest to Keep Them Alive"
4. Podcasts
(Brooklyn. New York. Nov 11 2018)
5. Taipei Times
A gastronomic recounting of the Sino-French War at Tamsui
Beneath the betel nut palms
In Palau, no coronavirus — or tourists
6. Blog and Youtube
A Culinary History of Taipei (A FUN ADDITION based on notes taken from research of the book. Originally shared as photo albums on Facebook )
Details HERE. https://katyhuiwenhung.blogspot.com/2020/12/a-culinary-history-of-taipei-beyond.html
7. Documentary/Film Contribution
Maria the Korean Bride: Ghost Marriage
A brilliant example of how I contributed knowledge and experiences from researching the culinary history book and what I made-to-happen significant aspects of the documentary.
8. Ethnology (Taiwan History focus)
(NOTE: This post contains all up-to-date TEN "Taiwan Historical Family" events I participated.)
9. Anthropology/Linguistics
10. Others
This comment has been removed by a blog administrator.
ReplyDelete