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Product details
File Size: 12738 KB
Print Length: 256 pages
Publisher: Rowman & Littlefield Publishers (October 8, 2018)
Publication Date: October 8, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07HNKQ1SR
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Amazon Best Sellers Rank:
#433,391 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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.
This is a detailed but highly readable exploration of the food of Taiwan (not just Taipei as in the title), through time and from farm and factory to the plate. As well as being packed with a weight of information making it the go-to reference book for the cuisine of Taiwan, it also has a lot of heart - you sense the authors' pleasure in both sharing their knowledge and passion and in satisfying their own curiosity.After reading A Culinary History of Taipei, I've noticed that when I'm eating local food I find myself thinking about the cultural and historical influences behind it.
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