38. “Made in Taiwan” cookbook: Clarissa Wei (Journalist)
The Taiwan Take
00:00
Exploring the Fusion Society of Taiwanese Cuisine
In this chapter, the host and Clarissa Wei discuss the fusion genre of food that embodies modern Taiwan, combining regional Chinese influences, Japanese condiments, and local seafood. They talk about unique outdoor beer restaurants and high-tech seafood restaurants in Taiwan that represent the diverse backgrounds and waves of immigration in the country. The chapter also touches on the author's upbringing in LA, her mother's effort in preparing Taiwanese family-style dinners, and the current burgeoning scene of Taiwanese cuisine and markets in the US.
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