Join us in celebrating the release of Clarissa Wei's debut cookbook, MADE IN TAIWAN! Clarissa will be joined by Ruby Soleil Ho in conversation. As an added bonus, we are honored to host a cooking demo with Clarissa and MADE IN TAIWAN recipe developer, Ivy Chen!
Event Start: 6:00pm San Francisco/9 am Taipei
This event is free to attend, but RSVP is required. Zoom link will be provided to those RSVP-ed 48 hours before the event. This is an all-genders welcome, virtual event.
MADE IN TAIWAN is available everywhere via Simon & Schuster. Purchase information can be found here!
About MADE IN TAIWAN
An in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography.
Taipei-based food journalist Clarissa Wei presents Made in Taiwan, a cookbook that celebrates the island nation’s unique culinary identity—despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today.
For generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. Made in Taiwan includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.
Made in Taiwan is an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.
About Clarissa Wei
Clarissa Wei (she/her) is a freelance journalist based in Taipei. Born in Los Angeles but raised on the food of Taiwan, she has been writing about the cuisines and cultures of Taiwan and China for over a decade. Her writing has been published in The New York Times, The New Yorker, the Los Angeles Times, Serious Eats, and Bon Appétit. She has produced videos on cross-strait tensions for VICE News Tonight, 60 Minutes, and SBS Dateline. Previously, Clarissa was a senior reporter at Goldthread, a video-centric imprint of the South China Morning Post in Hong Kong, where she made over 100 videos on the foods and cultures of China, Hong Kong, and Taiwan in the span of two years. In her spare time, she tends to a subtropical food forest on the outskirts of Taipei.
About Soleil Ho
Soleil Ho (they/them) is a cultural critic and opinion columnist at The San Francisco Chronicle.
About Ivy Chen
Ivy Chen is a cooking instructor in Taiwan who has been teaching Taiwanese cuisine for over two decades. She's the owner of Ivy's Kitchen, a boutique cooking studio in Taipei, and was the recipe developer of Made in Taiwan.