Assistant Professor at Taipei Medical University Center for General Education
PhD in Histroy at New York University, currently the Assistant Professor at Taipei Medical University Center for General Education. Research field includes modern Taiwanese culinary culture; also author of a book entitled to cusinie in Eastern Asia, along with dozens of thesis and book reviews in both Chinese and English.
What is the taste of Taiwan?
What are the dishes and flavours that represent the taste of Taiwan?
How did the commonly seen dishes, such as tomato with scrambled eggs and chicken mushroom soup, come to be part of our daily menu?
In the midst of tasting these delicacies, are we aware of the intricate ties to the land, family and community behind it?