Associate Professor at Taipei Medical University Center for General Education
PhD in History at The City University of New York; Graudate School of Humanities and Sociology at the University of Tokyo, current Associate Professor at Taipei Medical University Center for General Education. Research interest lies in immigratio, animals and the history of food. Also author to The Untold Story of Shacha Sauce, The Deer Industry and Velvet-Antler Consumption in Postwar Taiwan, 1950s - 1990s, 宇治茶と台湾烏龍茶：三好徳三郎と日台間における茶の交流 and many more academic papers.
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?