clarissa wei

 
★書中收錄超過100道台菜食譜
★從美食探索民族、命運與認同的深度文化專書
 
　　多年來，台菜被歸類於廣義的中菜體系之下，但其實台菜有自己的發展路線與門派。在深入的訪談與探索之後，台裔美國記者Clarissa Wei（魏貝珊）推出她的首本食譜書《Made in Taiwan》，書中蒐集超過100道食譜與多篇深入分析文章，帶你領略台菜之美。
 
　　除了擔仔麵、滷肉飯、三杯雞等經典美食之外，《Made in Taiwan》還介紹台灣的特殊美食與製作技巧，例如如何在家自製臭豆腐，書中還有牛肉麵得獎師傅指點你如何熬製牛肉清湯。
 
　　前所未見的美食、文化與精美照片，深度剖析台灣美食精髓，同時也是一本探索民族、命運與認同的深度文化專書，讓你透過烹飪與美食，品味台灣在地的故事。
 

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.

Clarissa Wei 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 TheNew 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.