Bartell, Karen H. Best of Taiwanese Cuisine: Recipes and Menus for Holidays and Special Occasions. Hippocrene Books, 2002. https://www.biblio.com/book

 

Karen Bartell creates a cookbook that is divided into seasons and traditional celebrations in Taiwan such as the Lunar New Year, Dragon Boat Festival, Chinese Valentines day and other festivals. She includes a complete menu for each festival and overall one hundred recipes through the book.

 

Erway, Cathy. The Food of Taiwan: Recipes from the Beautiful Island. Houghton Mifflin Harcourt, 2015. https://www.amazon.com

 

Erway provides over one hundred recipes for both street food and home-style dishes. This cookbook also includes shots of Taiwan’s coast, mountains, farms, and the city life to make the book even more enticing to flip through

 

Khoo-Lattimore, Catheryn, et al. “Comparing the Meanings of Food in Different Chinese Societies: The Cases of Taiwan and Malaysia.” Journal of Hospitality Marketing & Management, no. 8, 2016, p. 954. EBSCOhost, https://search.ebscohost.com/login

 

Catherine Khoo-Lattimore discusses the difference between the meaning of food in Taiwan and Malaysia. Between the two countries, studies show that Taiwan residences were most interested in the enjoyment of food over the health benefits.

 

Hiufu Wong, Maggie. “40 Of the Best Taiwanese Foods and Drinks.” CNN, Cable News Network, 27 July 2015, http://www.cnn.com

 

Some of the top forty best Taiwanese foods and drinks include braised pork rice, beef noodles, bubble tea, and of course the famous Gua boa otherwise known as a Taiwan style burger. The Gua boa is a steamed bun sandwich, braised pork belly, pickled Chinese cabbage and powdered peanuts for extra sweetness.

 

 

 

Huang, Eddie. Fresh off the Boat : A Memoir. New York: Spiegal & Grau, 2015., 2015. EBSCOhost, https://libdata.lib.ua.edu/login

 

Eddie Huang is an American chef, restaurateur and food personality. He’s the co-owner of BaoHaus restaurant in East Village of Manhattan. To escape his previous crazy life style, he focused on his passion for food and opened a successful restaurant incorporating Taiwan/Chinese cuisine.

 

 

Hui-tun, Chuang. “The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine of Taiwan.” Copenhagen Journal of Asian Studies, vol. 27, no. 2, Dec. 2009, pp. 84-108. EBSCOhost, https://search.ebscohost.com/login

 

Taiwanese cuisine is an important part of identity practice. Ethnic cuisine restoration is a world wide phenomenon; in the Taiwanese case, it’s unique because their particular food consumption reflects their reconstruction of national identity.

 

 

Parrish, Ann. “Taiwan.” Our World, 2013. EBSCOhost, https://search.ebscohost.com/login

 

The island of Taiwan was discovered by the Portuguese in 1516 and consisted of Dutch, Chinese and Japanese culture. After World War II, the island surrendered to China and became Taiwan in 1947..

 

 

. The Raw and the Cooked. [San Francisco, California, USA]: Kanopy Streaming, 2014., 2014. EBSCOhost, libdata.lib.ua.edu.

 

The Raw and the Cooked is a short film that explores the diverse culture and cuisines of Taiwan., Chef Ladibisse makes a bouillabaisse (traditional fish stew) from inside a tree trunk cooked with heated stones. Another chef makes edible objects such as paper, roses, water bamboo and more.

 

 

Yu, Kaila. “23 Taiwanese Foods the Rest of the World Should Know and Love.” August 2017. 10 Ways the International Community Must Help Africa – Matador Network, Matador Network, https://matadornetwork.com/read

 

Taiwan is known for their delicious food and street vendors. Some authentic dishes of Kaila’s list include: scallion pancakes, biandang, rice stuff chicken wings, porkballs, soup dumplings and cold noodle salad. Rice, seafood, chicken and pork define most Taiwan cuisines.