Notes on Wheat and Rice in Taiwan
How 1949 rewrote the table, quietly Boil…
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Notes on Thick Soy Sauce in Taiwan
A Viscous Black That Quietly Holds the T…
Notes on Star Anise as a Central Actor in Taiwanese Cooking
The source of a scent that feels medicin…
Notes on the Scent of Star Anise in Taiwan
Taiwan has a smell. Step out of the airp…
Notes on Four Invisible Pillars of Taiwanese Flavor
A structure behind the island’s shared s…
Notes on a Breakfast Shop in Taiwan
When Morning Offers Too Many Choices I w…
Notes on Taiwan’s 1949 Retreat
Taiwan’s streets offer a wide rang…
Notes on Fried Shallots in Taiwan
Brown Crumbs That Hold the Table Togethe…
Notes on Shacha Sauce as a Daily Engine in Taiwan
A rice thief, and its partner in water s…
Notes on Sha Cha Sauce as a Crossroads in Taiwan
A silver tin on the table, and the textu…