Written by David O’Brien. This article reflects on the author’s visit to Taitung, Taiwan, exploring how food intersects with identity, colonialism, and authenticity. Drawing on experiences in Xinjiang, Poland, and Taiwan, the author examines how cuisine can both divide and unite across cultural and political landscapes.
Written by Tun-Jung Kuo and Li-Ting Chang. This article reflects on a book talk discussing Taiwan Travelogue, highlighting how the novel uses food to narrate Taiwan’s colonial history, cultural hybridity and female perspectives. Through detailed depictions of cuisine and memory, it challenges historical narratives and deepens understanding of Taiwan’s evolving identity amid Japanese colonial influence and localisation.
Written by Chee-Hann Wu. This article discusses Taiwan Travelogue and its US book tour earlier this year. It highlights the controversial marketing strategy, the extensive use of footnotes to enrich the historical context, and the categorisation of the novel as queer literature due to the evident, though subtle, romantic undertones between the two female protagonists.
Written by Fiona Lin and Sam Robbins. Crucially, this isn’t just about establishing a new Taiwanese identity but rather a process of constant reflection for all upon this island on how to have an open and thoughtful form of national identity. I am happy that “Searching for Taiwan Flavour” can be part of this process by using food, drink, nature and business in the foreground.
Written by Chen Szu-An, Translated by Sam Robbins. According to data from the Lao Coffee Association, Taiwan was one of the earliest to enter the Laotian market and invest in coffee production after the government allowed foreign investment in the year 2000. There was even a period where some in Taiwan dreamed of becoming a major player in the development of Laotian coffee. In contrast with the Laotian beans that were first imported to Taiwan as cheap goods, as Taiwanese consumers became more accepting of the idea of “specialty coffee”, Taiwanese business people started to repackage Laotian beans.
Written by Kuan-Ren Yun (雲冠仁), translated by Sam Robbins. As Bubble tea has taken over the world and increasingly become a symbol of Taiwan, this unique Taiwanese flavour has only been possible by importing large qualities of tea leaves, including the Vietnamese tea leaves that so many Taiwanese have grown sceptical of. Taiwanese people have felt pride in the success of bubble tea sales, but they also continue to reject foreign tea leaves and see them as only authentic when only Taiwanese tea leaves are used.
