Written by Gita T. This article argues that Taiwan has a chance to avoid overtourism and achieve ESG goals by leveraging its food culture. Taiwan’s snack-based dining offers a natural way to spread visitors beyond overcrowded sites. This could include gamified snack trails, an authentic cultural experience, and curated insider routes for continuity travellers.
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 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.
Written by Kuan-Ren Yun (雲冠仁), translated by Sam Robbins. When I was in Vietnam from 2016 to 2018, there was a time of immense market transformation underway that raised a very interesting question: The now-famous “Taiwanese bubble tea” had become reliant on Vietnamese tea leaves in Taiwan, and it was only after the transition to Vietnamese tea leaves was made could Taiwanese bubble tea be produced at such a scale to become a global phenomenon.
