The Food of a Proud Island Nation with Clarissa Wei

*Made in Taiwan* by journalist Clarissa Wei serves as a comprehensive, journalistic documentation of modern Taiwanese food, establishing it as a distinct culinary identity rather than a subset of Chinese cuisine. Developed alongside culinary collaborator Ivy Chen, the book prioritizes technical accuracy and historical context, moving beyond the "cozy" cookbook genre to address the political and existential realities of life in Taiwan. Wei emphasizes the importance of crediting local sources and including original Chinese characters to ensure cultural integrity and accessibility. The project also debunks myths regarding ingredient origins, such as the impact of U.S. wheat aid and the historical influence of Japanese colonization on sugar usage. By capturing a snapshot of contemporary Taiwanese kitchens, the work preserves traditional techniques and personal narratives that are rapidly evolving in a globalized society.