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DESCRIPTION:This hybrid event will be centered around a conversation with C
 larissa Wei\, Tzu-i Chuang Mullinax\, and Eileen Chengyi.\n\n \n\nWe are wh
 at we eat\, and the cuisines that define us reflect rich and complex histor
 ies\, identities\, and narratives. Taiwan is no different\, and its unique 
 culinary identity encompasses decades of cultural and social influences fro
 m Indigenous groups\, China\, Japan\, the United States\, Southeast Asia\, 
 and much more.\n\n \n\nJoin us for a lively book talk and guided food tasti
 ng with author and reporter Clarissa Wei\, influential food writer Tzu-i Ch
 uang Mullinax\, and cultural scholar Eileen Chengyin Chow\, that explore Ta
 iwan’s culinary transformation and how it reflects broader themes of resili
 ence\, adaptation\, and cultural blending. Central to the conversation will
  be Clarissa Wei’s recently published book\, Made in Taiwan: Recipes and St
 ories from the Island Nation\, which was a 2024 James Beard Award Nominee f
 or Best International Cookbook\, winner of the 2024 IACP Julia Child First 
 Book Award\, and named a Best Cookbook of 2023 by The New York Times\, amon
 g numerous other outlets. This cookbook goes beyond recipes\, offering a de
 ep dive into the historical and cultural evolution of Taiwanese cuisine. Dr
 awing on historical research and personal stories\, Made in Taiwan reflects
  on how food serves as a dynamic expression of identity in Taiwan’s complex
  history. Following the book discussion\, we will host an informal food tas
 ting of a handful of classic Taiwanese foods and snacks in partnership with
  local Taiwanese eateries and food venues.\n\n \n\nWhether you're passionat
 e about food\, history\, or Taiwan studies\, this talk will be a delicious 
 and scholarly look at the flavors that define Taiwan.\n\n \n\nAbout the Spe
 akers\n\n \n\nTzu-i Chuang Mullinax is a Taiwanese American chef and food w
 riter currently based in Washington DC. Having spent the past two decades l
 iving across various locations in the US\, Taiwan\, China\, and Indonesia\,
  she is driven to explore similarities and differences across culinary cult
 ures and build bridges to understanding between the English and Chinese-spe
 aking food worlds. She is the author of Anthropologist in the Kitchen (廚房裡的
 人類學家)\, a genre-defining food memoir\, and several best-selling cookbooks. 
 Her YouTube channel features videos of Western-style cooking presented in C
 hinese\, and Chinese-style cooking presented in English. She is also the ho
 st of the award-winning documentary mini-series: The Melting Wok - Chinese 
 Foods American Dream.\n\n \n\nEileen Chengyin Chow is Associate Professor o
 f the Practice in the Department of Asian and Middle Eastern Studies\, Dire
 ctor of Graduate Studies in EAS\, and also currently Acting Director of the
  Asian/Pacific Studies Institute at Duke University. Additionally at Duke\,
  Eileen is a founding/core faculty member in the Asian American Diaspora St
 udies Program\, the first such program in the U.S. South\; and is the found
 ing director of Duke Story Lab\, a humanities lab dedicated to the study of
  stories and the communities that coalesce around them. Elsewhere\, she is 
 Director of the Shewo Institute of Chinese Journalism at Shih Hsin Universi
 ty in Taipei\, Taiwan\, and serves on the editorial boards of Biographical 
 Literature\, the LA Review of Books\, Asia Society’s China Books Review\, a
 nd Third State Books\; and with Carlos Rojas\, is co-editor of the Sinotheo
 ry book series for Duke UP. Eileen’s teaching and research interests includ
 e literature\, film and visual studies\, popular culture (anime/manga\, fan
 doms\, media technologies)\, diaspora studies\, and the histories of Chinat
 owns around the world.\n\n \n\nClarissa Wei is a journalist and cookbook au
 thor. Her debut cookbook\, Made In Taiwan\, is a celebration of the island 
 nation she calls home. It was a finalist for the 2024 James Beard Award for
  Best International Cookbook and the IACP Julia Child First Book Award. Her
  work has appeared in the New York Times\, the New Yorker\, and Foreign Pol
 icy\, among other places. Previously\, she was an award-winning senior repo
 rter at Goldthread\, a video-centric imprint of the South China Morning Pos
 t. Born and raised in Los Angeles\, she currently lives in the hills of Tai
 pei with her husband and toddler. Her second cookbook\, Sitting The Month\,
  is about postpartum recovery and will be published by Norton in 2026.
DTEND:20241018T153000Z
DTSTAMP:20260308T173427Z
DTSTART:20241018T140000Z
GEO:38.896228;-77.043957
LOCATION:Elliott School of International Affairs\, room 505
SEQUENCE:0
SUMMARY:Beyond Boba: Taiwan’s Culinary Culture In A Global Context
UID:tag:localist.com\,2008:EventInstance_47720737785760
URL:https://calendar.gwu.edu/event/beyond-boba-taiwans-culinary-culture-in-
 a-global-context
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