Steven Crook has freelanced for Taiwan’s English-language newspapers and inflight magazines in the region since 1996, writing about travel, culture, business and environmental issues as well as food. His articles have appeared in Christian Science Monitor, South China Morning Post, and CNN Traveler Asia-Pacific, as well as several other magazines and newspapers. Recent assignments have included indigenous restaurants, an overview of Taiwan’s world-beating oolong teas, Taipei’s whiskey and cocktail bars, and the role of the papaya in local farming and cooking. He’s had four books about Taiwan published, including Taiwan: The Bradt Travel Guide.Katy Hui-wen Hung is a Taipei native, an avid collector of recipes and culinary stories, as well as a passionate advocate of Taiwanese cuisine. She has assisted a number of well-known food writers on their Taipei food assignments, including Andrea Nguyen and Robyn Eckhardt.
Dive deep into the delicious intricacies of a cuisine rich with historical lore, political landmines, and great significance to dining trends worldwide. Steven Crook and Katy Hui-wen Hung have done us a great service in illuminating the food of Taipei in all its complicated beauty, lending a voice to its unheard soldiers along the way as well as the outside influences that continue to shape its future.
In A Culinary History of Taipei: Beyond Pork and Ponlai co-authors Steven Crook and Katy Hui-wen Hung lead the reader on a fascinating journey into the foodways of one of Asia's most delicious cities.
In this exceptionally broad survey, Crook and Hung go well beyond Taipei's iconic night markets and street food to familiarise the reader with Taiwan's natural bounty and its signature ingredients, and to introduce us to farmers and chefs. Chapters on offerings and festival foods and longstanding 'landmark' restaurants celebrate culinary tradition, while an interview with a Taiwanese chef spearheading modern approaches to the island's cuisine in his Taipei restaurant acknowledges the evolving nature of the city's culinary culture. Rounded out with dining recommendations for visitors, and a recipe chapter for home cooks, A Culinary History of Taipei is the essential guide to Asia's most overlooked gastronomic center.
7/31/20: Co-author published article in Taipei Times (circ: 111k) naming book, “Highways and Byways: Shuanglianpi: Where nature takes its course.”