Donate

Ivy Chen

Seafood Congee, as presented in the Taiwanese cookbook Made in Taiwan: Recipes and Stories from the Island Nation.

A new book explores Taiwan’s culinary identity

Books

The culinary contributions of Taiwan are often overshadowed by other cuisine from the region, especially China. Now, a new cookbook highlights some of the ingredients and flavors that make Taiwanese cooking unique.

Tell us about your experience accessing The World

We want to hear your feedback so we can keep improving our website, theworld.org. Please fill out this quick survey and let us know your thoughts (your answers will be anonymous). Thanks for your time!

We respect your time, attention and privacy

This is a news website, not a click casino. We do NOT employ deceptive behaviors, display annoying ads or use third party cookies and trackers to monetize your visit or help advertisers track you across the internet.

Simply, we ask that you would consider a donation to support the journalism we produce every weekday. Thank you.

This is The World

The World is a public radio program and podcast that crosses borders and time zones to bring home the stories that matter.

Follow The World

Subscribe to The World’s Latest Edition podcast for free using your favorite podcast player: