The paperback edition of A Culinary History of Taipei: Beyond Pork and Ponlai, the food book I co-wrote with Katy Hui-wen Hung before the pandemic, was published back in February (I’m told) but not until this week did the authors’ copies reach us here in Taiwan. Hopefully its lower price compared to the hardback will lead to greater sales.

To read extracts from the book, go here, here, and/or here.