Taiwan Bites
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42:04Taiwan's culinary culture has adapted from Japanese, Chinese and Euro-American palates. Eric learns how a new generation of Taiwanese chefs are exercising their birth right as natural fusion makers.
42:04With the growing global appetite for plant-based diets, Eric peeks under the lid of Taiwan's vegetarian recipes old and new. A mix of spirituality and ideals bubbling in the cauldron.
42:18Taiwan boasts of a 24/7 food culture, but Eric is adamant that this bite-sized tradition is more than just the night markets. He investigates the evolution of this habit and uncovers a hotpot innovation.
42:07It's been decades since Taiwan took the world by storm with its invention of bubble tea. Eric travels to Poland, the last frontier of the bubble tea invasion to understand its appeal.
42:04How can a cuisine with less than a hundred years of history be considered traditional? Eric travels from Germany to Taiwan, to unearth connection between his people and the recipes in their culture.
42:04Breakfast can be a feast in the Taiwanese style of getting tanked up for the day. With dishes of diverse origins, Eric explores the complex weave of recipes and uncovers memories.
42:09Beef noodles are iconic in a Taiwanese menu, and yet beef wasn't widely eaten on the island almost 70 years ago. From New York to Taiwan, Eric uncovers how cows changed the Taiwanese diet.
42:04A staple on the tables of Taiwanese restaurants worldwide, the braised pork rice has been a favourite of the working classes for decades. Eric uncovers the origins of this humble dish.