2017 / September
Cathy Teng /photos courtesy of Lin Min-hsuan /tr. by Bruce Humes
Over the past decade or so, names of exotic spices such as Thai holy basil, turmeric, tamarind and lemongrass have begun to pop up in Taiwan’s culinary lingo. These aromatic plants are the oft-yearned-for homeland flavors of Southeast Asian people who have come to live and settle in Taiwan. They not only enrich our food culture, they also represent an intriguing medium through which to acquaint ourselves with mainland and maritime Southeast Asia.