Napa, CA – From
the energetic night markets of Taipei, where adventurous eaters snack on
sizzling oyster omelets and steaming bao, to the
ultra-modern menus at Andre Chiang’s RAW, where next-generation chefs
reinterpret classic Taiwanese flavors, The Culinary Institute of America
presents its newest documentary series, World
Culinary Arts, Taiwan. The series is now streaming at www.ciaprochef.com/WCA.
The documentary includes a trip to Shin Yeh to experience traditional Taiwanese comfort food, back-alley street food eateries
in Tainan City, and interviews with the innovative chefs at Mume.
It also features breakfast at Taipei’s famous Fu Hang Dou Jiang Restaurant and
demonstrations of some of Taiwan’s iconic recipes with Ivy Chen of Ivy’s
Kitchen.
Our two guides to Taiwan are KF Seetoh,
television host and the founder and organizer of the World Street Food Congress;
and Joan, Taiwanese food expert and founder and writer for A Hungry Girl’s Guide to Taipei.
“I was honored to be a part of The Culinary Institute of
America’s spotlight on Taiwan’s amazing and diverse ingredients, talented chefs,
and delicious flavors,” said Joan. “Taiwan might be known for its night
markets, street eats, and beef noodles, but we also have
the chefs from Mume and RAW, who are leading the
modern, casual fine dining scene in Taipei. I love that the documentary also goes
beyond Taipei, to cities like Tainan and Kaohsiung, where we were able to
experience the kinds of authentic and traditional restaurants and foods that
Taiwanese people grow up eating.”
Winner of two James Beard Awards, the CIA’s World Culinary Arts program explores the
best in food and cooking around the world. The documentary series focuses on a
given country or region and examines its flavors, iconic recipes, produce,
specialty ingredients, markets, street food, and most celebrated restaurants. Launched
in 2004, this digital media initiative is an outgrowth of the entire family of
world flavor programs from the CIA, including the college’s flagship Worlds of
Flavors International Conference & Festival. From China, Mexico City, and
Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the
cuisines of more than 20 countries and regions around the world at www.ciaprochef.com/WCA.
The World Culinary
Arts program is made possible by the generous support of Unilever Food Solutions.
Photo Captions and Hi-Res Images:
Photo 1: Taiwanese
Steamed Fish at Ivy’s Kitchen, Taipei. (Photo
caption: John Barkley/CIA)
View hi-res image >
Photo 2: Some Steamed
Buns at a street stall in Tainan. (Photo caption:
John Barkley/CIA)
View hi-res image >
Photo 3: Breakfast
at Fu Hang Dou Jiang Restaurant in Taipei. (Photo
caption: John Barkley/CIA)
View hi-res image >
Photo 4: Dish “Onion Onion Onion” served at RAW
Restaurant, Taipei. (Photo caption: John
Barkley/CIA)
View hi-res image >
Media Contact:
Claudia Ramer
Digital Media Manager
707-967-2509
c_ramer@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor’s degree
majors in management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the CIA the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The CIA has locations in New York, California, Texas, and
Singapore.
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