New Culinary Documentary Explores the Food of Taiwan

Some Steamed Buns at a street stall in Tainan
Breakfast at Fu Hang Dou Jiang Restaurant in Taipei
Dish “Onion Onion Onion” served at RAW Restaurant, Taipei

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)
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Photo 2: Some Steamed Buns at a street stall in Tainan. (Photo caption: John Barkley/CIA)
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Photo 3: Breakfast at Fu Hang Dou Jiang Restaurant in Taipei. (Photo caption: John Barkley/CIA)
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Photo 4: Dish “Onion Onion Onion” served at RAW Restaurant, Taipei. (Photo caption: John Barkley/CIA)
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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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