Chiang Hsun ruminates on a myriad of ingredients, marvelling most at the eight vegetable ‘aquatic immortals’ in Chinese cuisine, which showcase the pure and delicious flavours of the season. Best of all, he enjoyed the heavenly dishes during autumn, in a little Shanghai restaurant that feels like home.
Culture
Culture
Taiwanese art historian Chiang Hsun reminisces about the good old days of simple food and heartfelt folk religious festivals, where regular households threw banquets and opened their doors to friends and strangers. It is in those vignettes of daily life that all of Taiwan’s generosity, harmony, magnanimity and acceptance are on display.
Culture
Amid the grandeur of his friend’s deluxe kitchen, Taiwanese art historian Chiang Hsun remembers his mother, a skilled cook. With simple tools and deft hands, she whipped up artisanal meals worthy of many a great restaurant.
Culture
Ensconced in Dapu village in Chishang, a Hakka enclave where air-drying is a common way to preserve food, art historian Chiang Hsun muses about the ways that Chinese and others around the world have ingeniously learnt how to preserve food for long periods of time from methods ranging from pickling to salt-curing and air-drying. In food preservation as in life, time builds character and patience often yields rewards.
Culture
Have we lost more than we gained with the invention of the refrigerator? With giant fridges in each household, sometimes more than one, stuffed to the brim with frozen food and leftovers, are we eating less well now than when we had no means to store food? Chiang Hsun ponders the question.
Culture
Like the art of cooking, which often involves a mastery of heat control, living a good life is determined by how we can temper our souls, do what we are put on this earth to do and not take things for granted. We may not know what our life’s purpose is immediately, but if we stay the course, we can adjust the embers of our lives as we walk on.
Culture
Being his mother’s good helper in the kitchen for many years, Taiwanese art historian Chiang Hsun got to experience cooking with firewood, charcoal and of course the everyday natural gas. He is convinced that a different fire and stove begets a different flavour in food. Taiwan today is fortunate to have access to fire at the flick of a switch but this could all change. Lucky thing for Chiang, some firewood is all he needs to make his favourite scorched rice snack.
Culture
Taiwanese art historian Chiang Hsun remembers his trips to the market as a child which taught him more than he could ever learn in schools about life and humanity. From the back lanes of 44 Kan Site, a shopping street that used to house exactly 44 shops, he would peek into courtyards and encounter the kindness of shop owners; from the varied stalls of Dalong Market, he learnt about the sanctity of life of all living beings, human or animal.
Culture
Catching sight of a rare native flower in bloom, art historian Chiang Hsun ponders beauty in diversity and the unique heritage of the indigenous people of Taiwan’s Orchid Island.