Taste Taiwan: Taiwanese Delicacies and Food Literature” is open to the public for free until April 23rd. During the exhibit, several interspersed public events will take place in the gallery, featuring food writers, TV personalities and radio host and scholars, to explore the nostalgia and cultural significance of Taiwanese delicacies, as well as to taste the food while enjoying the literary discussions surrounding the intricacies of Taiwanese food culture. FOR IMMEDIATE RELEASE / PRURGENT
Los Angeles –Taiwan Academy in Los Angeles, a formal overseas organization of the Ministry of Culture of Taiwan, is holding an exhibit titled “Taste Taiwan: Taiwanese Delicacies and Food Literature.” The exhibit is open to the public for free until April 23rd at Taiwan Academy’s gallery located in 1137 Westwood, Los Angeles. During the exhibit, several interspersed public events will take place in the gallery, featuring food writers, TV personalities and radio host and scholars, to explore the nostalgia and cultural significance of Taiwanese delicacies, as well as to taste the food while enjoying the literary discussions surrounding the intricacies of Taiwanese food culture.
Using “food literature” as a starting point, the Taste Taiwan exhibit curated an audiovisual experience focusing on the cross sections of food and literature. The exhibition presents six pieces of Taiwanese literature, each about a special variety of Taiwanese food: Bubble Tea, Railway Bento Box, Ru Rou Fan (Minced Pork Rice), Taiwanese Grilled Sausage, P?ng-Bí-Phang (Pop-Rice), and Popiah (Steamed Spring Roll)—presented by three prominent writers who turns letters into mouth-watering morsels: JiaoTong, Han Liang-Lu, and Han Liang-Yi.
In order to guide the audience to greater understanding of the unique influence of food on literature in Taiwan, the Taiwan Academy will host three public dialogues by inviting experts, scholars, and writers of culinary and literary realms to share the insightful about food and writing in Taiwan. Speakers will include: Jiao Tong, known as the “Godfather” of food literature in Taiwan; Theresa Lin, a chef, an author and a television personality; Anna Lee, a film production food stylist; Professor Pin-hui Liao of University of California, San Diego; Professor Michael Berry and Professor Robert Chi, both of Asian Languages & Cultures of University of California, Los Angeles.
Set on not only quenching the thirst of knowledge, Taiwan Academy is also set on curbing the hunger of its audience. As an extension of the event, Taiwan Academy has partnered with Lollicup Fresh, with special promotional pricing available after visiting the gallery, such as 1 dollar Milk Tea and 50% off Railroad Bento Boxes. Each of the literary public dialogues will also be catered, featuring all six of the Taiwanese delicacies in the exhibition for the audience to try a taste of Taiwan.
Everyone who loves food and food literature is welcome to inquire more at Taiwan Academy’s Facebook https://www.facebook.com/taiwanacademyla/. | 
