Made in Taiwan av Clarissa Wei

499,-

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Clarissa Wei is a freelance journalist based in Taipei. Born in Los Angeles but raised on the food of Taiwan, she has been writing about the cuisines and cultures of Taiwan and China for over a decade. Her writing has been published in <I>The</I> <I>New York Times</I>, <I>The New Yorker</I>, the<I> Los Angeles Times</I>, <I>Serious Eats</I>, and <I>Bon Appétit</I>. She has produced videos on cross-strait tensions for <I>VICE News Tonight</I>, <I>60 Minutes</I>, and SBS<I> Dateline</I>. Previously, Clarissa was a senior reporter at <I>Goldthread</I>, a video-centric imprint of the <I>South China Morning Post</I> in Hong Kong, where she made over 100 videos on the foods and cultures of China, Hong Kong, and Taiwan in the span of two years. In her spare time, she tends to a subtropical food forest on the outskirts of Taipei.