I am in what is considered the culinary capital of Taiwan, the southern city of Tainan.

And inside one of Tainan's oldest wet markets you will quickly

see how vibrant Taiwanese cuisine is. Their displays of shiny orange and silver fish, bright rows of glistening pork ribs, and

overflowing crates of dragon fruit and lava.

You know, this place is just everyday grocery shopping for cooks around here, but it's also a portrait of all

the forces both indigenous and colonial that have shaped modern Taiwan. Consider this.

Taiwan has endured a long history of colonization.

So what makes Taiwanese food?

Well, Taiwanese.

And how does the island's history

contribute to its culinary culture?

From NPR, I'm Elcit Chang. It's Thursday, January 11th.

This message comes from NPR sponsor SAP Concur.

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