In Defense of Andrew Zimmern

While Zimmern could have chosen his words (for which he’s apologized publicly) more carefully, taken in the context of the overall conversation it’s clear none of his comments were meant to disparage Chinese cuisine in America, or Chinese-Americans (in or out of the food industry). Zimmern’s respect for culinary culture and the people who work in the food industry is well-documented. As a journalist who has spent most of his adult life living in Taiwan and China and promoting their shared culinary and cultural heritage, I believe the social-media uproar over his comments are quite unjustified, and that his knee-jerk demotion should be overturned.

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A conversation with Andrew Zimmern

The Travel Channel’s Andrew Zimmern talks to Taiwan Scene about Taipei’s expanding culinary scene, the Michelin guide, must-try Taiwanese foods and must-visit Taipei restaurants.

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Goats and Gas Masks at Taiwan’s Hell Kitchen

Taiwan Scene Editor in Chief accompanies German TV company Maximus to Uncle Sheep Restaurant in Chiayi to watch it’s own make the world’s best goat hot pot!

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A Dialogue Between Ingredients and Cuisine Interview With Taiwanippon Chef, Tatsuya Ono

In the restaurant, Taiwanippon (赤綠), it’s a cinch that there’ll be customers there from at least two countries: Taiwan and Japan, and, indeed, the cuisine here has helped build a friendship that transcends national boundaries.

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