If I didn’t blog much in April, I’m at least happy to have finally published the book review of 《我的青春、我的FORMOSA》, and even mustered the energy to write a French version of the post, oh la la! If you’re studying Chinese – or are already a Chinese literate – and looking for a friendly introduction to the recent history of Taiwan, I highly recommend it.
Looking up information, writing and translating used up more blogging bandwidth than expected, and so partly explains the slower activity around here, as of late.
I did start a bunch of drafts so ideas to write about are not lacking, and hopefully some will see the light this month. 🙂 Still, expect some erratic blogging on my part as I’m in the middle of moving to another nest with all the fun that it entails and the adjustment that the new place will involve, such as partaking in the Taiwanese fun of chasing after the singing trash truck. On the brighter side, I hopefully won’t need to shop for and put together any IKEA furniture, and that in itself, is a relief!
In case you missed it, Andrew Zimmern‘s Bizarre Food in Taipei has aired, it was his second time eating his way through the capital of Taiwan, which he did with brio thanks to his knowledgeable fixers. Some sights may be familiar to TV viewers, i.e. he revisited Shenkeng 深坑 and ate at the exact same seafood restaurant in Keelung as Bourdain did, but the show also featured some lesser heard culinary curiosities, like Ah-Po’s iron egg 阿婆鐵蛋 or the Magic Noodle Mountain (Shihding Hsu’s Handmade Noodle 石碇手工).
The episode then predictably ended with scenes at Din Tai Fung 鼎泰豐 where Zimmern got the celebrity treatment of trying his hands at making some 小籠包. I did appreciate his effort of referring to 小籠包 as xiaolongbao or XLB – which I’ve seen used more and more – instead of some other English translation which just don’t make justice to it. I don’t know about you, but I kind of like the sound of the name XLB, it’s easier to write, easier to say, and still conveys the complexity of this delicacy. Miam!
In Kaohsiung, it already feels like summer, but with third-phase water rationing is in effect, I’m not sure how much longer I’ll be rejoicing these sunny days.
‘Till next time! 😎
亡羊補牢 is my Chinese idiom for the month, and is the equivalent of the expression “better later than never”. Seeing the punctuality, or lack therof, of my monthly round-up postings, I think that the reason behind my choosing is pretty self-explanatory. 😛
Q&A with Xi Jinping's English translator. On getting rid of adverbs, the word 'comrade' and more: on.wsj.com/1J64KsE—
Te-Ping Chen (@tepingchen) April 16, 2015
On my Instagram.