MOCA COOKS - Taiwanese & Taiwanese American Cuisine

Did you know that bubble tea originated in Taiwan? When you think of Taiwanese cuisine, what comes to mind? In recent years, Taiwanese food has gained widespread popularity, with a surge of restaurants such as A-Pou’s Tastes, 886, Ho Foods, Win Son, and Wenwen, among others. Before this wave, long-time favorites like Taiwan Pork Chop House and Taiwan Bear House had already established themselves in Manhattan’s Chinatown. But what exactly defines Taiwanese cuisine?

MOCA COOKS: Taiwanese and Taiwanese American Cuisine invites Professor Paoyi Huang to share her research on the roots and evolution of Taiwanese and Taiwanese American food. This program will explore the migration history of the Taiwanese people and examine how Taiwanese identity has evolved over the past few decades. We will also discuss the rise of Taiwanese restaurants in New York City and the factors driving their recent boom in popularity. Owners of Taiwanese restaurants will join us to share their stories and perspectives.

To enhance the experience, participants will be treated to a selection of Taiwanese light bites, snacks, and beverages.

Paoyi Huang is an Associate Professor of Sociology at the Borough of Manhattan Community College (BMCC). Her research spans migration, gender, and education, with a focus on how structural and cultural forces shape everyday experiences. Her dissertation project was an ethnographic study examining gender dynamics and ethnic tensions within cross-border marriages between Chinese women and Taiwanese men. Since joining BMCC, her scholarship has expanded to include carework, pedagogy, and the experiences of community college students, such as research on challenges they faced during the COVID-19 pandemic. Currently, she is excited to explore the intersection of identity, nation branding, and the transformation of the Taiwanese food landscape in the New York metropolitan area.

*MOCA members are required to present their MOCA ID at check-in.

Host or Publisher Museum of Chinese in America