Chinese Soul Food —The Hakka Cookbook From Around The World (Complex Chinese Edition)

Author: Linda Lau Anusasananan
Translators: Huang Wan-ling and Liu Jung-kuei
Preface by: Huang Shiun-wey and Tao Chen-wei
Publication Date: First Edition, May 2024
Originally published in English as The Hakka Cookbook: Chinese Soul Food from around the World, this book chronicles author Linda Lau Anusasananan’s journey to trace Hakka communities across the globe. Through her interviews, she depicted Hakka families in Taiwan, the United States, Peru, Malaysia, Singapore, Jamaica, Trinidad, India, and Canada, collecting their stories, recipes, and memories of home.
The result is both a culinary travelogue and an ethnographic record, capturing how Hakka people have preserved and reinvented their food traditions in diverse cultural landscapes. Dedicated to those who, like the author, seek to understand Hakka history and food culture, this Chinese edition makes the stories and flavors of Hakka cuisine accessible to an even wider global readership—connecting Hakka communities around the world through the shared language of food.