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I have lived my Taiwanese culture as much as my American one, in ways that echo through my life choices. I am Taiwanese in an unquantifiable manner, a manner so intertwined with who I am today that it is innately “enough.”
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There is an intersection near where I live with no fewer than eight drink stores, and only the fanciest of them costs more than $3.
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Whatever it is you’re doing now, there may be a thought in the back of your mind that goes along the lines of, “So this is it? This is the real world?”
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Growing up someplace makes it easy to forget some of the great things that you love most, which I was reminded of over a weekend trip to southern Taiwan.
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UC Berkeley’s study abroad programs attracted more than 1,700 students from fall 2016 to summer 2017, studying in 40 countries across the globe.
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Like many Taiwanese schoolchildren, my earliest forays into the vast world of Chinese literature began with the recitation of the San Zi Jing (Three-Character Classic) — perhaps best described as catechisms for the budding Confucianist.
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We at the Clog have decided to reveal a wonderfully delicious recipe from the exotic streets of Taiwanese night markets: Taiwanese glutinous rice.
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The film brilliantly sifts through two decades’ worth of documentation that plays a vital role in revealing something profound about both Huang and her mother.
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If you’re in Berkeley this summer, your main relaxation goal is probably to grab a leisurely lunch at the Cheese Board Collective or maybe head out to appreciate some Bay views. But the Bay Area has so much to offer once you get beyond Shattuck Avenue and Telegraph Avenue. As
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In recent years, about one-fifth of the students attending summer classes at UC Berkeley have hailed from countries beyond the campus’s own.
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