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Beautiful, bustling and breathtaking, Taiwan is a country home to a rich culture, fantastic food and marvelous people. As I finish my second year at UC Berkeley, I’m left reminiscing about my trip back to Taiwan last summer.
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My journey into spontaneous living began in the misty and tropical mountains of Northern Taiwan when I was 17.
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It is nearly impossible to imagine March Madness without an audience to create the atmosphere that has made the tournament so popular.
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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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