Chau H. Wu graduated with a B.S. from the National Taiwan University and received his Ph.D. from the University of Miami and postdoctoral training at Duke University and Marine Biological Laboratory (Woods Hole, MA). He survived the bloody massacre in Taipei during the 228 Incident when he was 6 years old. He was on the faculty of Northwestern University Feinberg School of Medicine for 30 years, and is Emeritus now. He currently teaches the Intermediate Taiwanese course at the Taiwan School in Chicagoland.

His research on the linguistic relationship between Taiwanese and European languages can be found in his blog HERE

John Cheng has broad research interests including: popular culture, race and ethnic studies including Asian American Studies, cultural studies and critical theory, and the history of science. His book, Imagining Science: Science Fiction and the Culture of Popular Science, is forthcoming from the University of Pennsylvania Press. He is working on a new project on Asian American cultural studies, law, and geography and writing pieces on Taiwanese American identity and politics.

Jennifer 8. Lee is a New York Times reporter for the Metro section. Lee is presently writing a book about Chinese food titled The Fortune Cookie Chronicles and is documenting the process on her blog fortunecookiechronicles.com. Warner Books editor Jonathan Karp struck a deal with Lee to write a book about "how Chinese food is more all-American than apple pie," according to Lee. The book will detail the history of Chinese food in the United States. One interview she conducted for the book was with a famous chef in Taiwan. Karp wouldn't reveal the exact amount, but said that he felt confident "she could buy a lot of steamed pork dumplings with this advance."