When Taiwanese-American journalist and cookbook author Clarissa Wei gave birth to her first child three years ago, she did everything “right” – at least by Taiwanese post-partum care standards.
She checked into a dedicated confinement centre, expecting a month of nourishing herbal soups, expert recovery advice and the kind of rest that Chinese tradition has prescribed new mothers for centuries.
Instead, she felt lost.
“To be honest, the food wasn’t great,” Wei says. “I developed post-partum anxiety because I was just confused; no one explained anything to me. It felt like a quarantine hotel, and I felt quite alone.”
That experience, combined with the recent birth of her second child, became the unlikely genesis of her new cookbook, Sitting the Month: Postpartum Recipes for Rest & Recovery, which will be released in September.
“Sitting the month” is the literal translation of zuo yue zi, the traditional Chinese practice of post-partum confinement that lasts anywhere between 30 and 100 days.
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