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This book examines Hong Kong foodways in different periods of social development and hopes to advance anthropological inquiries by addressing issues concerning identity, migration, consumerism, globalization, and the invention of local cuisines in the context of Hong Kong as a fast-changing society in East Asia.
Price: £12.00
Pages: 116
Publisher: Hong Kong University Press
Imprint: Hong Kong University Press
Series: Hong Kong Matters
Publication Date:
15 November 2022
Trim Size: 7.00 X 5.00 in
ISBN: 9789888754359
Format: Paperback
BISACs:
‘This book relates food production and consumption to ecology, migration, and globalization and contributes to the study of food heritage. It is an essential reference on the study of foodways in Hong Kong.’
—Tan Chee-Beng, The Chinese University of Hong Kong
List of Illustrations
Preface
Acknowledgements
Introduction: Hong Kong Foodways
1. Local Food Production
2. The Arrival of Migrants’ Food in the Post-war Era
3. The Rise of Nouvelle Cantonese and International Cuisines
4. In Search of Nostalgic Food
5. The Awareness of Food Heritage
6. Concluding Remarks
Notes
Works Cited