Hong Kong Foodways

Description

An in-depth anthropological study of the eating habits and culinary practices throughout Hong Kong’s rapidly shifting cultural spheres. As cornerstones of cultural identity formation, food cultures and regional cuisine distinctly reflects the complex geopolitical forces that shaped Hong Kong. As the region’s history is woven through national power struggles and colonial rulership, the foodways of Hong Kong often reflect the real-time dialogue between shifting populations, cultural forces, and volatile economies. Hong Kong Foodways examines the social relations, cultural currents, and economies of food production that shape the region’s food culture through different periods of social and political development. This book advances anthropological inquiries into the fastest-changing society in East Asia by addressing issues concerning identity, migration, consumerism, globalization, and the invention of local cuisines. Sidney C. H. Cheung is a professor in the Department of Anthropology at the Chinese University of Hong Kong.