foodways
Aim : to have a better understanding of food heritage in the fast-changing HK by investigating Chinese foodways related to heritage preservation focusing on
1. culinary resource in agriculturaland cultivation system
2. wholesale/retail trade network
3. family recipe
draw attention to:
1. paradox of defining heritage for preservation (is we can never find the right moment for the identification. In other words, we are either too late or too early; we are too late to rescue the extinguished items and too early to include modified or commercialised items for preservation)
2.dilemma of whether we should preserve traditional foodways that have been modified for market interest as they are discredited for loss of authenticity.
Introduction:
The first book on Chinese foodways – Qi min yao shu (齊民要術)which documents in words the regional differences of ingredients and culinary skills in China. classified into four major regional cuisines, in terms of east, west, north and south
N: famous for its cooking skills, representative: Shangdong cuisine
W: hot+spicy : Sichuan cuisine,
E : cutting skills, Jiangsu cuisine
S: Guangdong cuisine, freshness.
Chinese cuisine’ only exists for the sake of the representation of Chineseness as a form of otherness (also see Appadurai 1988); the cultural boundary created through regional cuisines reflects the awareness of local identity formation in a wide scope of Chinese societies
Understanding Chinese foodways transnational trade development, migration and forms of transport
pose challenges to traditional concepts of foodways and their production and consumption
Concept of eating
-choose food(hot/cold)
-maintenace of balance in the body
(illustrate how eating habits are related to their conceptualization of the body)
social function: food,a basic physical need for human activities + the formation and strengthening of human relations.
Eg.pun choi serve as banquet food in single
1. culinary resource in agriculturaland cultivation system
2. wholesale/retail trade network
3. family recipe
draw attention to:
1. paradox of defining heritage for preservation (is we can never find the right moment for the identification. In other words, we are either too late or too early; we are too late to rescue the extinguished items and too early to include modified or commercialised items for preservation)
2.dilemma of whether we should preserve traditional foodways that have been modified for market interest as they are discredited for loss of authenticity.
Introduction:
The first book on Chinese foodways – Qi min yao shu (齊民要術)which documents in words the regional differences of ingredients and culinary skills in China. classified into four major regional cuisines, in terms of east, west, north and south
N: famous for its cooking skills, representative: Shangdong cuisine
W: hot+spicy : Sichuan cuisine,
E : cutting skills, Jiangsu cuisine
S: Guangdong cuisine, freshness.
Chinese cuisine’ only exists for the sake of the representation of Chineseness as a form of otherness (also see Appadurai 1988); the cultural boundary created through regional cuisines reflects the awareness of local identity formation in a wide scope of Chinese societies
Understanding Chinese foodways transnational trade development, migration and forms of transport
pose challenges to traditional concepts of foodways and their production and consumption
Concept of eating
-choose food(hot/cold)
-maintenace of balance in the body
(illustrate how eating habits are related to their conceptualization of the body)
social function: food,a basic physical need for human activities + the formation and strengthening of human relations.
Eg.pun choi serve as banquet food in single