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  • Hong Kong Matters Book Series

Hong Kong Foodways

Hong Kong foodways is known to people around the world and restaurants/eateries can be found at every corners of the city. But, what is Hong Kong foodways? This book will describe changes, variation, and innovations of Hong Kong foodways, particularly pays attention to questions related to the context of changing lifeways and social tastes since the postwar era. Again, the author would like to broaden relevant classic work by examining Hong Kong foodways in different periods of the social development, and hope this can advance anthropological inquiries by addressing recent theoretical issues concerning identity, migrations, consumerism, globalization, and the invention of local cuisines in the context of Hong Kong as the fast changing society in East Asia.

Author: Sidney Cheung

Sidney C. H. CHEUNG is Professor of the Department of Anthropology, The Chinese University of Hong Kong. He got his PhD in Osaka University on the study of cultural relations between Ainu people and Japanese. His latest book is Hong Kong Foodways (HKU Press), and he co-edited and edited books include Tourism, Anthropology and China (White Lotus, 2001), The Globalization of Chinese Food (RoutledgeCurzon, 2002), Food and Foodways in Asia: Resource, Tradition and Cooking (Routledge, 2007) and Rethinking Asian Food Heritage (Foundation of Chinese Dietary Culture in Taipei, 2015); also, he is General Editor of the forthcoming Berkshire Encyclopedia of Chinese Cuisines (Berkshire and Oxford U. Press).