Hong Kong has a unique aspect of its culture, which combines colors of the globe. From business sectors to living styles, from its development to its governance it combines diversity among its narrow borders.
Foodway is one of this rich aspect of Hong Kong that we found here. Since the 1950s, foodways in Hong Kong became enormously diversified regarding the improvement of living standards with the increase in its economic achievements. Throughout the late 1970s, the increase of overseas tourism heightened the demand for choice by local residents and for increased variety in distinctive modern city lifestyles; likewise, this new wealth increased expectations for more delicate, exotic and refined foods in the local diets; the demand for a higher quality of life can be seen through the emergence of nouvelle Cantonese cuisine, which combines exotic taste, expensive ingredients and Western catering.
As aimed to have better understanding towards both cultures and societies, Pearl Institute (Formerly known as Anatolia Cultural & Dialogue Centre) has organized a talk on Ecological Foodways of Hong Kong.
Mr Sidney Cheung, Professor and Chairperson of the Department of Anthropology, Associate Director of the Centre for Cultural Heritage Studies, gave a talk on the Foodways in Hong Kong as it has quite deep researches and a book on this area.
Mr. Cheung has mentioned the facts that have influence on Hong Kong Foodways. He emphasized that because of its geopolitical position and diverse history; it has a combination of east and west cuisine culture and a strong marine culture at the same time.
Mr. Cheung also has explained some natural and unnatural effects of Foodways in Hong Kong by his own analyses and reports that have been published on this area.
Mr. Cheung has answered the questions of audiences after his inspiring talk. Afterward he and other guests welcomed to have refreshments, which prepared according to the “Turkish Foodways”
Invalid Displayed Gallery