• Is that true that you are what you eat?
• What's the culture of HK cuisine & eating? More than Boh Lou Yauh and herbal tea?
• Searching for HK identity in our food & cuisine

In-class Activities:

Screening of the segments of TV programs on dai pai dong culture and how fast food has affected the social and cultural aspects of eating in the US.

• Daipaidong/ ATV program: Jul 09 2005 [In Cantonese]
• Daipaidong culture in The Pulse (2005) [In Cantonese]
• Money Magazine [In English with Chinese subtitles]
• Culture and cuisine/ Educational Broadcasting Corporation. (1993) ¡V 26 min. [In English]

Suggested Presentation/ Fieldwork:

Pick any local eatery (e.g. cha chaan teng, dai pai dong, cha lau) and find out the eating culture there ¡V what is it about them that makes them uniquely HK? Do a multi-faceted analysis in terms of the location of the eatery, the food served, the people working and eating there, etc.

You might want to go there and experience the culture there! Don't be afraid to talk to the diners or people working there and see what they have to say about HK food culture and its identity!

Required Readings:

Cheung, Sidney. C. H. (2002). Food and cuisine in a changing society: Hong Kong. In David. Y. H. Wu
& Sidney.C.H Cheung (eds.), The Globalization of Chinese Food. pp. 100-112. UK: Curzon Press.

Tam, Siu. Mei. (1997). Eating metropolitaneity: Hong Kong identity in yumcha. The Australian
Journal of Anthropology. 8(3), 291-306.

Wu, David. Y. H. (2001). Chinese cafˆm in Hong Kong. In David. Y. H., Wu & C-B, Tan (eds.) ChangingChinese foodways in Asia, pp. 71-80. HK: The Chinese University Press.

Further Readings:

Cheng, Sea. Ling. (1997). Back to the future: Herbal tea shops in Hong Kong. In Grant. Evans & Maria Siu-Mei., Tan (eds.) Hong Kong: The anthropology of a Chinese metropolis. pp. 51-73. Honolulu: University of Hawaii Press.

Richard, Appignanesi (ed.) (1999). Decoding the Indian restaurant. In Richard, Appignanesi (ed.) Introducing Cultural Studies. pp. 15-22. Cambridge: Icon Books Ltd.
Ch. 5 & 8 of:

Wu, Daivd. Y. H. & Cheung, Sdiney. C. H. (eds.), The Globalization of Chinese Food. UK: Curzon Press.
Part 2 of:

Wu, David. Y. H. & Tan, C-B. (eds.) Changing Chinese foodways in Asia. HK: The Chinese University
Press.

¼Ú¶§À³Å´¡]2007¡^¡m­»´ä¨ý¹D1-4¡n­»´ä¡G¸U¨½¾÷ºc¡A¶¼­¹¤Ñ¦a¥Xª©ªÀ¡C