June 25, 4 to 6 pm (timetable to be confirmed) |
Organised and Coordinated by Sidney Cheung (Chinese University of Hong Kong - China) |
Food is one of the most important cultural markers of identity in many globalizing Asian societies, and analysis of different aspects of foodways can provide insight to social relations, class structure, gender roles, and cultural symbolism. Apart from studying regular daily food which many scholars have contributed their efforts, I suggest that foodways as also a kind of intangible heritage we would like to preserve and pass down to our future generations. In particular, the ways how ingredients were produced, procedures taken when the food is prepared, and knowledge of cooking skills was inherited from the past should not be overlooked in the 21st century. In this workshop, we are looking for cases in various Asia countries in relation to the heritage preservation of foodways regarding culinary resource in the production system, the cooking recipes and learning system inherited through restaurants, in order to have a better understanding of food heritage in the many fast changing societies in the modern world.
FOR FURTHER DETAILS, PLEASE CONTACT:
Prof. Sidney Cheung (sidneycheung@cuhk.eud.hk)
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| WORKSHOP PROGRAMME |
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From foodways to intangible heritage: a case study of Chinese culinary resource, recipes and restaurants
Sidney Cheung (Chinese University of Hong Kong - China) |
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| ABSTRACT: available soon. |
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Sidney C.H. Cheung received his anthropological training in Japan, and is
currently Professor and Chairperson of the Department of Anthropology as well
as Associate Director of the Centre for Cultural Heritage Studies. He has been
doing research about Ainu heritage in Japan, politics of heritage in Hong Kong,
and Chinese food heritage; his current rsearch on fishery heritage helps to
understand the fishermen perspectives on environmental change, sustainable
development and wetland conservation. |
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From food festival to food heritage - the formation of local identity: a case study of Mullet Roe in Taiwan
May Chang (Griffith University - Australia) |
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| ABSTRACT: available soon. |
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The soup noodle, Menrui, as an important intangible heritage in Japan
Satohiro Serizawa (Nara University - Japan) |
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| ABSTRACT: This presentation discuss that local culinary culture has several important aspects of heritage by focusing on the Japanese soup noodle, Menrui, such as Ramen, Udon, Soba and Somen. Menrui is one of the representatives of Japanese dishes in many Asian countries including China today. |
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| Satohiro Serizawa is an associate professor of anthropology in Nara University, Japan. His publications include "Edible Mercy: Charity Food Production and Fundraising Activities in Hong Kong," In Sidney C.H. Cheung and Tan Chee Beng (eds.) Food and Foodways in Asia: Resource, Tradition and Cooking, London: Routledge, 2007. |
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Struggling to maintain whale meat foodways in Japan: resource, recipe, and performing arts
Jun Akamine (Nagoya City University - Japan) |
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| ABSTRACT: available soon. |
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| Dr. Akamine was once trained as a descriptive linguist among Philippine
languages. He has later become interested in human ecology especially
interaction between international coral reef conservation effort and local
resource exploiting practices. |
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Local foodways as intangible heritage in India: the role of chefs and restaurants in preserving Goan culinary ways
Kyoko Matsukawa (Nara University - Japan) |
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| ABSTRACT: In this paper I aim to shed light on how foodways as intangible heritage can be preserved in the world today. My focus is on local practices in the conflicted terrain of globalization, nationalism and regionalism. The role of chefs and restaurants, especially those who attempt to preserve Goan recipes in India, will be examined. |
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| Kyoko Matsukawa is associate professor at the Department of Social Research, the Faculty of Sociology, Nara University. She has a Ph.D. in anthropology from Osaka University (Japan) and M.Phil in anthropology from the University of London (LSE, U.K.). She is interested in multilingual situation, foodways and local dramas in Goa, India. |
