| Abstract | Professors David Y.H. Wu, Siumi Maria Tam, and Sidney C.H. Cheung of the Department of Anthropology of the Chinese University of Hong Kong (CUHK) were fascinated by how changing culinary habits in Hong Kong reflect social and cultural trends in the few decades prior to 1997. They embarked on a research titled 'Cooking up Hong Kong Identity: A Study of Food Culture, Changing Tastes and Identity in Popular Discourse' in 1995, and were awarded a grant of $510,000 by the Research Grants Council (RGC) for the purpose. The article reports the results of the study. |
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