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Abstract This introduction outlines the conceptual framework of the special issue. Culinary politics involves a contest over the social organization and cultural meanings of food by a variety of actors: both civil and state, the powerful and the grassroots. In particular, we consider food...
Abstract Culinary borrowings are so common as to seem trivial, and yet they are consequential for many of the actors concerned. People’s livelihoods, professional status, and social identity may be tied to their stake in the defining boundaries of culinary cultures. When dominant groups or...
Abstract This article uses the heritigization of milk tea making technique as a lens to explore post-colonial cultural governance, placemaking and identity building in post-colonial Hong Kong. Based on the data and information collected through ethnographic study, personal interviews, and media...
Abstract Making and sharing food plays an essential role in foreign domestic helpers’ work and leisure life. However, this has seldom been addressed in the voluminous migrant domestic helper literature. In Hong Kong, overseas helpers are employed in over three hundred thousand households. This...
Abstract This paper examines how Japanese grape wine production has been promoted as cultural heritage, through the collaboration of local official and private actors. In 2018, Japan’s wine making was designated as a national cultural heritage through a governmental program called “Japan...
Abstract This paper explores the transformation of the Sichuan hot pot from a regional Chinese food to a global cuisine. It first analyzes how Sichuan food businesses had been “gentrified” by rigorous state regulation and control. With a series state-led food standardization and...
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