Food for Thought 食物迷思
Food is international as well as very cultural; it reaches our heart through the stomach and attracts our attention by its colour, aroma, taste and presentation. Overseas Chinese always carry their "Chinese stomachs" wherever they go, and bring Chinese food to every corner of the world.
You are welcome to share your thoughts with us, and make the "Food for Thought" richer and richer! Please contact us if you would like to contribute. The project is not responsible for the content of articles, the editorial team reserves all rights.
Deh-Ta Hsiung 熊德達
Chinese cuisine has gone through thousands of years of refinement and development, and cultural exchanges between China and the outside world have taken place ever since the time of the Roman Empire.
Ken Hom 譚榮輝
The wok has been central to my life as a professional chef and food writer. But it was central to my childhood and youth as well. To grow up Chinese means enjoying wonderful foods prepared in the wok.
This video production is to pay tribute to the late Mr Kenneth Lo for his contribution to the development of Chinese food in the U.K. Preface written by Dr Vivienne Lo, Mr Kenneth Lo's daughter.
William Poon 潘偉廉
According to people of my father’s generation, the 1930s and 40s saw a great trend in the use of jargon, or specialist terminology, in the catering trade. Indeed, it became somewhat of an obsession with restaurateurs uttering it in every sentence, to the extent that it gave rise to much confusion and misinterpretation.
Stephen Hiew 丘志祥
Early chefs in Chinatown had given MSG the nickname of “shi fu”, the venerable title for a master or teacher.
Chop Suey, is pronounced as Za Sui in Mandarin, or Tsap Seoy in Cantonese. According to The English-Chinese Word-Ocean Dictionary, the term 'Za Sui' refers to the concept of cooking chopped entrails of sheep or oxen, also referred to as 'Xia Shui'.
Shih De-Yin and Yu-Mei Tsai 釋德慇 蔡裕美
Food is embedded with cultural meaning beyond the physical need of survival. The most significant historical factor to prompt vegetarian practice arises from the integrated essence of Confucius’ “curbing desires” and Buddhist’s “compassion for all sentient beings.”
Kamsang Law 羅錦生
In the olden days, when a teacher admitted a new pupil, the latter had to kneel down in front of a portrait of Confucius and pour tea at the altar to show that he (girls were not admitted to schools then) would study hard and learn Confucius teachings.
Yatwan Hui 許逸韻 (Urban Beings)
The menus of Chinese restaurants in Britain have changed, developed and diversified throughout the last few decades. What about the places where Chinese food is eaten?
Maria Chong 莊美賢
There are many perspectives from which to look at Chinese sauces. We sincerely hope that the above offers certain degree of interesting angle for easy appreciation and, if at all possible, inspires culinary development without boundary.
Thomas Chan 陳德樑
To develop healthier take-away menus is, in fact, not so difficult. The principles of healthier food are quite simple. You need to use more lean meat, more fresh vegetables and vegetable oil.
Chinese food in western countries: an Italian anthropological perspective.
Il cibo cinese nei paesi occidentali: una prospettiva antropologica in Italia.
Kevin Fok 霍永翔
Roast duck has its roots in the Ming Dynasty during the 13th century and invented as a delicacy for the Emperor in Nanking (the earlier capital city of the Ming Dynasty, in today's Nanjing).
"If music be the food of love, play on...", Prof Nigel Mathers presents a cross-cultural love affairs over a 3-course meal!
"如果音樂是愛情的食糧, 播放它..." Nigel Mathers 教授用三道菜色來詮譯這份異國戀情!