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Chinese foodways is a complex mix of regional elements including a wide range of ingredients and culinary skills, and is considered a system of knowledge not only inherited from the past but also determined by socio-political changes in different eras. Even though great differences can be found between northern and southern ingredients and culinary skills, there are common characteristics shared among cuisines in various regions through internal migration as well as importation of ingredients and cooking skills. Apart from studying Chinese foodways as regional traditions in the historical context, we should look at it as intangible heritage from the socio-political perspectives regarding the current debate on cultural preservation. In this article, I aim to investigate Chinese foodways related to heritage preservation focusing on culinary resource in agricultural and cultivation system, wholesale/retail trade network and family recipe, in order to have a better understanding of food heritage in the fast-changing Hong Kong society. With the three cases provided, I would draw attention to the paradox of defining heritage for preservation and the dilemma of whether we should preserve traditional foodways that have been modified for market interest as they are discredited for loss of authenticity.
Sidney C. H. Cheung (Thu,) studied this question.