Imagining South Asian food in Cantonese cities; balichão, idlis, and momos

As Lizzie Collingham states in the preface to her biography of curry published back in 2006, there are dishes that are very familiar to ‘habitués of Indian restaurants’; chicken tikka masala, vindaloo, biryani, korma. But time and money can change what we expect from our Indian eateries. As new elite restaurateurs do battle with older … Continue reading Imagining South Asian food in Cantonese cities; balichão, idlis, and momos

Researching ‘Cantonese Masala’ – a supper club with a difference

In February 2017, I hosted a supper club – Cantonese Masala – in collaboration with the Culinary Anthropologist as part of her Flavours of Fieldwork Secret Kitchen series. I put together a three course menu, with canapés and signature cocktail in order to give diners a chance to taste my research into 13th-16th century expeditions around … Continue reading Researching ‘Cantonese Masala’ – a supper club with a difference

‘It’s an old recipe but does it taste good?’ Some stories of heritage foods in Macau

When we think of protecting certain food as an important part of a country’s cultural heritage, we assume that the food is tasty. We assume that people have enjoyed eating it throughout its history, and enjoy eating it still in the current day. Can this ever be an erroneous assumption? Do certain dishes and their … Continue reading ‘It’s an old recipe but does it taste good?’ Some stories of heritage foods in Macau