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

‘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