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The Making of Macau’s Fusion Cuisine: From Family Table to World Stage

Synopsis:In this book, Annabel Jackson argues that Macanese cuisine cannot be seen as a unique product of Portuguese colonialism in southern China. Instead, it needs to be understood in the context of Portugal’s culinary footprint in Asia and beyond. She contends that the culinary cultures of other Portuguese colonies in Asia and Africa also influenced the cuisine in Macau. Macanese cuisine plays a role in evoking a sense of Macanese identity within Macau as well as in the Macanese diaspora.

ISBN:9789888528349

Language:English

Author:Annabel Jackson

Author Biography:Annabel Jackson, a writer and researcher based in the UK, lived in Hong Kong for more than two decades, and has been visiting Macau for 30 years. She is the author of 13 books, including 6 cookbooks on Asian cuisines. She has written extensively about Macau, with titles including Taste of Macau: Portuguese Cuisine on the China Coast. She holds an MA in anthropology of food from SOAS and is currently studying for her PhD.

Publisher Name:Hong Kong University Press

Profile:Hong Kong University Press publishes 74+ titles annually in English and Chinese, focusing on topics important to Hong Kong, Greater China, and Asia. They excel in various disciplines, including law, medicine, social work, film and media studies, literary studies, politics, economics, education, Chinese history and culture, and language and linguistics. The Press aims to promote top-tier scholarship and enhance understanding of greater China and Asia.

Country:Hong Kong

Contact Information

Website:https://hkupress.hku.hk

Tel:39177812

Address:Hong Kong University Press, The University of Hong Kong, Pokfulam Road, Hong Kong

Contact Person:Felix Cheung

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