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georginechikchi

Slowly emerging from my anosmia weeks following CO

Slowly emerging from my anosmia weeks following COVID was a live cook-along with UK food teachers on their regional world cuisines series with #FoodaFactofLife
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As you can imagine, there are too many variations to name when it comes to global foods, but the beauty of our ever-connected food systems is that ingredients from around the world are increasingly available for us to experiment with our taste buds - a little challenging I must say in the kitchen as my first smells were only just coming back.
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I was invited to cook along but also to discuss the wide array of pantry items that are used in ‘Eastern Asian’ cuisines, and the influences that they have on each other. Of course the ever most important element of embedding taste in food education, and how this all can play a part in healthy eating. I also introduced the idea of ‘sweet soup with red beans’ - what a strange but wonderful concept?
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#Throwback#Foodeducation#Nutrition#Nutritionist#GeorgineLeung#Healthyeating

Quick lunch for a covid positive household. Soba n

Quick lunch for a covid positive household. Soba noodles and braised chicken. I seem to be the only one who have lost the sense of smell, even strong bleach hasn’t fazed me. Cooking becomes transactional in a way, as you can no longer rely on your senses. Even this spicy chai tea is just a guessing game.
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I don’t remember ever having such a bad cold, and wasn’t sure if I had it worse being pregnant. Really makes you think how important your olfactory system is for survival, not to mention having any pleasure or not at all. At the moment, I can only taste some basic tones of sour, sweet and savoury, even as I try hard to sniff strongly. Anosmia should be more widely discussed!
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#coviddiary#fooddiary#poorlyfood#anosmia#lossofsmell#foodsenses

Mothering Sunday eats over fish congee, baked good

Mothering Sunday eats over fish congee, baked goods and other small plates / fried beef rice noodles with veg / and my contribution of cod with shiitake and black woodear mushrooms plus rhubarb crumble ✌🏻Celebrating with mother-in-law who we haven’t seen for over 2 years.

When friends of anthropology of food become family

When friends of anthropology of food become family. Treated to Mrs Jam’s kedgeree, homemade scones and take-home fresh chard bouquet from their beautiful garden that impart an amazing fresh and sweet flavour. Thank you for our lovely brunch time together over more food conversations 🥰

Recreating a konbu soup with tofu and mooli daikon

Recreating a konbu soup with tofu and mooli daikon, as I reminisce this farewell meal hosted by friends leaving the city crippled by its own zero covid policy for a while.

#RECAP My webinar for Food a Fact of Life, the Bri

#RECAP My webinar for Food a Fact of Life, the British Nutrition Foundation’s education programme, on building cultural awareness in the food classroom.
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Part one of the webinar covers ethnicity and health, thank you Tiffany Yang and team at the Born in Bradford cohort for sharing their key findings. Discrepancies exist but how best can we close this gap?
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Part two moves on to world food and ‘ethnic cuisines’ in our evermore connected world. The pandemic has whet our appetite in this growing area, how much are consumers willing to engage with new flavours?
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Part three considers how we apply ‘the Eatwell Guide’ the key healthy eating model to teaching about food culture, sustainability and all these wider topics in food that have huge implications on our diet. Also a showcase of good practice examples and programmes such as @tasted_feed @funhcca which do excellent food work in the classroom and beyond.
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This year, I will be joining Food - a Fact of Life to share how we implement the practical aspects of teaching world cuisines in the food classroom. Do watch this space!
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Repost from #foodafactoflife Video 🎥YouTube link: https://www.youtube.com/watch?v=QzW1dMIpvbs
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#bnf#britishnutritionfoundation#foodeduxation#fooded#nutrition#nutritionist#georgineleung#igtv#foodig#igfood#foodwebinar#teachtraining#foodwork#ethnicityandhealth#ethnichealth#worldfoods#ethniccuisine#healthyeating#eatwellguide#foodculture#foodteaching#foodteacher#foodteachers#foodclassroom

New Year eats at the market with good wishes of pl

New Year eats at the market with good wishes of plenty for the Year of the Tiger. Wide varieties of veg, gourds, fruit to welcome Spring Festival. Yet only two fortnights on, citywide panic buying was evident as people began stockpiling, bracing for a lockdown for covid. Yes it is 2022 but it certainly seemed like we are back to 2020. Two years in the drain to bolster any sense of security.
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#WetmarketWednesdays#HongKongMarket#香港街市#街市#Yearofthetiger#springfestival#foodsecurity#foodwriting#foodwriter#nutrition#everydaynutrition#foodmarket#菜市場

Thinking a little more about New Year foods… @rh

Thinking a little more about New Year foods… @rhacc_college a few years back running a family food workshop on making dumplings 🥟
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As a food educator, it was certainly an accessible way to introduce a festive food that is far from ‘home’ but they are hardly representative of the whole food culture with all their regional variations but became equivalent to ‘Chinese festive food’ @celestialpeach_uk wrote about this representation, do check out her post 👀
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Growing up we had zaai 「齋」with my Cantonese family and lo hei 「撈起」on my Hokkien-Singapore side @dearclarissa just published an article @nytimes on the myriad of dishes that communities celebrating Lunar New Year eat… full of colour and variation indeed 🧧
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#repost @rhacc_college
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Some excited young minds learning how to make dumplings in this mornings Family Cooking class. 🙋🏻‍♀️🥟🙋🏼‍♂️ #dumplings #ChineseNewYear #FamilyLearning 🥢

‘Always full’ 「常滿」 . Warming up the br

‘Always full’ 「常滿」
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Warming up the brushes this year and inspired by this sticker at the shops, to slap on the rice canister. I forgot how some of the New Year wishes for the home are simply back to basics, to always have a full 🈵️canister of staples.
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But the irony of our times is how food and our bodies are so extremely moralised. Someone told me the other day that rice is fattening because of the Chinese diet. Does it mean that so many of us who base our meals on this staple have lost our self-control…?
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#常滿#rice#ricericebaby#米#米飯#紅紙#chinesenewyear#lunarnewyear#新年#春節#foodwriting#writingaboutfood#nutrition#foodculture#anthropologyoffood#foodanthropology#foodstudies

I’ve pinned this on my Twitter feed for the long

I’ve pinned this on my Twitter feed for the longest time, to remind myself of the lack of nuances when it comes to connections between health and culture.
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I was invited to speak a few years ago on the Victoria Derbyshire show live on BBC2 about how health professionals could support mothers when it comes to cultural considerations following childbirth.
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However, the topic of postpartum health got brushed under the grand sensationalising headline: ‘Chinese community suffer in silence’.
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Health behaviours are multi-faceted and culture is only part of the picture, and for sure not to be labelled, definitely not rubbish (!), but to be understood.
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My PhD project examines the experiences of women, their families and caregivers in Chinese society on what postpartum means for them, and how it is a thriving industry — that centres around quite a bit on food, what is eaten, how it’s cooked, but importantly who designs and prepares for it. I am currently full-steam ahead with this and hope to complete most of it in 2022! 🚂
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Thanks to the other half for recording this for me as I done have the original interview 🎥 footage.
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#postpartum#chinesehealth##victoriaderbyshireshow#bbc2
#livetv#tvinterview#postpartumfood#sittingthemonth#坐月子#georgineleung#globalhealth#sociologyoffamilies#familysociology#anthropologyoffood#foodstudies#uclresearcher#healthculture

Transitioning into the New Year ✨ . Eating seaso

Transitioning into the New Year ✨
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Eating seasonal should really be one of the most straightforward way for us to eat for health. But when we consume from the global supermarket, how can we eat seasonal meaningfully? One of the ways is to buy from smallholder vendors that usually offer a wider and more interesting variety.
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For @kuramiuk I wrote a seasonal guide for January. There are an abundance of dark green leafy veg and orange squashes during this time of the year. There is no silver bullet to eating well but eating a diverse range of foods is always going to make us feel better.
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This is also a time for me to bid a bittersweet farewell to the team, it has been a wonderful 2.5 years seeing @kuramiuk and its community grow, and I am very proud to be part of this journey, thank you so much 💕
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#kurami#kuramiuk#nutrition#seasonal#seasonalfood#seasonalproduce#eatwell#healthyeating
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#repost @kuramiuk
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Seasonal January produce. ⁠
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Reasons you should increase your plant diversity ⬇️⁠
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- Our gut microbiomes love variety⁠
- Fruit and vegetables are packed with fibre⁠
- Eat the rainbow for overall health and wellbeing. Eat good to feel food!⁠
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Which ones will you be trying? Make sure to save and share! 🖤

Touching a fish is an extraordinary experience, an

Touching a fish is an extraordinary experience, and really only quite possible when it’s dead.
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Market sea bass, so fresh it jumps out of the water. I don’t know how we can ‘eat more fish’ without accepting its smell and natural form. And that it’s naturally bony, with a head, tail and fins. How do we promote eating foods when the approach is to hide it? If we are to support local, shouldn’t we start with fish? Surely the answer to sustainability is not *just* through labelling alone? Not to mention so much of these prepackaged products with (ahhem ‘attractive’ labels) are shipped from faraway foreign waters? Who invented the scheme and to suit whose palette? 🧐
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Dinner of steamed fish with ginger and spring onion, plus slow-cooked chicken with fresh chestnuts and pumpkin, together with a version of xian fan, basically rice with meat and veg.
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Trying better to visit the market daily on the school run home as it is just next door to daycare, so there is really no excuse!
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#foodwriting#foodforthought#foodanthropology#anthropologyoffood#foodstudies#fish#seabass#hkmarket#hongkongmarket#everydaynutrition#nutrition#foodblog#魚#新鮮#街市#魚檔#wetmarketwednesday

Food culture is of paramount importance and we are

Food culture is of paramount importance and we are more connected in the ways we eat than we think.
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Tomorrow, Weds 1st December, at 4:30pm GMT I will be speaking on Food - a Fact of Life at the British Nutrition Foundation as part of the conversation on the Future of Food Education. The webinar will focus on how to build cultural awareness in the food classroom. Link in bio. Please do join me then!
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#foodteaching#foodeducation#fooded#foodafactoflife#georgineleung#britishnutritionfoundation#foodwork#foodtalk#webinar#foodwebinar#foodwriter#whatido#nutrition#foodeducation#foodculture#futureoffood

Autumn 🍂 tree sightings. Some tree outside the

Autumn 🍂 tree sightings. Some tree outside the MTR station shedding the last of its red leaves and fruit trees along the walking trial, combs of banana and clusters of starfruit ⭐️ the power of nature is everywhere even in this cityscape🌱
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I also read recently about how we should rethink about folklore and cultural artefacts, such as the omnipresent earth god 「土地公公」at many villages and beyond. It goes beyond superstition, but another way of showing respect and reverence for nature. We get carried away by what’s said on the tin these days, but so many symbolic meanings remain for us to explore.
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#mondaymotivation#hongkong#hknature#tungchung#lantauisland#大嶼山#東涌#culturalartefacts#anthropology#lookingaround#autumn#trees#秋天#bananatree#startfruit#starfruittree

🍂 It feels properly autumn these days, being fa

🍂 It feels properly autumn these days, being far less humid too. Humidity levels are actually reported in local weather reports. On dry days like these, there is no short of recommendation on eating ‘soothing’ foods and drinks, but I guess it’s not an exactly correct translation. 「淸潤」or 「滋潤」are what I am thinking of, which certainly means more than ‘calming’ or ‘pain-reducing’. Thinking of foods such as almonds, apples and pears - oh I think these might just be seasonal too?
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These eucalyptus leaves and baby’s breath have seen the days of summer. Twirled into an autumn wreath which will see us through till the end of the year.
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#autumnwreath#wreath#autumn#🍂#harvest#eucalyptus#babysbreath#homemade#homecraft#mumdaughter#自家製#手作#2021#seasons#fall#writing

Sik pun, pun choi, 「盆菜」or basin food . Thi

Sik pun, pun choi, 「盆菜」or basin food
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This was probably only the second time I had this banquet food of sorts, associated with village life in Hong Kong, as Watson writes it. I came across his anthropological work when we learnt about ‘commensality’ - the act of eating together.
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As we might or might not be aware, eating together is full of politics, of social hierarchy, especially in the context of banquet foods. But as the colloquial saying goes, 同枱食飯各自修行, it symbolises how even sharing a meal at the same table - perhaps a signifier of cohesion, of harmony - we will end up having different life journeys.
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Watson proclaims sik pun, or 「食盆」is a real act of social equality, in particular within village settings, to conform a villager’s identity. But as new banquet formats emerge since the 1980s, the exchange over food becomes increasingly monetised.
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Watson is an anthropologist who covered some food work during his extended time in the Southern Chinese region. He proposes that the success of fast-food chains such as McD became successful due to its very localised menu, as he writes in Golden Arches East, setting the precedent for many.
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#foodanthropology#anthropologyoffood#foodstudies#sociology#sociologyofeating#jameswatson#anthropologist#sheungshui#punchoi#poonchoi#commonpot#上水#盆菜#食盆#同枱食飯#同枱食飯各自修行#foodculture#villagefood#shrimps#prawns#eatingtogether#commensality#foodpolitics#foodwriting#foodwriter#nutrition#eatingbehaviour#飲食文化#foodblog

Language is the way we see the world. Such a big p

Language is the way we see the world. Such a big part of what I do is to make-meaning of why and how we eat. If you ask me, food culture is the one biggest factor that remains under-addressed in the field of nutrition.
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There is so much which gets ‘lost in translation’ as context is overlooked, misinterpreted and misunderstandings ensue. But as ‘cross-cultural practitioners’ there remains the important need to educate. This is why food education remains so close to my heart.
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Fresh off the press ✍🏼 My interview @helenwanglondon @chinesebooksforyoungreaders - thank you for inviting me to share my experience on everyday food translation!
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📍Read more here: https://chinesebooksforyoungreaders.wordpress.com/2021/11/13/140-georgine-leung-on-translating-food-between-cultures/
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#foodculture#translation#foodtranslation#everydayfood#foodwriter#foodwriting#nutrition#nutritionist#anthropology#cuhk#foodblog#wordblog#mumblog#mumwrites

Corn 🌽 silk ‘beard’ as its name in Chinese,

Corn 🌽 silk ‘beard’ as its name in Chinese, another ingredient to be boiled in water as ‘tea’. With a subtle taste, and considered quite soothing, whatever it means to you.
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#wetmarketwednesdays#cornsilk#cornbeard#seasonalfood#seasonalveg#corn#sweetcorn#babycorn#foodwriting#nutrition#玉米#粟米#hkmarket#freshmarket#freshfood#wholefood#harvestfood#autumn#秋季#潤#🌽

Roselle jam, completely forgot about this bag of r

Roselle jam, completely forgot about this bag of roselle hibiscus fruit slightly seeping and crying for help at the back of the fridge. Still good from the market a few weeks back.
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Called 「洛神花」in Chinese and naturally tart. Used widely everyday and the vendor suggests, “just infuse/ boil in water (泡/煲水) - good for you!”
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About 500g with 100g brown sugar and 100ml of water. Ready to go with the upcoming Thanksgiving bird 🌺
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#roselle#hibiscus#洛神花#果醬#WetMarketWednesdays#homemade#homemadejam#自家製#seasonalfruit#fridayfruit#水果醬#hkmarket#hkwetmarket

Oxtail in mooli daikon and carrots, thank you to o

Oxtail in mooli daikon and carrots, thank you to our neighbours who think of us in making a collective order for whole oxtails!
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Cooked half and half overnight, nothing more important than time in this slow cooked dish as @jlinford writes it being the key missing ingredient in food. It wasn’t too long ago when 30-minute meals seemed quick enough, then they became 15-minute meals. To make this oxtail, I think it was about half a day on and off on the hob. The stove did the work, all we did was cut, brown, wait, layer and serve.
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#oxtail#photorecipe#牛尾#清湯#炆牛尾#炆煮#everydayfood#everydaycooking#familyfood#globalfood#foodwriting#foodwriters#recipe#beefrecipe#slowcooked#chinesefood#asianfood#asianflavours#cantoneseflavours#chineseflavours#broth#beefbroth#roundbowl#soupdish#mooli#daikon

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