Hong Kong Chinese food

In 2017, I wrote my MA thesis in the Anthropology of Food on what makes a ‘Made in Hong Kong’ food brand. I started thinking about food, city and postcolonialism…

More masking thoughts

There is currently a ‘third wave’ of the coronavirus in Hong Kong, where numerous community infection clusters have emerged. Schools and education centres are re-closed, and restaurants are limited to…

BAME and health inequalities

With recent findings on how Covid-19 affects BAME community disproportionately and with structural racism found as an important factor contributing to health inequalities, I turn to a point of my…

Nutritionism

At 19, I wanted to become a dietitian. The reason was two-fold, firstly it was a continuation of the health and medical field that I aspired to work in, secondly,…