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…

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,…

The Urban Canteen

I have the utmost respect for chefs. It’s a difficult and stressful job which requires hard physical and mental work in the kitchen, often at odd unsocial hours. They are…

VE Day 2020

Yesterday (8th May) marked the 75th anniversary of the end of World War Two in Europe, also known as VE Day. Even on a beautiful sunny day, people remained resilient…