{"id":71797,"date":"2025-12-03T10:46:37","date_gmt":"2025-12-03T02:46:37","guid":{"rendered":"https:\/\/www.hsu.edu.hk\/?p=71797"},"modified":"2025-12-09T11:02:13","modified_gmt":"2025-12-09T03:02:13","slug":"scholars-explore-food-culture-in-hong-kong-at-hsuhk-forum","status":"publish","type":"post","link":"https:\/\/www.hsu.edu.hk\/en\/scholars-explore-food-culture-in-hong-kong-at-hsuhk-forum\/","title":{"rendered":"Scholars explore food culture in Hong Kong at HSUHK forum"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"71797\" class=\"elementor elementor-71797\" data-elementor-settings=\"[]\">\n\t\t\t\t\t\t<div class=\"elementor-inner\">\n\t\t\t\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-08fe32d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"08fe32d\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-464c7f5\" data-id=\"464c7f5\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-99c3c7d elementor-widget elementor-widget-text-editor\" data-id=\"99c3c7d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\"><p><\/p><p><strong>2 December 2025\u00a0<\/strong><\/p><p>On 2 December 2025, the Global Humanities Initiative (GHI) at The Hang Seng University of Hong Kong (HSUHK), in partnership with the Asian New Humanities Network (ANHN) and the CIPSH Chair in Cultural Heritage and Creative Humanities, hosted a forum titled \u201cFood Culture in Hong Kong\u201d at HSUHK.<\/p><p>The event convened distinguished scholars and experts to examine food as a vital lens for understanding identity, modernity, and heritage in Hong Kong. Through a series of presentations and discussions, participants explored the historical significance of congee and bubble tea, the evolution of Hong Kong\u2019s culinary traditions, questions of food sustainability, and the semiotics of taste.<\/p><p>Speakers also explored how global influences intertwine with local practices, continually shaping Hong Kong\u2019s dynamic culinary landscape and its deeper cultural meaning. The forum underscored the important place of food within the creative humanities and cultural heritage, providing fresh perspectives on how everyday practices illuminate broader social and historical narratives.<\/p><p><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9692259 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9692259\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4b34495\" data-id=\"4b34495\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0f45f7a elementor-widget elementor-widget-image\" data-id=\"0f45f7a\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-image\">\n\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img width=\"600\" height=\"307\" src=\"https:\/\/www.hsu.edu.hk\/wp-content\/uploads\/2025\/12\/MG_0049-1-1140x584.jpg\" class=\"attachment-large size-large\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/www.hsu.edu.hk\/wp-content\/uploads\/2025\/12\/MG_0049-1-1140x584.jpg 1140w, https:\/\/www.hsu.edu.hk\/wp-content\/uploads\/2025\/12\/MG_0049-1-768x394.jpg 768w, https:\/\/www.hsu.edu.hk\/wp-content\/uploads\/2025\/12\/MG_0049-1-1536x787.jpg 1536w, https:\/\/www.hsu.edu.hk\/wp-content\/uploads\/2025\/12\/MG_0049-1-2048x1049.jpg 2048w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\"> Dr Amy Wang, Assistant Professor in the Department of Management at HSUHK (left); Ms Jenny Leung, Co-Founder of the World Kitchen Club; Dr Veronica Mak, Associate Professor in the Department of Sociology at Hong Kong Shue Yan University; Mr Alex Chow, Chief Financial Officer of InnoEd Group Holdings Limited; Professor Desmond Hui, CIPSH Chair in Cultural Heritage and Creative Humanities and Secretary General of ANHN; Professor Jeanne Fu, Vice-President (Learning and Student Experience) of HSUHK; Dr Chan Kwok-shing, Associate Professor in the Department of Sociology at Hong Kong Baptist University; Professor Philip Buckley, Associate Professor in the Department of Philosophy at McGill University; Mr Cheng Po-hung, Museum Expert Advisor at the Hong Kong Museum of History; Professor Scarlet Tso, Dean of the School of Communication at HSUHK; and Dr Chan Chi-kit, Associate Professor in the School of Communication at HSUHK. \n\n<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":53,"featured_media":71799,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[10,444],"tags":[],"topics":[227,231],"month":[450],"_links":{"self":[{"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/posts\/71797"}],"collection":[{"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/comments?post=71797"}],"version-history":[{"count":10,"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/posts\/71797\/revisions"}],"predecessor-version":[{"id":71810,"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/posts\/71797\/revisions\/71810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/media\/71799"}],"wp:attachment":[{"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/media?parent=71797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/categories?post=71797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/tags?post=71797"},{"taxonomy":"topics","embeddable":true,"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/topics?post=71797"},{"taxonomy":"month","embeddable":true,"href":"https:\/\/www.hsu.edu.hk\/en\/wp-json\/wp\/v2\/month?post=71797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}