This is a link to: From Farm to Fork with recipes
The entry is brief and highlights a recent purchase of half a lamb that had been two days before walking in a field. Yesterday, it was butchered into food and today became a meal. It was yummy. Continue reading
I like coffee. In fact, I like coffee much more than tea. This preference was easy to indulge when I lived in Seattle, where getting a cup of coffee is not a difficult task. It became much more difficult in England, where quite often what is passed off as coffee is actually some sort of instant coffee drink with lots of milk and sugar (to my mind instant coffee is not really coffee). I didn’t know what to expect when I moved to Hong Kong. I worried that the cultural residue of being a British colony, combined with the modern relationship with China would mean that in Hong Kong a good cup of coffee would be hard to find. Tea? Easy. Coffee, well what to expect? Continue reading
Do you know what Orange mobile, EDF Energy, a dockworkers strike, and Hong Kong’s largest supermarket chain have in common? Continue reading
Meat is big news amongst foodies these days. It is conceptualised as alternatively a luxury item and a problem. Although pork is the most widely consumed meat in China (followed by chicken), beef has been gaining in popularity. The increases in overall meat consumption by the Chinese have cause some food scholars and activist to raise the alarm because of the potential impacts this will have with regard to diet related public health and on the environment. In this post, I want to argue that the diet related concerns need a closer investigation that pays attention not just to the volume of beef consumed but also the ways that meat is being incorporated into the diet of many Chinese. Continue reading
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