Jackson, Annabel. 2023. Classifications and Representations of Macanese Cuisine: from Domestic Kitchen to Casino Hotel. Doctoral thesis, Goldsmiths, University of London [Thesis]

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Abstract or Description

This dissertation aims to explore the complexities around representations and classifications of Macanese cuisine, and its position in post-colonial Macau. Its popular classification, as a fusion cuisine based on Portuguese traditions and Chinese ingredients with Asian accents, emerged as a contested space during previous research (2017) undertaken by this author. That research was particularly concerned with examining the status of Macanese cuisine in the Macanese diaspora, as the number of Macanese living outside Macau far exceeds those living within. Even as the contents of a single recipe, or indeed the need for a recipe, might be contested, the conflation of Macanese identity and Macanese cuisine has revealed itself. Such findings have led to the deeper exploration, through different theoretical approaches, of the core question as to the genesis and nature of Macanese cuisine, and what these findings might reveal about historic and contemporary socio-political relations in Macau. Tools such as theories of creolisation are utilised to reposition cuisine as a creative cultural force, therein raising the question of the nature of culinary authenticity. Even as Macanese cuisine has apparently gained traction in post-colonial Macau through government initiatives such as UNESCO listings, its visibility, and the understanding around it within its birthplace, are revealed as poor.

Item Type:	Thesis (Doctoral)
Identification Number (DOI):	https://doi.org/10.25602/GOLD.00034016
Keywords:	Macau, Macanese, Creolisation, Cuisine, Heritage
Departments, Centres and Research Units:	Institute for Cultural and Creative Entrepreneurship (ICCE)
Date:	31 August 2023
Item ID:	34016
Date Deposited:	12 Sep 2023 09:52
Last Modified:	12 Sep 2023 09:52
URI:	https://research.gold.ac.uk/id/eprint/34016

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