Handbook 
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Click here for the Chinese version Click here for the conference programme (Ver.2Dec2011)
Legacies of Taste: An International Conference on Food Narratives in China The representation of gastronomy has a long tradition in China as one of its most distinguished and cherished heritages. No matter Su Shi’s gourmet search for the perfect taste, or Yuan Mei’s emphasis on Confucian taste in culinary art, or Cao Xueqin’s elaboration of the delicacies in The Dream of the Red Chamber, the unique appeal of food demonstrates its special cultural significance and influence in Chinese society. The School of Chinese at the University of Hong Kong is pleased to sponsor an international conference on food narratives in China, which will be part of the centennial celebration of the founding of the University of Hong Kong in 1911. We cordially invite scholars from China and overseas to participate in this event. It is hoped that the conference provides an interdisciplinary and intercultural forum for interested scholars to explore manifold literary, artistic representations and cultural implications of food in China. The papers may be presented either in Chinese or in English. Possible topics may include:
Each paper presentation has a limit of 20 minutes, followed by a brief Q&A session. Please send an abstract of 500 words and a single-page CV to Dr Isaac Yue ( Dr YF Yeung ( There is no registration fee and lunch will be provided to participants of the conference. Announcement of the acceptance of papers will be made in May, 2011. last update:1 Dec 2010 |
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) by March 1, 2011, or to any member of the Conference Organizing Committee:
); Dr YK Tse (
); Dr Wu Cuncun (
); Dr Song Gang (
); Dr Vichy WC Ho (
); Mr SH Liu (
); and Miss Betty PY Hung (
)