A Chinese edition of writer and researcher Annabel Jackson’s 2020 book “The Making of Macau’s Fusion Cuisine: From Family Table to World Stage” has recently been published.
The Chinese edition, according to a statement by the Cultural Affairs Bureau (IC), was translated by Stephanie Li (黎莊琳), Swallow Xu (徐彩燕) and Fraser Lee (李輝盛), adding that its publication in Chinese aims to enable more readers to become aware of Macanese cuisine and its influence, history and spread throughout Asia.
Macanese* cookery is a fusion cuisine dating back centuries featuring Portuguese, Chinese, Malay, African, Indian and other Asian ingredients and recipes. It was inscribed on Macau’s List of Intangible Cultural Heritage in 2012, the statement noted.
For her book, the statement pointed out, Jackson conducted in-depth research into Macanese cuisine’s history and development through surveys and interviews, detailing how the cuisine “has been moving from being an everyday production of food in a domestic setting to an international cuisine”.
Jackson, who holds a PhD in Sociology of Gastronomy from Goldsmiths, University of London, has lived in Hong Kong for over two decades, the statement pointed out. She frequently visits Macau, having written extensively about its food culture. Among her titles are “Taste of Macau: Portuguese Cuisine on the China Coast”, which was originally published in 2003.
According to the Script Road Macau Literary Festival Website, Jackson has authored 13 books, including six cookbooks on Asian cuisine.
Priced at 180 patacas, the Chinese edition of the book is available on the bureau’s Online Bookshop on www.icm.gov.mo/bookshop, as well as the bureau’s “consignment outlets” of their publications. More details are also available on www.icm.gov.mo/academics/cn/sellingBook/.
*Customarily, the term “Macanese” denotes Macau’s community of mixed Portuguese and Asian descent, including their Patuá Creole, culture and cuisine, as well as their diaspora.
This image recently provided by the Cultural Affairs Bureau (IC) shows the cover of the recently published Chinese edition of Annabel Jackson’s “The Making of Macau’s Fusion Cuisine: From Family Table to World Stage”.
