01993nas a2200205   4500000000100000000000100001008004100002653002100043653001400064653001800078653002100096653002500117100001800142245011600160856015300276300001200429490000700441520131900448022002001767                                       d10aChinese foodways10aHong Kong10afamily recipe10afishing industry10aretail trade network1 aSidney Cheung00aFrom foodways to intangible heritage: a case study of Chinese culinary resource, retail and recipe in Hong Kong  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84873451345&doi=10.1080%2f13527258.2011.654237&partnerID=40&md5=a4211f35ffe877093fa2bb6417e7d572  a353-3640 v193 aChinese foodways is a complex mix of regional elements including a wide range of ingredients and culinary skills, and is considered a system of knowledge not only inherited from the past but also determined by socio-political changes in different eras. Even though great differences can be found between northern and southern ingredients and culinary skills, there are common characteristics shared among cuisines in various regions through internal migration as well as importation of ingredients and cooking skills. Apart from studying Chinese foodways as regional traditions in the historical context, we should look at it as intangible heritage from the socio-political perspectives regarding the current debate on cultural preservation. In this article, I aim to investigate Chinese foodways related to heritage preservation focusing on culinary resource in agricultural and cultivation system, wholesale/retail trade network and family recipe, in order to have a better understanding of food heritage in the fast-changing Hong Kong society. With the three cases provided, I would draw attention to the paradox of defining heritage for preservation and the dilemma of whether we should preserve traditional foodways that have been modified for market interest as they are discredited for loss of authenticity.  a13527258 (ISSN)