|Office Tel.||3943 7662|
|Educational qualification||Japanese Language Certificate, Tokyo University of Foreign Studies, Japan.
BA, Sociology, Chiba University, Japan.
MA, Cultural Anthropology, Osaka University, Japan.
PhD, Cultural Anthropology, Osaka University, Japan
Prof. Sidney C.H. Cheung received scholarships given by Japanese Government/Monbusho (1984-94) for his undergraduate, masters and doctoral programmes and his anthropological training in Japan. He is the Professor and Director of the Centre for Cultural Heritage Studies. He has been doing research about freshwater fish farming in Hong Kong in order to understand the fishermen and their perspectives on environmental change, sustainable development and wetland conservation. Currently, he is working on an ongoing multi-site research project exploring the impact of the move of American crayfish from the U.S. to Asia and on the global consumption and production of crayfish in China, Japan, and the U.S. Besides academic publications, Cheung was co-hosting two 15-session hourly RTHK radio programme entitled 《港飲食、講文化 (Hong Kong Foodways and Culture)》 in 2004 and 《文化非主流 (Culture Unconventional)》 in 2005, through which he was able to bring anthropological perspectives to the audience. Again, some of his research findings were used for the RTHK documentary series of 《香港故事 (Hong Kong Stories) 》 such as [年年有魚] and [東江逆流] in 2008.
Visual anthropology, anthropology of tourism, cultural heritage, food and identity, social change and agriculture development, Ainu-Japanese relations, social resilience.
Japan, Hong Kong, Mainland China, Southeast Aisa, USA.
ANTH 2370/ GENA 2362 Intangible Heritage in Hong Kong
ANTH 3370/ ANTH 5370 Tourism and Culture
Internal positions held
Director, BA Programme of Cultural Management, Faculty of Arts
Associate Dean (Education), Faculty of Arts
Director, Centre for Cultural Heritage Studies
External positions held
Osaka University Global Alumni Fellow, Osaka University, Japan
(2018-2020) Honorary Research Fellow, International Center for Chinese Studies (ICCS), Aichi University (愛知大學), Japan
(2011-2016) Partner, UNESCO Chair Project on Safeguarding and Promoting Cultural Food Heritage held by Tours University, France
Editorial board memberships
International Journal of Heritage Studies
Journal of Chinese Dietary Culture《中國飲食文化》
Journal of Cultural Cognitive Science
Journal of Aquaculture and Fisheries
Consultant and advisory
(2015~2018) Intangible Cultural Heritage Advisory Committee member, the Home Affairs Bureau, HKSAR Government
(2008~2020) Honorary Expert Advisor (Ethnography) of the Museums, Leisure and Cultural Services Department, Hong Kong SAR Government
Organizer of conferences and panels recently held
(2020) Member of the Organizing Committee, AAS in Asia, CUHK, Hong Kong.
(2018) (Invited) Member of the Technical Program Committee of the International Conference Florence Heri-Tech – The Future of Heritage Science and Technologies, to be held in Villa Vittoria – Palazzo dei Congressi, Florence, 16-18 May, 2018.
(2018) (Invited) Member of the Scientific Committee, “PLACES OF FAITH 2018 – International Conference on Cultural, Political, Socio-Economic, Artistic and Architectural Expressions of Religion”, to be held in Lisbon, Portugal, on April 2018.
(2016) (Invited) Member of the Scientific Committee, The 5th International Conference on Heritage and Sustainable Development, organized by the Greenline Institute, held at Lisbon, Portugal, 5-8 July, 2016.
(2015) Member of the Conference Committee, The 13th Symposium on Chinese Dietary Culture 《第十四屆中國飲食文化學術研討會》on Chinese Food Culture in Europe: French Food Culture in Asia, organized by Foundation of Chinese Dietary Culture (Taiwan) <中華飲食文化基金會>, jointly organized by Tours University and Graduate Institute of Taiwan Food Culture, NKUHT, held in Tours, France, October 12-15, 2015.
(2014) Member of the Scientific Committee, The 3rd International Conference UNITWIN UNESCO Network “Culture, Tourism, Development” centred on Tourism and Gastronomy Heritage: Foodscapes, Cuisine and Gastronomy Tourism Destinations to be held at Barcelona, Catalonia, Spain, 16-19 June, 2014.
|Forthcoming||General Editor, Berkshire Encyclopedia of Chinese Cuisines, Volumes 1-5. Great Barrington, MA: Berkshire Publishing Group.|
|2015||Co-editor,《公路上的人類學家》(Anthropologists on the Road) ，和駱吉婷合編。香港：野外動向出版，160頁。|
|2014||Editor, Rethinking Asian Food Heritage. Taipei: Foundation of Chinese Dietary Culture (Taiwan) <中國飲食文化基金會（台灣）>, 313 pages.|
|2013||(Co-edited with Chau Hing Wah) The Proceedings of the International Conference on Foodways and Heritage: A Perspective of Safeguarding Intangible Cultural Heritage. Hong Kong: Department of Anthropology, The Chinese University of Hong Kong and Hong Kong Heritage Museum, Leisure and Cultural Services Department, 378 pages.|
|2009||《漁翁移山 ：香港本土漁業民俗誌》。香港：上書局出版社 ，145頁。|
|2007||(Co-edited with Tan Chee Beng) Food and Foodways in Asia: Resource, Tradition and Cooking. London and New York: Routledge Press, 240 pages. (Co-author of the Introduction: Food and Foodways in Asia, pp. 1-10; and wrote the chapter: Fish in the Marsh: A Case Study of Freshwater Fish Farming in Hong Kong, pp. 37-50.)|
|2002||(Co-edited with David Wu) The Globalization of Chinese Food. Surrey: RoutledgeCurzon Press, Honolulu: University of Hawaii Press, 195 pages. (Co-author of the Introduction: The Globalization of Chinese Food and Cuisine–Markers and Breakers of Cultural Barriers, pp. 1-18; and wrote two chapters: Food and Cuisine in a Changing Society: Hong Kong, pp. 100-112, The Invention of Delicacy: Cantonese Food in Yokohama Chinatown, pp. 170-182.)|
|2001||(Co-edited with Tan Chee Beng and Yang Hui) Tourism, Anthropology and China. Bangkok: White Lotus Press, 334 pages. (Wrote the chapter: Preservation and Tourism Development in Hong Kong: An Anthropological Perspective, pp. 257-270.)|
|Forthcoming||(Guest Editor) Asian Education and Development Studies (Special Issue on Cultures on Senses in Asia: Sensory, Memory, and Identity), vol.9.|
|2010||(Guest Editor) (中國農業和飲食新口味專輯)《中國飲食文化》，第6期， 第2號。|
|2006||(Guest Editor) Visual Anthropology (Special Issue on Wedding Photography in East Asia), vol.19 no.1.|
|Book chapters and journal articles|
|Forthcoming||Hybridity and Authenticity in Global East Asian Food. In Global East Asia. Frank Pieke, Alexis Dudden and Koichi Iwabuchi eds. Berkeley, California: University of California Press.|
|Forthcoming||豉油小碟裏的香港：從生曬醬油到港製頭抽 (和王迪安合著)。《醬．文化: 記憶、技藝與身體 》。陳建源編。台灣：中興大學出版。|
|2020||The Sublime in Scent: A Comparative Study of Japanese Kodo and Chinese Incense Tradition in the 21st Century. Asian Education and Development Studies. (view online)|
|2020||Reflections on the Historical Construction of Huaiyang Cuisine: A Study on the Social Development of Shanghai Foodways in Hong Kong. Global Food History, vol.6, no.2, pp.128-142. (view online)|
|2019||香港養蠔業和小區韌性的探討 (Understanding Oyster Cultivation and Community Resilience in Hong Kong)。《原生態民族文化学刊 Journal of Original Ecological National Culture》，第11期，第5號，頁37-42。|
|2019||Floating Mountain in Pearl River: A Study of Oyster Cultivation and Food Heritage in Hong Kong. Asian Education and Development Studies, vol. 8, no. 4, pp. 433-442.|
|2019||Foreword. In American Chinese Restaurants: Society, Culture and Consumption. Jenny Banh and Liu Haiming Liu eds. London, New York: Routledge, pp. xvii-xviii.|
|2019||Local Knowledge Transfer in Hong Kong through Gastronomy, Agriculture and Tourism. In The Routledge Handbook of Gastronomic Tourism (Routledge International Handbooks). Saurabh Kumar Dixit ed. London, New York: Routledge, pp. 272-279.|
|2018||香港客家飲食文化的探討。博物館與客家研究。張維安、何金樑、河合洋尚合編。客家委員會客家文化發展中心（苗栗縣三灣鄉）; 桂冠圖書，頁235-248 。|
|2018||豉油小碟裏的香港：從生曬醬油到港製頭抽 (和王迪安合著)。(專題：亞洲醬油文化；陳建源編)《中國飲食文化》 ，第14期，第2號，頁215-237。|
|2017||New Orleans, New Territories. In Hong Kong Culture and Society in the New Millennium: Hong Kong As Method. The Humanities in Asia Series V.4. Stephen Chu Yiu Wai ed., Singapore: Springer Verlag, pp. 79-90.|
|2016||(with Luo Jiting) “Modernology”, Food Heritage and Neighbourhood Tourism: The Example of Sheung Wan, Hong Kong. In Food Tourism and Regional Development: Networks, Products and Trajectories, C. Michael Hall and Gossling Stefan eds. London and New York: Routledge Press, pp. 145-155.|
|2015||Making Hong Kong’s Coastal Wetland a Resource for Tourism Development: A Cross-cultural and Multi-disciplinary Project to Understand Historical Background and Coastal Heritage. SPC Traditional Marine Resource Management and Knowledge Information Bulletin, issue no. 35, pp. 26-31.|
|2015||Cajun Crayfish to Spicy Little Lobster: A Tale of Local Culinary Politics in a Third-Tier City in China. In Globalization and Asian Cuisines: Transnational Networks and Contact Zones, James Farrer ed. New York: Palgrave MacMillan Press, pp. 209-228.|
|2015||The Social Life of American Crayfish in Asia. In Tasteful Trends: Identity, Power and the Mobility of East Asian Food, Kwang-ok Kim ed. New York and Oxford: Berghahn Books, pp. 221-237.|
|2013||“Modernology”, Cultural Heritage and Neighbourhood Tourism: The Example of Sheung Wan, Hong Kong (with Luo Jiting). SPC Traditional Marine Resource Management and Knowledge Information Bulletin, no.31, pp.12-20.|
|2013||From Foodways to Intangible Heritage: A Case Study of Chinese Culinary Resource, Retail and Recipe in Hong Kong. International Journal of Heritage Studies, vol.19, no.4, pp.353-364.|
|2011||The Politics of Wetlandscape: Fishery Heritage and Natural Conservation in Hong Kong. International Journal of Heritage Studies, vol.17, no.1, pp.36-45.|
|2010||The Social Life of American Crayfish in Asia. In Globalization, Food and Social Identities in the Asia Pacific Region, James Farrer ed. (online publication) Tokyo, Japan: Sophia University Institute of Comparative Culture, 2010. (available at: http://icc.fla.sophia.ac.jp/global%20food%20papers/)|
|2010||From Foodways to Intangible Heritage: A Case Study of Chinese Culinary Resource, Recipes and Restaurants. In The Proceedings of the Heritage 2010: Heritage and Sustainable Development (2 Volumes), Rogerio Amoeda, Sergio Lira, and Cristina Pinheiro eds. Barcelos, Portugal: Green Lines Institute for Sustainable Development, pp. 795-800.|
|2010||Chinese Food in Japanese Society. In Regionalism and Globalism in Chinese Culinary Culture, David Holm ed. The Chinese Dietary Cultures Research Series. Taipei: Foundation of Chinese Dietary Culture (Taiwan), pp.117-146.|
|2009||Japanese maina-shikou: From Hong Kong Cuisine to Chinese Tea. Asia Japan Journal, vol. 4, pp.41-52. (http://www.a-jrc.jp/publications)|
|2009||Gastronomy and Tourism: A Case Study of Gourmet Country-style Cuisine in Hong Kong. In Asia on Tour: Exploring the Rise of Asian Tourism, Tim Winter, Peggy Teo and T.C. Chang eds. London and New York: Routledge Press, pp.264-273.|
|2008||飲食人類學。《人類學 》，陳剛、招子明編。《 西方人文社科前沿述評》系列叢書，北京 ：中國人民大學出版社，頁240-254。|
|2008||Wetland Tourism in Hong Kong: From Birdwatcher to Mass Ecotourist. In Asian Tourism: Growth and Change (Advances in Tourism Research Series), Janet Cochrane ed. London: Elsevier Science, pp.259-267.|
|2008||A Path to World Culture: The Politics of Ainu Heritage in Japan. In The Proceedings of the Heritage 2008: World Heritage and Sustainable Development. Volume I & II, Rogerio Amoeda, Sergio Lira, Cristina Pinheiro, Filipe Pinheiro and Joao Pinheiro eds. Barcelos, Portugal: Green Lines Institute for Sustainable Development, pp.81-89.|
|2006||Visualizing Marriage in Hong Kong. Visual Anthropology (Special Issue on Wedding Photography in East Asia), vol. 19, no. 1, pp. 21-37.|
|2005||Rethinking Ainu Heritage: A Case Study of an Ainu Settlement in Hokkaido, Japan. International Journal of Heritage Studies, vol. 11, no. 3, pp. 197-210.|
|2005||Traditional Dwellings, Conservation and Land Use: A Study of Three Villages in Sai Kung, Hong Kong. Journal of The Hong Kong Branch of the Royal Asiatic Society, vol. 43, pp. 1-14.|
|2005||Consuming “Low” Cuisine after Hong Kong’s Handover: Village Banquets and Private Kitchens, Asian Studies Review (Special Issue on Edgy Things: Negotiating Borders and Identity in Asian Material Culture), vol. 29, no. 3, pp. 259-273.|
|2005||Food for Tourists: Second Menus, Special Menus and Specific Menus. Cultura y Desarrollo No. 4 (Special Issue on Cultural Diversity and Tourism) Havana, Cuba and Columbia: UNESCO Regional Office for Culture in Latin America and the Caribbean, (also in French, and Spanish) pp. 60-68.|
|2005||香港客家菜館與「正宗東江菜」。《香港客家》，劉義章編。《客家區域文化叢書》， 桂林 : 廣西師範大學出版社，頁 192-205。|
|2005||返還後の香港広東料理。特集「世界の中華料理」『アジア遊學』, 77: 34-44.|
|2005||Advertising Modernity: Home, Space and Privacy (with Eric K.W. Ma). Visual Anthropology, vol. 18, no. 1, pp. 65-80.|
|2004||Keeping the Wetland Wet: How to Integrate Natural and Cultural Heritage Preservation. MUSEUM International, vol. 56, no. 3, pp. 29-37. (in Arabic, English, French, Russian, and Spanish)|
|2004||Japanese Anthropology and Depictions of the Ainu. In The Making of Anthropology in East and Southeast Asia, Shinji Yamashita, Joseph Bosco, and J. S. Eades eds. Oxford and New York: Berghahn Books, pp. 136-151.|
|2003||Remembering through Space: The Politics of Heritage in Hong Kong. International Journal of Heritage Studies, vol. 9, no. 1, pp. 7-26.|
|2003||Ainu Culture in Transition. Futures: The Journal of Policy, Planning and Futures Studies, vol. 35, no. 9, pp. 951-959.|
|2001||Hakka Restaurants: A Study of the Consumption of Food in Post-war Hong Kong Society. In Changing Chinese Foodways in Asia. David Y. H. Wu and Tan Chee Beng eds., Hong Kong: The Chinese University Press, pp. 81-95.|
|2000||Men, Women and “Japanese” as Outsiders: A Case Study of Postcards with Ainu Images. Visual Anthropology, vol. 13, no. 3, pp. 227-255.|
|2000||Martyrs, Mystery and Memory Behind a Communal Hall. Traditional Dwellings and Settlements Review, vol. 11, no. 2, pp. 29-39.|
|1999||The Meanings of a Heritage Trail in Hong Kong. Annals of Tourism Research, vol. 26, no. 3, pp. 570-588.|
|1996||Change of Ainu Images in Japan: A Reflexive Study of Pre-war and Post-war Photo-images of Ainu. Visual Anthropology, vol. 9, no. 1, pp. 1-24.|
(2011) Knowledge Transfer Project, RGC, “Learning from Neighbourhood Tourism in Sheung Wan, Hong Kong.” 2011/2012.
(2010) GRF Grant, RGC, “The Social Life of American Crayfish in Three Cultures.” 2010/2012.
(2010) Direct Grant, CUHK, “The Trade of Incense in Hong Kong and Southeast Asia.” 2010/2011.
(2008) Direct Grant, CUHK, “The Rippling Effects on Crayfish Farming in Three Cultures.” 2008/2009.
(2005) CERG Earmarked Research Grant, RGC, “The Threat of Obsolescence to the Freshwater Fish Farming in Hong Kong.” 2005/2007.
2017 香港電台第五台：[考飲考食 (All About Food)] 主持，Thursday，21:00-22:00，September 2017-May 2018。
2011 香港電台第五台：[世界長河(Stories of Rivers in the World)] 主持， 15集，Thursday 9:00-10:00，February-June，2011。
2005 香港電台第五台：[文化非主流] 主持， 16集，Tuesday 9:00-10:00，May-September，2005。
2004 香港電台第五台：[港飲食、講文化] 主持，15集，Tuesday 9:00-10:00，June-September，2004。