A Freshly Killed Chicken Is Mightier Than the Coronavirus

By Daisann McLane, in The New York Times

Few major modern cities have been so profoundly shaped by their battle against contagion. And if you dig into this city’s food culture, you’ll find enduring traces of epidemics past.

For instance, according to Sidney Cheung, a food anthropologist at The Chinese University of Hong Kong, it was SARS that helped establish the custom in local restaurants of providing separate sets of chopsticks: one for eating, the other for serving.

Read the article in The New York Times

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