The Hong Konger's Cookbook: Food of the Transient

For my final dissertation in Environmental Studies and Anthropology, I self-published a cookbook on Hong Kong cuisine. Sold in the college bookstore, I interviewed family and friends and turned old family dishes into modern recipes that could be easily prepared by all readers. Much more than a book of recipes, I incorporated food and city photography, as well as sections on Hong Kong’s history, migrant population, ecology, food culture. I held a book-party/Q&A event after the book was released and promoted it on Instagram and Facebook.