The Great Outdoor Kitchen

Preparing food outdoors

Preparing food outdoors

When you combine Hong Kong’s notorious lack of space with the natural tendency of people in warm climes to prepare food outdoors, you get scenes like those above. In all but the poshest and most sanitized neighbourhoods, kitchen workers crouch over brightly-coloured plastic buckets, washing innards and greens. It might not be hygenic, but it gives Hong Kongers a more honest relationship with the food they’re eating; its ingredients and preparation become part of the public spectacle.

This entry was written by Christopher DeWolf , posted on Sunday May 10 2009at 04:05 am , filed under Asia Pacific, Food, Public Space, Society and Culture and tagged , , . Bookmark the permalink . Post a comment below or leave a trackback: Trackback URL.

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