Sidney C. H. CHEUNG


Professor


OfficeNAH 404
Office Tel.3943 7662
Email loading...
Educational qualificationJapanese 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

IntroductionProf. 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 three RTHK radio programmes entitled: 《港饮食、讲文化 (Hong Kong Foodways and Culture)》 in 2004, 《文化非主流 (Culture Unconventional)》 in 2005 and 《考饮考食》in 2017/2018, 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 [年年有鱼] and [东江逆流] in 2008.
Research interestsVisual anthropology, anthropology of tourism, cultural heritage, food and identity, social change and aquaculture development, Ainu-Japanese relations, coastal communities, incense traditions.
Geographical areas of researchJapan, Hong Kong, Mainland China, Southeast Asia, USA.
Courses taughtANTH 2370/ GENA 2362 Intangible Heritage in Hong Kong
ANTH 3370/ ANTH 5370 Tourism and Culture
ANTH 3350/ ANTH 5365 Food and Culture
Other positions held
Internal positions held

Director, BA Programme of Cultural Management, Faculty of Arts
Director, Centre for Cultural Heritage Studies
Associate Director (responsible to Centre of Urban History, Culture and Media), Institute of Future Cities (IOFC).
External positions held
Osaka University Global Alumni Fellow, Osaka University, Japan
Visiting Fellow, BA Degree programme of Cultural Tourism and Festival Management, Community College of City University/UOW College Hong Kong
Committee member of the Hong Kong Marine Ecosystem Society (香港海洋生态协会), Hong Kong
(2020-2022) Expert Group member on Lantau Historical and Cultural Heritage Conservation, Civil Engineering and Development Department (CEDD), Hong Kong SAR Government
(2018-2022) Honorary Research Fellow, International Center for Chinese Studies (ICCS), Aichi University (爱知大学), 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?
Asian Anthropology?
Journal of Chinese Dietary Culture《中国饮食文化》
American Ethnologist
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 《第十四届中国饮食文化学术研讨会》on Chinese Food Culture in Europe: French Food Culture in Asia, organized by Foundation of Chinese Dietary Culture (Taiwan) <中华饮食文化基金会>, 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.

Selected publications
Books
Forthcoming Author, Hong Kong Foodways. Hong Kong: Hong Kong University Press.
Forthcoming General Editor,?Berkshire Encyclopedia of Chinese Cuisines, Volumes 1-5. Great Barrington, MA: Berkshire Publishing Group.
2015 Co-editor,《公路上的人类学家》(Anthropologists on the Road) ，和骆吉婷合编。香港：野外动向出版，160页。
2014 Editor,?Rethinking Asian Food Heritage. Taipei: Foundation of Chinese Dietary Culture (Taiwan) <中国饮食文化基金会（台湾）>, 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.
2012 《上环印记》。香港 ：野外动向出版，100页。(Link)
2009 《公路上的厨师》。香港 ：次文化堂，192页。(网上媒体介绍)
2009 《渔翁移山?：香港本土渔业民俗志》。香港：上书局出版社 ，145页。
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.)
Edited Journals
2010 (Guest Editor) (中国农业和饮食新口味专辑)《中国饮食文化》，第6期， 第2号。
2006 (Guest Editor)?Visual Anthropology?(Special Issue on Wedding Photography in East Asia), vol.19 no.1.
Book chapters and journal articles
Forthcoming 鸦片托盘上的中越文化。《中国饮食文化 》
Forthcoming 豉油小碟里的香港：从生晒酱油到港制头抽 (和王迪安合着)。《酱．文化: 记忆、技艺与身体 》。陈建源编。台湾：中兴大学出版。
2021 Hybridity and Authenticity in Global East Asian Food. In Global East Asia: Into the Twenty-First Century. Frank Pieke and Koichi Iwabuchi eds. Oakland, California: University of California Press,pp.81-90.
2021 The Sublime in Scent: A Comparative Study of Japanese Kodo and Chinese Incense Tradition in the 21st Century. Asian Education and Development Studies, vol.10, no.1, pp.95-104. (view online)
2020 回味无穷：海味乾货的时空之旅。《东南西北文咸街》。郑宏泰、周文港合编。香港：中华书局，页32-49。
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 香港养蚝业和小区韧性的探讨 (Understanding Oyster Cultivation and Community Resilience in Hong Kong)。《原生态民族文化学刊 Journal of Original Ecological National Culture》，第11期，第5号，页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.
2019 一九五七。香港关键词:想像新未来。朱耀伟编。香港：香港中文大学出版社，页69-76?。
2018 香港客家饮食文化的探讨。博物馆与客家研究。张维安、何金梁、河合洋尚合编。客家委员会客家文化发展中心（苗栗县三湾乡）;?桂冠图书，页235-248?。
2018 豉油小碟里的香港：从生晒酱油到港制头抽?(和王迪安合着)。(专题：亚洲酱油文化；陈建源编)《中国饮食文化》?，第14期，第2号，页215-237。
2017 跨国香文化遗产在亚洲：当所有的木材都烟消云散。微物史观与地方社会。王嵩山与余琼宜合编。台湾：文化部文化资产局与逢甲大学，页13-19。
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 祸福从天降：南京小龙虾的环境政治。《中国饮食文化》第6期，第2号 ，页1-34。
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 饮食人类学。《人类学 》，陈刚、招子明编。《 西方人文社科前沿述评》系列丛书，北京 ：中国人民大学出版社，页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.
2007 香港渔民组织的角色变迁。《 二十一世纪》双月刊，第103期，页103-110。
2006 香港新界后海湾淡水鱼业的社会发展史。刘兆强合着。《中国饮食文化》第2期，第2号，页97-120。
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 香港客家菜馆与「正宗东江菜」。《香港客家》，刘义章编。《客家区域文化丛书》， 桂林 : 广西师范大学出版社，页 192-205。
2005 返还後の香港広东料理。特集「世界の中华料理」『アジア游学』, 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.
2003 中国のある古美术品取引の观察。『中国21』，17: 51-66.
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.
Essays
细雨後。《新亚生活月刊》。2018年6月刊，页24-26。
帐中香。《新亚生活月刊》。2018年6月刊，页29-32。
从新界的围村食盆到外卖盆菜。超A评论，自由评论网。2017年1月14日。
揭开香港战後大衆饮食文化的东江菜。超A评论，自由评论网。2017年1月6日。
给阿寒湖的情书?(Love Letter to Lake Akan)。《Hong Kong Discovery野外动向》 ，第73期，页49-57，November/December，2012。
新奥尔良，新界?(New Orleans, New Territories)。《Hong Kong Discovery野外动向》 ，第68期，页14-47，January/February，2012。
寻香记 (A Fragrant Legend)。《Hong Kong Discovery野外动向》 ，第63期，页102-109, 2011。


Research grants
(2012)?Knowledge Transfer Project,?RGC, “Wetland Tourism in?Four Seasons: Perspectives from Landscape, Foodways and Community Lifestyles.” 2013/2014. (春，夏，秋，冬)
(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.

Radio programmes
2017 ??香港电台第五台：[考饮考食?(All About Food)]?主持，Thursday，21:00-22:00，September 2017-May?2018。
2011???香港电台第五台：[世界长河(Stories of Rivers in the World)]?主持，?15集，Thursday 9:00-10:00，February-June，2011。
2005 ??香港电台第五台：[文化非主流]?主持，?16集，Tuesday 9:00-10:00，May-September，2005。
2004 ??香港电台第五台：[港饮食、讲文化]?主持，15集，Tuesday 9:00-10:00，June-September，2004。