ACAM 390A (19S): Food for Thought

“Food, in more ways than you expect contributes to our cultural identity as a community. The food we eat showcases our intergenerational preferences, family history as well as socioeconomic status to an extent. For instance, shark fin is a dish that has remained largely untouched in Vancouver. We use shark fin as a prompt to open up bigger discussions with others, and toggle with how to reconcile differences in opinions and the changing times.”

By Debbie Liang, Kenny Go, Samantha Chow, Joty Gill, Yuko Fedrau (Food Group)