Macanese cuisine was the world’s first-ever example of fusion food. We look into the origins and evolution of this centuries-old tradition that must overcome modern challenges to stay alive. Find out who is fighting to ‘reclaim’ Macao’s iconic gastronomic heritage.
A new research project by 2 faculty members from the Macao Institute for Tourism Studies (IFTM) will delve into the complex topic of setting a definition and scope for Macanese cuisine.
Uma reunião de trabalho sobre Macau como Cidade Criativa de Gastronomia teve hoje (dia 24) lugar, durante a qual foi anunciado o lançamento oficial da Base de Dados da Cozinha Macaense.
A year ago, UNESCO awarded Macau the Creative City of Gastronomy status, shining a light on Macau’s unique culinary heritage. While many who live or have visited Macau are familiar with the local dishes, there are plenty of things people don’t know about Macanese cuisine, especially its history. Read on to discover the history of Macanese Cuisine in our city and find out when this fusion cuisine first appeared and the secrets about the local culture it hides!
Description Annabel Jackson, who first visited Macau in 1989, was drawn to its three ‘national’ cuisines – Cantonese, Portuguese, Macanese In her latest book, The Making of Macau’s Fusion Cuisine, Jackson explores culinary and cultural exchange in the former colony
O Conselho de Estado da República Popular da China divulgou hoje (10 de Junho) a quinta Lista Nacional de Itens Representativos do Património Cultural Intangível da China, incluindo três itens cuja candidatura foi apresentada por Macau, nomeadamente a Gastronomia Macaense, o Teatro em Patuá e a Crença e Costumes de Tou Tei, que foram selecionados com sucesso.
Mix Chinese flavours with ingredients from Portugal and spices from its colonies across three continents and you have a unique cuisine that dates back 450 years.