Food Critics, Food and Society in Hong Kong

Authors

  • Ken Hom Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.29666

Keywords:

to follow

Abstract

Ken Hom, author of Chinese Technique (Simon and Schuster, New York, 1981) frequently visits Hong Kong. Here he gives impressions formed during some recent visits, and a couple of shrimp (prawn) recipes which he particularly recommends. 

Published

2024-06-27

Issue

PPC 13 (1983)

Section

Articles

How to Cite

Hom, Ken. 2024. “Food Critics, Food and Society in Hong Kong”. Petits Propos Culinaires, June, 42-47. https://doi.org/10.1558/ppc.29666.