In The Making of Macau’s Fusion Cuisine: From Family Table to World Stage, Annabel Jackson argues that Macanese cuisine cannot be seen as a unique product of

Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly il

With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and In

With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and In

Can food be both national and global at the same time? What happens when a food with a national identity travels beyond the boundaries of a nation? What makes a