Migrants from Hong Kong to Scotland: A study of food and identity
Abstract
The aim of this research is to further understand the role of food in constructing and expressing
cultural identity, specifically in regards to individuals from Hong Kong who have relocated to
Scotland. Behaviours around food and drink are nurtured and bound by our culture, often subtle
and undetectable until being compared with a contrasting culture or the “other” that has differing
norms and practices. In order to achieve the research aim, the study will investigate and compare
both tangible and intangible aspects, in the environment prior to and after relocating, that may
affect an individual’s ability to retain their existing ways and meaning of eating.
Results showed that a majority of participants acknowledged the physical limitations of an “other”
environment and did not find difficulty in mitigating these barriers, such as ease of procuring
specific ingredients. Instead, participants found intangible aspects to be more challenging to
replicate or recreate, as many nuances play a significant part in forming a whole. For example, the
act of consuming festival foods, which in Hong Kong is often the means of collectively building a
celebratory atmosphere in the community, was reattributed by some participants as a means of
nostalgia and remembrance. Aside from cultural acts and behaviours being given new meaning
and value, research results also implied that they are at risk of being lost, such as deeming
ingredients that are inconvenient to get ahold of as being non-essential.
An overall interpretation suggests that the strong presence of contrasting cultures in Hong Kong
has led to its population in being knowledgable and having a high tolerance for “other” and foreign
cuisines, therefore facilitating any transitional changes to their diet. Despite their immigration to
Scotland, and any subsequent lifestyle changes, it is reported by most of the participants that they
would retain their primary identity as being from Hong Kong.