Back in 1991 I set off for a twelve-month global journey. With
me I had a few essentials, money, clothes, my wife and a collection of
Lonely Planet Travel Guide Books. After a few weeks in India we found
that the books were as essential to our survival as food and water. We
went on to use the Lonely Planet Guide Books (or the LP as we termed them)
throughout Asia, Australia, New Zealand, Hawaii, North America, Canada
and Mexico. Sometimes our travels would be so fast and furious that we
would not read about our next destination until we had arrived at the
town's bus depot. We grew to love and trust the LP - it never let us down.
As you might imagine I was therefore thrilled to receive their latest
departure in travel writing "World Food Hong Kong ". Swiftly I dived in
to its pages. When I saw that pocket size book was written by Richard
Sterling a guy who would - quote " go anywhere and court any danger for
the sake of a good meal" I knew I would be in for an interesting literary
adventure.
Richard Sterling's other titles include; Dining With Headhunters; The
Fearless Dinner; and the award wining Travelers' Tale. His much-applauded
writing has won him praise from The James Beard Foundation and kudos from
the Lowell Thomas awards.
The book 's contents are broken down into fourteen chapters -
World Food Hong Kong starts with the essential aspect of understanding
the domains cuisine culture. Sterling enlightens us on the island's history,
flavors and influences. My learning began. It would seem that Hong Kong's
cuisine is a melting pot of the nations tastes with the addition European
influences; olive oil, ketchup and asparagus all worked themselves in
to the fabric of the island's "local" cooking.
Staples and specialties are next; rice, noodles, tofu, meat, sauces flavorings
- the list continues as do the lessons. We all know that in 1295 Marco
Polo introduced the noodle to Italy but did you know he made his mark
on the Chinese too; he introduced the kiss?
The content continues with Drinks, Home Cooking, and Celebrating with
Food. Food as Medicine is where I must pause to narrate. Sterling reminds
us that the Chinese believe that "food, medicine and health are all part
of the same continuum. This is derived from the Chinese philosophy of
Yin and Yang, which applies as much to human health as it does to the
cosmos. When all in the universe is in its proper balance, harmony reigns.
But in a condition of imbalance, we risk ill health, misfortune violence
and destruction. Lesson: Seek balance!" If you are seeking balance try
the Yin Yang soup or if you are feeling peaky there is always the Lizard
soup chicken and cloud fungus.
Seeking knowledge of unusual foods? Then move to the next chapter "The
Bold Palate". These are foods for the brave. How about preserved
eggs, snake or baby mouse wine? That is right the wine is made by preserving
still-suckling baby mice in rice wine. Apparently this is jolly good for
rejuvenating the body's organs. For those who have survived the journey
thus far normality is ahead.
Shopping and Markets, where to Eat and Drink, Understanding the Menu
and a modest Recipe Section are all a great read. The 'Where to eat' chapter
covers the complete dining gambit from the uptown Peninsular to downtown
street food and must try dim sum.
For the gourmet traveler the book finishes with a handy English to Cantonese
culinary dictionary a must have for those who want to appear to know their
jellyfish from their junk food.
As I close I am relieved to say the Lonely Planet does it again - a captivating
unpretentious little book - not just physically but also financially suited
for anyone's pocket. $14 or £9.