Innovations in Traditional Food Manufacturing
By Beh May Ting
December 2022 FEATURE
WHEN WE THINK about soy sauce and Chinese herbal soups, we often see images of family meals and comfort food. In Chinese families, a bowl of hot herbal soup and a saucer of premium soy sauce are an almost-daily tableau on the dining table. These two items are so constantly available that many take them for granted without a second thought about how they are produced.Despite being traditional foods, manufacturing them has seen many rounds of innovation through the years,...
Beh May Ting
is an urban anthropologist and a senior analyst in Penang Institute. She draws professional and personal inspirations from the finer things in life.
