Former South China Morning Post food writer Annabel Jackson, whose latest book, The Making of Macau’s Fusion Cuisine, looks into the food of the former Portuguese enclave. Photo: Annabel Jackson
Traditional Macanese recipes are disappearing, says food writer Annabel Jackson
- Annabel Jackson, who first visited Macau in 1989, was drawn to its three ‘national’ cuisines – Cantonese, Portuguese, Macanese
- In her latest book, The Making of Macau’s Fusion Cuisine, Jackson explores culinary and cultural exchange in the former colony
Knowledge |
Greater Bay Area
Former South China Morning Post food writer Annabel Jackson, whose latest book, The Making of Macau’s Fusion Cuisine, looks into the food of the former Portuguese enclave. Photo: Annabel Jackson
