日期：2025年3月29日 （星期六）
時間：下午2:30至4:30
地點：Lecture Room 8, Arts Complex, 7 Woodland Road, University of Bristol, BS8 1TB
語言：廣東話
—-
備註：
– 實體活動。
– 是次活動地點有別慣常，將在同一建築物的另一課室Lecture Room 8舉行。
– 請於Ticketpass報名，屆時會有少量港式茶點提供。
https://tktp.as/EUXOYW
—-
茶餐廳是香港不可或缺的一部份；更大膽的說法是，香港的每個人都一定去過或吃過茶餐廳的食物。但若退後一步，茶餐廳與其他地方大多數餐廳相比，顯然是不正常的：它是如此便宜抵食，卻會有樓面侍應，而任何相類近的餐廳均需要客人自己捧餐; 它供應最奇怪的食物，將意大利粉放於清淡的罐頭湯中，還要加上數片叉燒。是次沙龍將帶大家瞭解茶餐廳的歷史發展，瞭解這香港創造的光怪陸離，在香港被視為理所當然的餐廳及食物。
—-
黎的琛現為倫敦大學亞非學院人類學及社會學系博士候選人，研究範疇及興趣包括飲食及餐廳人類學、交互服務性行業、社會關係和體現及技術。
—-
【History Salon】 The Normalized Abnormal: Historical development of Hong Kong Caacaanteng
Date: 29 March 2025
Time: 2:30 – 4:30pm (UKT)
Venue: Lecture Room 8, Arts Complex, University of Bristol
Language: Cantonese
—-
Additional Information:
– In-person only.
– This time our event is in another classroom in the same building instead of the usual research space.
– Please register on Ticketpass. A small amount of Hong Kong-style refreshments will be provided.
https://tktp.as/EUXOYW
—-
Caacaanteng is in the life of everyone staying in Hong Kong; The bolder claim may even be that everyone in Hong Kong must have gone to or consumed cuisines from caacaanteng. But should we take a step back, we would come to the realization that it is markedly abnormal comparing to most restaurants elsewhere: it is so cheap yet someone would wait your table, when anything of the same calibre may be self-serviced; it serves the most bizarre thing where spaghetti is put in a bland broth topped with Cantonese barbequed pork. In this presentation, I wish to walk us through the historical development of caacaanteng, understanding the weird created by Hong Kong people, turning it into what we take for granted.
—-
Samuel Dic Sum Lai is currently a PhD Candidate at the Department of Anthropology and Sociology, SOAS, University of London. His research interest includes anthropology of food and restaurant, interactive service work, social relations and embodiment and skills.