File Download
  Links for fulltext
     (May Require Subscription)
Supplementary

postgraduate thesis: Fermenting tradition : soy sauce making in Hong Kong with Kowloon Soy Ltd as a case study

TitleFermenting tradition : soy sauce making in Hong Kong with Kowloon Soy Ltd as a case study
Authors
Issue Date2013
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Kam, H. [金可澄]. (2013). Fermenting tradition : soy sauce making in Hong Kong with Kowloon Soy Ltd as a case study. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b5094811
AbstractThis dissertation focuses on identifying the heritage significances of the soy sauce made by Kowloon Soy Company Limited using the traditional sun-dried method in order to help preserve this time-honored practice that has become a rare sight in Hong Kong. The development of Kowloon Soy Company Limited is closely associated with the urbanization of Hong Kong. It represents how local traditional businesses are struggling to survive. Heritage conservation is about managing the change. Therefore, using Kowloon Soy Company Limited as a case study, this dissertation aims to identify the heritage significance of soy sauce production in Hong Kong in order to provide the groundwork for future exploration of ways to sustain the industry. It covers the history of Kowloon Soy Company Limited as well as its production of the soy sauce, how is it perceived and preservation challenges. The dissertation ends with a discussion on the contradiction of conserving the intangible cultural heritage – the question is whether an intangible cultural heritage, which is a living heritage, should be left to its natural development and demise without intervention? If not, then how should conservation be carried out?
DegreeMaster of Science in Conservation
SubjectSoy sauce industry - China - Hong Kong - Case studies
Dept/ProgramConservation
Persistent Identifierhttp://hdl.handle.net/10722/193008

 

DC FieldValueLanguage
dc.contributor.authorKam, Ho-ching-
dc.contributor.author金可澄-
dc.date.accessioned2013-12-14T06:23:27Z-
dc.date.available2013-12-14T06:23:27Z-
dc.date.issued2013-
dc.identifier.citationKam, H. [金可澄]. (2013). Fermenting tradition : soy sauce making in Hong Kong with Kowloon Soy Ltd as a case study. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b5094811-
dc.identifier.urihttp://hdl.handle.net/10722/193008-
dc.description.abstractThis dissertation focuses on identifying the heritage significances of the soy sauce made by Kowloon Soy Company Limited using the traditional sun-dried method in order to help preserve this time-honored practice that has become a rare sight in Hong Kong. The development of Kowloon Soy Company Limited is closely associated with the urbanization of Hong Kong. It represents how local traditional businesses are struggling to survive. Heritage conservation is about managing the change. Therefore, using Kowloon Soy Company Limited as a case study, this dissertation aims to identify the heritage significance of soy sauce production in Hong Kong in order to provide the groundwork for future exploration of ways to sustain the industry. It covers the history of Kowloon Soy Company Limited as well as its production of the soy sauce, how is it perceived and preservation challenges. The dissertation ends with a discussion on the contradiction of conserving the intangible cultural heritage – the question is whether an intangible cultural heritage, which is a living heritage, should be left to its natural development and demise without intervention? If not, then how should conservation be carried out?-
dc.languageeng-
dc.publisherThe University of Hong Kong (Pokfulam, Hong Kong)-
dc.relation.ispartofHKU Theses Online (HKUTO)-
dc.rightsCreative Commons: Attribution 3.0 Hong Kong License-
dc.rightsThe author retains all proprietary rights, (such as patent rights) and the right to use in future works.-
dc.subject.lcshSoy sauce industry - China - Hong Kong - Case studies-
dc.titleFermenting tradition : soy sauce making in Hong Kong with Kowloon Soy Ltd as a case study-
dc.typePG_Thesis-
dc.identifier.hkulb5094811-
dc.description.thesisnameMaster of Science in Conservation-
dc.description.thesislevelMaster-
dc.description.thesisdisciplineConservation-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b5094811-
dc.date.hkucongregation2013-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats