ABSTRACT
From what I have heard, some Japanese tourists take soya sauce with them during their trips in order to make foreign food taste familiar and acceptable, while some Hong Kong tourists take instant noodles, assuming that they might not have appropriate or sufficient food during their trip. In fact, the choice of food among tourists can really vary. There are also as many tourists who are willing to try local indigenous food in order to have an authentic cultural experience during their travels. As a cosmopolitan city, the people of Hong Kong are not only exposed to food from different parts of the world on their own home ground, but rising affluence has also given ample opportunity for many to travel for food. Hong Kong nationals can go to Japan for a sushi meal or to Cuba for a box of Havana cigars if they can afford the travel expenses. While economic success and political freedom in Hong Kong have opened the way to how food habits have developed, especially the internationalization of food, in this chapter, I analyze the connections between food, domestic (heritage) tourism and local identity with a view to underscoring the implications of Asians traveling within Asia.
