food
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Congee: கஞ்சி.糜.粥.お粥.Cháo.জাউ ভাত. Bubur Nasi.โจ๊ก
Congee originated in China during the Zhou Dynasty. Today it has evolved into countless variations across Asia. It’s versatile – enjoyed as a breakfast dish, late-night snack, or a comforting side. Understanding its history and cultural significance can spark creativity for modern food and beverage innovations.
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Cultural Codes of Food
Asian food and beverages are starting to play a performative role on social media. But there is more to Asian food than a lifestyle glow up. Our experience of taste isn’t defined by sensory experiences alone. Decoding cultural codes of Asian food can uncover signs for the future.
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Affordable Sustainable Practices
There are fancy labels like ‘upcycling’ and ‘circularity’ to describe things that have been a part of Asian cultures for many generations. Often sustainable practices come with an image of price premium or costly implementation processes. However, there is much to learn from Asian sustainable practices that are value driven.
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Third Culture vs Fusion
Fusion is often mislabelled as ‘third culture’ diluting its essence and the lived experiences of people. True third culture simultaneously integrates layers of multiple cultures to create timeless icons of identity. Embracing third culture can give rise to products that truly contemporise categories and reflect the cultural melting pot of Australia.
The Asian Agenda 