Eat Rite: Ritual Foods of George Town is a carefully compiled recipe book documenting the festive and ritual foods of the many multicultural communities in George Town, Penang. Rather than simply offering recipes, the book captures the rich social and cultural traditions behind the dishes and foods that are typically prepared only for special occasions: festivals, religious ceremonies, weddings, and other community celebrations.
Through 44 recipes contributed by 13 different ethnic and religious communities (as well as local chefs and practitioners), the book reveals how food acts as a vessel for identity, memory, and belonging. Each recipe includes not only ingredients and cooking instructions, but also contextual background: why the dish matters, when it’s prepared, and what symbolic or communal meaning it holds.
With colourful illustrations (and even a set of postcards in the first edition) the book becomes more than a cookbook; it is a celebration of living heritage, a record of intangible cultural heritage in a city defined by diversity.
In short, Eat Rite offers the reader a gastronomic journey through the multicultural fabric of George Town including Malay, Indian-Muslim, Teochew, Hainanese, Peranakan, Sikh, and other communities — showing how ritual foods reflect the city’s layered history and social bonds.
About The Author
The book lists Baelin Leong Yu Cheang and Sara Loh as the main authors.
The project behind the book was undertaken by George Town World Heritage Incorporated (GTWHI), the heritage-agency responsible for safeguarding and promoting the heritage significance of George Town, Penang as a UNESCO World Heritage site.
The book was published in 2017 by GTWHI, suggesting that both authors likely worked in– or in close collaboration with – GTWHI, heritage practitioners, or networks engaged in documenting cultural traditions of George Town.
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