I HAVE A tugging fear that our culinary heritage might be slipping away. Food tastes are strongly influenced by a mother’s and grandmother’s cooking, and over time, this preferential dynamic, when passed from one generation to the next, contributes to the preservation of Penang’s traditional cuisine, be it hawker or Nyonya fare.
But what happens when a mother who cannot cook becomes a grandmother? What culinary heritage is there to pass down to the next generation?
