Abstract:
The Chinese first arrived on the shores of New Zealand during the gold rush of 1866, since then their occupation of land that they could call ‘home’ was not without hardship and prejudice. Being the largest non-Māori and non-European group to settle in New Zealand, Chinese communities were developed from common cultural interest, language as well as a sense of security, but in doing so they were not fully integrated in existing European society and thus often marginalised. Many Chinese adopted western traditions and traits in order to integrate themselves into a European dominated society, slowly characteristics and traditions associated with their heritage were lost over time. Issues revolving around loss of identity and social acceptance currently imposed by globalisation are still felt by many of the growing Chinese-community in the 21st century.
Identity operates within the hearts of Chinese-Kiwi’s as an expanding collection of memories, traditions, stories and language. Drawing inspiration from these concepts, this thesis creates an opportunity to explore and celebrate the established and developing local Chinese identity within Auckland, New Zealand through a sensory journey of culinary traditions and the active consumption of food. This creative platform allows us to address the loss of cultural and local characteristics experienced by later generations of Chinese migrants torn between the notion of home ‘here’ and home ‘away’, as well as the development of Chinese identity and its relevance in today’s society.
Question:
How can food and architecture help further establish and develop the growing Chinese-New Zealand identity within the urban fabric of Auckland?
