Abstract
In 2014, the Chief Minister imposed a ban on foreigners working as the main cooks of hawker food, in the attempt to preserve local taste. Exploration of the dilemma of sustaining the taste of hawker food and the profession of preparing it argues for a broader definition of Penang hawker food. This definition acknowledges the confluence of Penang's migrant histories while being inclusive and reflective of changes in sociocultural trends, population and migration flows.
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