Welcome to Savouring Diversity, a vibrant and inclusive exploration of flavours, cultures, and creativity! This magazine showcases the collaborative efforts of 44 university students from Hong Kong Baptist University (HKBU), enrolled in the TRAN4005 Translation Theories and Philosophies I course, alongside local ethnic minority secondary school students from Hong Kong Caritas Wu Cheng-chung College.  Together, they embarked on a transformative service-learning project centred around food translation.

Over the course of four months, these students engaged in a collaborative food translation project with community partner TREATS. This initiative allowed them to create a collection of multilingual recipes, safety manuals, and editorials, presenting eight distinct groups of student work. Each group’s contribution reflects a blend of culinary traditions cultural insights, as well as that of food safety. Additionally, their work is available in multiple languages, including English, Chinese (Cantonese and Mandarin), Hindi, Urdu, Filipino, and Tagalog.

This hands-on experience provided students the opportunity to apply theoretical translation knowledge to real-world settings. They worked closely to craft recipes for signature ethnic dishes like egg tart, naan, and tong jyun. By incorporating diverse languages, HKBU students fostered community building and cultural awareness, showcasing the richness of Hong Kong’s multicultural landscape.

In each sections of Savouring Diversity, you will find meticulously crafted recipes, comprehensive safety manuals, and engaging editorials that highlight the participants’ reflections on their experiences. These narratives emphasise the challenges and triumphs of their journey, underscoring the importance of cultural understanding and collaboration in today’s interconnected world. As you explore these pages, you will discover a treasure trove of delicious meals, rich stories, and the friendships that blossomed through this project.

Join us on this flavourful journey as we bridge generations and cultures, one recipe at a time.