Essential question: What impact does cooking Cantonese food have on me and my family?

My essential question has changed. It was originally “how has immigration impacted the recipes of Cantonese immigrants” but after two weeks, I started to realize I was more interested in foods I ate when I was younger and recipes that I enjoyed eating, not as interested in immigration experiences of people I didn’t know as well. Now it’s “what impact does cooking Cantonese food have on me and my family.”

So far, I’ve noticed that cooking Cantonese food has brought my family together, as we have shared memories over these foods. For example, last night my mother showed me how to make what she calls beef tomato stoup and eating it was reminiscent of when I was younger and she would cook it for my birthday dinner because it was one of my favorite meals.

However, I want to understand more about the history of these foods. It isn’t as related to my essential question but I want to understand how these recipes have evolved. History-wise, I am intrigued by the impact of colonization on the development of some of these recipes such as bread which was not as popular until Europeans started importing wheat and yeast.