Making and remaking tradition: a cultural history of shark fin

Protecting and preserving the oceans – "blue sustainability’’ – is an environmental priority. But the way we treat sea creatures like sharks threatens this. Despite growing bans around the world on the brutal practice of shark finning, sharks are still eaten as a traditional, luxury food item. Dr Ronald Po’s research reveals the histories behind the emergence of shark fin consumption in late imperial China. Showing how traditions are made, his research suggests they can also be unmade, calling for us to urgently end shark fin consumption and adopt new sustainable practices.