Hong Kong Disneyland: A Shark's Tail?

By JULIETTE ROSSANT I remember the fiasco over French food at Disneyland Paris and thought Disney had surely learned a thing or two about the importance of American food in an American theme park. Evidently the resounding financial disaster of EuroDisney has not sunk in to those planning Hong Kong Disneyland, scheduled to open September 12th, 2005. According to The New York Times, a furor is growing over the shark's fin soup that Disney plans to serve at wedding banquets. Environmentalists are quick to point out that global shark populations are shrinking: the hammerhead shark population has dropped 89% in the North Atlantic. Chinese school children are pledging to boycott Disneyland, while the "Sea Shepherd Conservation Society has made T-shirts available depicting Mickey Mouse and Donald Duck with knives in hand as they slaver above bleeding sharks, sans fin (so to speak). The lesson from Paris was the French wanted American food -- so why is Disney even thinking about serving shark's fin soup in Hong Kong? Besides, isn't shark's fin rather tasteless? In fact, I believe it is regarded as an aphrodisiac -- shades of Michael Jackson on Mickey's rollercoaster ride? (Click here to read full article.) Previous articles: Foie Gras War 2: Ban All Poultry? Bird Flu Death Count Passes 50 in Asia Food Vermin -- Bird Flu, Next Course? Foie Gras War Super Chef vs. Governator: Todd English Fights For Foie Gras Rights Technorati Tags: chefs food restaurants cooking branding Disney Disneyland environmentalism sharks Hong Kong --> back to superchefblog