Cecilia Leong-Salobir's Books

Urban Food Culture

Sydney, Shanghai and Singapore in the Twentieth Century

By: Cecilia Leong-Salobir

Write a review Read reviews Take a Quiz Solve Book Puzzle

Urban Food Culture

Sydney, Shanghai and Singapore in the Twentieth Century

By: Cecilia Leong-Salobir

This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization.

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

259

Publisher

Springer

Published Date

ISBN 10

1137516917

ISBN 13

9781137516916

Food Culture in Colonial Asia

A Taste of Empire

By: Cecilia Leong-Salobir

Write a review Read reviews Take a Quiz Solve Book Puzzle

Food Culture in Colonial Asia

A Taste of Empire

By: Cecilia Leong-Salobir

Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.

Average ratings

N/A