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The Indigenization and Hybridization of Food Cultures in Singapore

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The Indigenization and Hybridization of Food Cultures in Singapore/ by Tai Wei Lim.
作者:	Lim, Tai Wei.
面頁冊數:	XXXI, 111 p. 104 illus.online resource. :
Contained By:	Springer Nature eBook
標題:	Ethnology. -
電子資源:	https://doi.org/10.1007/978-981-13-8695-4
ISBN:	9789811386954

The Indigenization and Hybridization of Food Cultures in Singapore
Lim, Tai Wei.

The Indigenization and Hybridization of Food Cultures in Singapore[electronic resource] /by Tai Wei Lim. - 1st ed. 2019. - XXXI, 111 p. 104 illus.online resource.

Part I -- 1. Introduction -- 2. Food Vessels: A Brief Historical Survey of Ceramics Use for Food Consumption in Singapore’s Hawker Centres and Coffee Shops (kopitiams) -- 3. Diversity in Southeast Asian Serving Vessels -- 4. Late Modernity: Food-Serving Vessels Used in the Mid-Twentieth century -- Part II. - 5. Promoting Singapore-Japan Ties Through the Soft Cultural Power of Food Diplomacy: The Hybridization, Cross-Pollination and Indigenization of Contemporary Japanese Food Culture in Singapore -- 6. The Korean Wave in Singapore’s Multi-cultural Food Scene: Indigenization, Localization, Hybridization and Cross-Pollination -- Part III -- 7. Conclusion.

This pivot considers the use of porcelain vessels within multi-dialect cultural spaces in the consumption of cooked food in Singapore. In a place of ubiquitous hawker centres and kopitiams (coffee shops), the potteries used to serve hawker foods have a strong presence in the culinary culture of Singaporeans. The book looks at the relationship between those utensils, the food/drinks that are served as well as the symbolic, historical, socio-cultural and socioeconomic implications of using different kinds of porcelain/pottery wares. It also examines the indigenization of foreign foods in Singapore, using two case studies of hipster food – Japanese and Korean. While authentic Japanese and Korean cuisines find resonance amongst the youths of East Asia, some of them have adapted hybrid local features in terms of sourcing for local ingredients due to costs and availability factors. The book considers how these foods are hybridized and indigenized to suit local tastes, fashion and trends, and offers a key read for East Asian specialists, anthropologists and sociologists interested in East Asian societies.

ISBN: 9789811386954

Standard No.: 10.1007/978-981-13-8695-4doiSubjects--Topical Terms:

558761
Ethnology.

LC Class. No.: GN301-674

Dewey Class. No.: 306

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