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Urban Food Culture = Sydney, Shanghai and Singapore in the Twentieth Century /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Urban Food Culture/ by Cecilia Leong-Salobir.
Reminder of title:	Sydney, Shanghai and Singapore in the Twentieth Century /
Author:	Leong-Salobir, Cecilia.
Description:	VII, 256 p.online resource. :
Contained By:	Springer Nature eBook
Subject:	Ethnology—Asia. -
Online resource:	https://doi.org/10.1057/978-1-137-51691-6
ISBN:	9781137516916

Urban Food Culture = Sydney, Shanghai and Singapore in the Twentieth Century /
Leong-Salobir, Cecilia.

Urban Food CultureSydney, Shanghai and Singapore in the Twentieth Century /[electronic resource] :by Cecilia Leong-Salobir. - 1st ed. 2019. - VII, 256 p.online resource.

1. Introduction -- 2. Sydney Flavours: From Convict Colony to Cosmopolitan City -- 3. Shanghai: From Treaty Port to Global City -- 4. Singapore: Tasting the City -- 5. Colonial Legacies: Curries and Other Hybridities -- 6. Restaurants, Cafes and Street Food -- 7. Markets and Supermarkets -- 8. Cookbooks: Recipes and Culinary Tales.

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.

ISBN: 9781137516916

Standard No.: 10.1057/978-1-137-51691-6doiSubjects--Topical Terms:

1254172
Ethnology—Asia.

LC Class. No.: GN625-635

Dewey Class. No.: 306.095

Urban Food Culture = Sydney, Shanghai and Singapore in the Twentieth Century /
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520 $a 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.
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