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Food culture in colonial Asia = a taste of empire /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Food culture in colonial Asia / Cecilia Leong-Salobir.
其他題名:	a taste of empire /
作者:	Leong-Salobir, Cecilia.
出版者:	Abingdon, Oxon ;Routledge, : 2011.,
面頁冊數:	1 online resource (xi, 191 p.) ;ill. :
標題:	Food - Social aspects - Asia. -
標題:	Asia - Economic policy - 1945- -
電子資源:	http://www.tandfebooks.com/isbn/9780203817063
ISBN:	9780203817063 (ebook)

Food culture in colonial Asia = a taste of empire /
Leong-Salobir, Cecilia.

Food culture in colonial Asia a taste of empire /[electronic resource]:Cecilia Leong-Salobir. - Abingdon, Oxon ;Routledge,2011. - 1 online resource (xi, 191 p.) ;ill. - Routledge studies in the modern history of Asia ;69.

Includes bibliographical references and index.

"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 consuming 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"--

ISBN: 9780203817063 (ebook)

LCCN: 2010047720

Nat. Bib. No.: GBB0A7254bnbSubjects--Topical Terms:

566070
Food
--Social aspects--Asia.Subjects--Geographical Terms:

584322
Asia
--Economic policy--1945-

LC Class. No.: GT2853.A78 / L46 2011

Dewey Class. No.: 394.12095

Food culture in colonial Asia = a taste of empire /
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504 $a Includes bibliographical references and index.
520 $a "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 consuming 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"-- $c Provided by publisher.
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