Urban Food Culture

Sydney, Shanghai and Singapore in the Twentieth Century

Inbunden, Engelska, 2019

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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.

Produktinformation

Utgivningsdatum2019-04-02
Mått148 x 210 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor256
FörlagPalgrave Macmillan
ISBN9781137522238

Tillhör följande kategorier

Kolonialism och imperialism inom Historia och arkeologi
Folkhälsa och hälsopedagogik inom Medicin
Kulturvetenskap inom Samhälle och politik
Migration inom Samhälle och politik
Geografi inom Naturvetenskap och teknik

Cecilia Leong-Salobir is a food historian affiliated with the University of Wollongong and University of Western Australia. Her research area is in colonial food history, food cultures in Asia and Australia and British colonial history. She has published widely, including Global Food History and Gastronomica. Her book, Food Culture in Colonial Asia: A Taste of Empire was published by Routledge in 2011. She edited the Routledge Handbook of Food in Asia (2019). Cecilia is on the editorial advisory board of Food, Culture & Society and Global Food History.