Urban Food Culture

Sydney, Shanghai and Singapore in the Twentieth Century

Cecilia Leong-Salobir

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English

Palgrave Macmillan
02 April 2019

Colonialism & imperialism; Society & Social Sciences; Cultural studies; Migration, immigration & emigration; Dietetics & nutrition

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.

By: Cecilia Leong-Salobir
Imprint: Palgrave Macmillan
Country of Publication: United Kingdom
Edition: 1st ed. 2019
Dimensions: Height: 210mm, Width: 148mm,
Weight: 473g
ISBN: 9781137522238
ISBN 10: 1137522232
Pages: 256
Publication Date: 02 April 2019
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

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.

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.