Urban Food Culture

Sydney, Shanghai and Singapore in the Twentieth Century
2019
ISBN: 978-1-137-52223-8
Verlag: Palgrave Macmillan US

Buch, Englisch, 256 Seiten, Format (B × H): 153 mm x 216 mm, Gewicht: 458 g

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.

Zielgruppe

Research

Autoren/Hrsg.

Leong-Salobir, Cecilia

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Stadt- und Regionalsoziologie
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kolonialgeschichte, Geschichte des Imperialismus
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Freizeitsoziologie, Konsumsoziologie, Alltagssoziologie, Populärkultur
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Soziologie von Migranten und Minderheiten

Inhaltsverzeichnis

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.

Über Autor(innen)

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.