Food, Foodways and Foodscapes: Culture, Community and Consumption in Post-colonial Singapore - Couverture rigide

Couverture rigide

ISBN 10 : 9814641219 ISBN 13 : 9789814641210

Editeur : World Scientific Publishing Co Pte Ltd, 2015

Synopsis

This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.

This is one of the most accessible and comprehensive book to chart Singapore's food history ... It is an excellent starting point for anyone keen to understand the ways in which Singaporeans think about and enjoy, food. - The Sunday Times, Singapore

Journey through kampungs and kopitiams and find out why food is so important in Singapore culture! An essential read for anyone seeking to understand Singapore food! - Leslie Tay, author, blogger and self-proclaimed gastro-geek, www.ieatishootipost.sg

A propos du livre

Revue de presse

This book is a multidisciplinary masterpiece and the intensely researched examination that the foodways and foodscapes of Singapore deserves. Comprehensive in its examination of changing food practices, this volume powerfully connects consumption, production, built environments, home kitchens, hawker centres, and the sensory experience of food. It is a must read for anyone interested in how a multidisciplinary analysis can enliven the study of food in diverse cities. --Daniel Bender, Canada Research Chair in Global Culture and Director, Culinaria Research Centre, University of Toronto, Canada

In the many reflections for SG50, nothing comes closer to Singapore's identity than the city-state's diversified, multi-ethnic and delectable foods. The 10 chapters in this book are a much welcomed multidisciplinary academic intervention of the quintessential Singaporean passion of eating and snacking. This book savours all its foodscapes, foodways and cuisines through its street foods, hawker centres, kopitiams and restaurants. Singapore's food obsession best undergirds Joseph Nye's 'soft power', an expression of 'Eurasian' cultural fusion, Asian gastronomical delights and cosmopolitan consumption which variously defines Singapore's national identity, its innovative expressions, its tourist beaconing, its recollection of 'sensory heritage', its transcultural involvement, and its global-local statement. Sample Singapore's mouth-watering creativity through its social, cultural, political, historical, and economic taste buds. This is definitely a digestible book worth consuming. --Victor R Savage, National University of Singapore, Singapore

Food, Foodways and Foodscapes is an extraordinary and a rare book that is simultaneously richly descriptive, deeply evocative, and sharply analytical. It provides a welcome and much needed shift in the locus of discussion from the over-written spaces of restaurants and TVs in North Atlantic nations, to the streets, the home, and the web, in a city-state in southeast Asia, which is precisely what makes it theoretically fecund. --Krishnendu Ray, New York University, USA & President, Association for the Study of Food & Society

Détails de l'édition

• Éditeur: World Scientific Publishing Co Pte Ltd
• Date d'édition: 2015
• Langue: anglais
• ISBN 10: 9814641219
• ISBN 13: 9789814641210
• Reliure: Relié
• Nombre de pages: 260
• Éditeur: Kong Lily Lee Lee, Sinha Vineeta
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible