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Urban food culture : Sydney, Shanghai and Singapore in the Twentieth Century / Cecilia Leong-Salobir.

9781137516916 (electronic book)
1137516917 (electronic book)
9781137522238
1137522232

New York, NY : Palgrave Macmillan, [2019]

English

1 online resource.

GT2853.A8

394.1/209941

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.

Includes bibliographical references and index.

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Online resource; title from PDF title page (viewed April 11, 2019).

Print version: 9781137522238

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