000867982 000__ 02980cam\a2200469Ii\4500 000867982 001__ 867982 000867982 005__ 20230306145931.0 000867982 006__ m\\\\\o\\d\\\\\\\\ 000867982 007__ cr\cn\nnnunnun 000867982 008__ 190410s2019\\\\nyu\\\\\ob\\\\001\0\eng\d 000867982 019__ $$a1096288223 000867982 020__ $$a9781137516916$$q(electronic book) 000867982 020__ $$a1137516917$$q(electronic book) 000867982 020__ $$z9781137522238 000867982 020__ $$z1137522232 000867982 035__ $$aSP(OCoLC)on1096280422 000867982 035__ $$aSP(OCoLC)1096280422$$z(OCoLC)1096288223 000867982 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dN$T$$dYDX$$dGW5XE$$dOH1$$dOCLCF 000867982 049__ $$aISEA 000867982 050_4 $$aGT2853.A8 000867982 08204 $$a394.1/209941$$223 000867982 1001_ $$aLeong-Salobir, Cecilia,$$eauthor. 000867982 24510 $$aUrban food culture :$$bSydney, Shanghai and Singapore in the Twentieth Century /$$cCecilia Leong-Salobir. 000867982 2463_ $$aUrban food culture :$$bSydney, Shanghai and Singapore in the 20th century 000867982 264_1 $$aNew York, NY :$$bPalgrave Macmillan,$$c[2019] 000867982 300__ $$a1 online resource. 000867982 336__ $$atext$$btxt$$2rdacontent 000867982 337__ $$acomputer$$bc$$2rdamedia 000867982 338__ $$aonline resource$$bcr$$2rdacarrier 000867982 504__ $$aIncludes bibliographical references and index. 000867982 5050_ $$aIntroduction -- Sydney flavours : from convict colony to cosmopolitan city -- Shanghai : from treaty port to global city -- Singapore : tasting the city -- Colonial legacies : curries and other hybridities -- Restaurants, cafes and street food -- Markets and supermarkets -- Cookbooks : recipes and culinary tales. 000867982 506__ $$aAccess limited to authorized users. 000867982 520__ $$aThis 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. 000867982 588__ $$aOnline resource; title from PDF title page (viewed April 11, 2019). 000867982 650_0 $$aFood habits$$zAustralia$$zSydney (N.S.W.)$$xHistory$$y20th century. 000867982 650_0 $$aFood habits$$zChina$$zShanghai$$xHistory$$y20th century. 000867982 650_0 $$aFood habits$$zSingapore$$xHistory$$y20th century. 000867982 77608 $$iPrint version:$$z1137522232$$z9781137522238$$w(OCoLC)1089797169 000867982 852__ $$bebk 000867982 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1057/978-1-137-51691-6$$zOnline Access$$91397441.1 000867982 909CO $$ooai:library.usi.edu:867982$$pGLOBAL_SET 000867982 980__ $$aEBOOK 000867982 980__ $$aBIB 000867982 982__ $$aEbook 000867982 983__ $$aOnline 000867982 994__ $$a92$$bISE