Food culture in colonial Asia [electronic resource] : a taste of empire / Cecilia Leong-Salobir.
2011
GT2853.A78 L46 2011
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Title
Food culture in colonial Asia [electronic resource] : a taste of empire / Cecilia Leong-Salobir.
Author
Leong-Salobir, Cecilia.
ISBN
9780415606325
0415606322
9780203817063 (electronic book)
0415606322
9780203817063 (electronic book)
Publication Details
Abingdon, Oxon ; New York : Routledge, 2011.
Language
English
Description
xi, 191 p.
Call Number
GT2853.A78 L46 2011
Dewey Decimal Classification
394.1/2095
Summary
"Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants consuming both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies"-- Provided by publisher.
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Series
Routledge studies in the modern history of Asia (2005) ; 69.
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