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Urban Food Culture

Sydney, Shanghai and Singapore in the Twentieth Century

  • Cecilia Leong-Salobir

Table of contents

  1. Front Matter
    Pages i-vii
  2. Cecilia Leong-Salobir
    Pages 1-16
  3. Cecilia Leong-Salobir
    Pages 53-81
  4. Cecilia Leong-Salobir
    Pages 83-111
  5. Cecilia Leong-Salobir
    Pages 113-136
  6. Cecilia Leong-Salobir
    Pages 137-164
  7. Cecilia Leong-Salobir
    Pages 165-187
  8. Cecilia Leong-Salobir
    Pages 189-213
  9. Back Matter
    Pages 215-256

About this book

Introduction

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.

Keywords

food history of Asia food and culinary histories colonialism and globalization in Asia migration and social history in Asia culinary nationalism, ethnic identities and globalization

Authors and affiliations

  • Cecilia Leong-Salobir
    • 1
  1. 1.History DisciplineUniversity of Western AustraliaPerthAustralia

Bibliographic information