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Singapore: Tasting the City

  • Cecilia Leong-SalobirEmail author
Chapter

Abstract

Singapore’s mix of racial and ethnic diversity has resulted in a cross-cultural culinary pluralism. Chinese food in Singapore is divided according to dialect groups. Malay food is a blend of cultures from China, India, the Middle East and Europe, with strong culinary ties from Indonesia. Rice is the Malay staple and is supplemented by many coconut-based dishes, chillies and other spices. Indian dishes are derived from influences from north and south India. There are also the Eurasian and Peranakan cuisines, the former of European and Asian heritage and the latter of Chinese and Malay origins. Further, there are crossovers of cuisines from these different cultures. Chinese, Malay and Indian food co-exist while retaining distinct, separated culinary and thus “racial” or ethnic identities.

Keywords

Culinary pluralism Chinese Malay Indian Peranakan 

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Copyright information

© The Author(s) 2019

Authors and Affiliations

  1. 1.History DisciplineUniversity of Western AustraliaPerthAustralia
  2. 2.History DisciplineUniversity of WollongongWollongongAustralia

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