Food, Foodways and Foodscapes

Culture, Community and Consumption in Post-Colonial Singapore

Nonfiction, History, Asian, Southeast Asia, Social & Cultural Studies, Social Science, Anthropology

• Author: Lily Kong, Vineeta Sinha
• ISBN: 9789814641241
• Publisher: World Scientific Publishing Company
• Publication: October 21, 2015
• Imprint: WSPC
• Language: English

This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.

Contents:

• Theorising Contemporary Foodscapes: Conceptual and Empirical Insights from Singapore (Lily Kong and Vineeta Sinha)
• Taking the Street Out of Street Food (Chua Beng Huat)
• Singapore's "Snackscapes" (Adeline Tay)
• Tasting Memories, Cooking Heritage: A Sensuous Invitation to Remember (Kelvin E Y Low)
• Placing Pig Farming in Post-Independence Singapore: Community, Development and Landscapes of Rurality (Harvey Neo)
• The Kopitiam in Singapore: An Evolving Story about Cultural Diversity and Cultural Politics (Lai Ah Eng)
• The Taste of Retro: Nostalgia, Sensory Landscapes and Cosmopolitanism in Singapore (Jean Duruz)
• Mapping Singapore's Culinary Landscape: Is Anyone Cooking? (Vineeta Sinha)
• Bloggers, Critics and Photographers in the Mediation of Food Consumption (Tan Xiang Ru, Amy)
• From Sushi in Singapore to Laksa in London: Globalising Foodways and the Production of Economy and Identity (Lily Kong)

Readership: General public and a must-read for anyone interested in Singapore culture and society.
Key Features:

• There is currently no single volume that addresses the history and geography of food in Singapore in the post-colonial years; this is the first of its kind
• The volume provides a critical analysis of food within a larger economic, social and cultural context, and is not merely a celebratory narrative
• It brings together some of the key scholars on food in Singapore