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Urban Food Culture

Sydney, Shanghai and Singapore in the Twentieth Century

Authors: Leong-Salobir, Cecilia

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  • Examines the food history of twentieth-century Sydney, Shanghai and Singapore
  • Considers the link between migration to the urban centres and the social history of the cities’ foodways
  • Highlights issues of culinary nationalism, ethnic identity, trade networks and globalization
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eBook 89,99 €
price for Spain (gross)
  • ISBN 978-1-137-51691-6
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 114,39 €
price for Spain (gross)
  • ISBN 978-1-137-52223-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

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.

About the authors

Cecilia Leong-Salobir is a food historian affiliated with the University of Wollongong and University of Western Australia. Her research area is in colonial food history, food cultures in Asia and Australia and British colonial history. She has published widely, including Global Food History and Gastronomica. Her book, Food Culture in Colonial Asia: A Taste of Empire was published by Routledge in 2011. She edited the Routledge Handbook of Food in Asia (2019). Cecilia is on the editorial advisory board of Food, Culture & Society and Global Food History.

Table of contents (8 chapters)

Table of contents (8 chapters)

Buy this book

eBook 89,99 €
price for Spain (gross)
  • ISBN 978-1-137-51691-6
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 114,39 €
price for Spain (gross)
  • ISBN 978-1-137-52223-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules

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Bibliographic Information

Bibliographic Information
Book Title
Urban Food Culture
Book Subtitle
Sydney, Shanghai and Singapore in the Twentieth Century
Authors
Copyright
2019
Publisher
Palgrave Macmillan US
Copyright Holder
The Editor(s) (if applicable) and The Author(s)
eBook ISBN
978-1-137-51691-6
DOI
10.1057/978-1-137-51691-6
Hardcover ISBN
978-1-137-52223-8
Edition Number
1
Number of Pages
VII, 256
Topics