Overview
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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Table of contents (8 chapters)
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Front Matter
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Back Matter
Keywords
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.
Authors and Affiliations
About the author
Bibliographic Information
Book Title: Urban Food Culture
Book Subtitle: Sydney, Shanghai and Singapore in the Twentieth Century
Authors: Cecilia Leong-Salobir
DOI: https://doi.org/10.1057/978-1-137-51691-6
Publisher: Palgrave Macmillan New York
eBook Packages: Literature, Cultural and Media Studies, Literature, Cultural and Media Studies (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s) 2019
Hardcover ISBN: 978-1-137-52223-8Published: 02 April 2019
eBook ISBN: 978-1-137-51691-6Published: 02 April 2019
Edition Number: 1
Number of Pages: VII, 256
Topics: Asian Culture, Nutrition, Migration, Imperialism and Colonialism