Food Culture in Colonial Asia

This book PDF is perfect for those who love Cooking genre, written by Cecilia Leong-Salobir and published by Taylor & Francis which was released on 03 May 2011 with total hardcover pages 209. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Food Culture in Colonial Asia books below.

Food Culture in Colonial Asia
Food Culture in Colonial Asia
Author : Cecilia Leong-Salobir
File Size : 49,7 Mb
Publisher : Taylor & Francis
Language : English
Release Date : 03 May 2011
ISBN : 9781136726545
Pages : 209 pages
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Food Culture in Colonial Asia by Cecilia Leong-Salobir Book PDF Summary

Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.

Food Culture in Colonial Asia

Food Culture in Colonial Asia by Cecilia Leong-Salobir

Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial

Get Book
Food Culture in Colonial Asia

Food Culture in Colonial Asia by Cecilia Leong-Salobir

Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial

Get Book
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Curried Cultures by Krishnendu Ray,Tulasi Srinivas

Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the

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Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of

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When you consider the size of Korea’s population and the breadth of its territory, it’s easy to see that this small region has played a disproportionately large role in twentieth-century history. The peninsula has experienced colonial submission at the hands of Japan, occupation by the United States and

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'Food Culture in Southeast Asia' is a richly informative overview of the food of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines.

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