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Urban food cultureSydney, Shanghai a...

Leong-Salobir, Cecilia.

Urban food cultureSydney, Shanghai and Singapore in the twentieth century /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Urban food cultureby Cecilia Leong-Salobir.
Reminder of title:	Sydney, Shanghai and Singapore in the twentieth century /
remainder title:	Urban food culture :
Author:	Leong-Salobir, Cecilia.
Published:	New York :Palgrave Macmillan US :2019.
Description:	vii, 256 p. :digital ;22 cm.
Contained By:	Springer eBooks
Subject:	Food habitsHistory20th century.Australia
Online resource:	https://doi.org/10.1057/978-1-137-51691-6
ISBN:	9781137516916$q(electronic bk.)

Urban food cultureSydney, Shanghai and Singapore in the twentieth century /
Leong-Salobir, Cecilia.

Urban food cultureSydney, Shanghai and Singapore in the twentieth century /[electronic resource] :Urban food culture :Sydney, Shanghai and Singapore in the 20th centuryby Cecilia Leong-Salobir. - New York :Palgrave Macmillan US :2019. - vii, 256 p. :digital ;22 cm.

1. Introduction -- 2. Sydney Flavours: From Convict Colony to Cosmopolitan City -- 3. Shanghai: From Treaty Port to Global City -- 4. Singapore: Tasting the City -- 5. Colonial Legacies: Curries and Other Hybridities -- 6. Restaurants, Cafes and Street Food -- 7. Markets and Supermarkets -- 8. Cookbooks: Recipes and Culinary Tales.

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.

ISBN: 9781137516916$q(electronic bk.)

Standard No.: 10.1057/978-1-137-51691-6doiSubjects--Topical Terms:

836520
Food habits
--History--Australia--20th century.

LC Class. No.: GT2853.A8 / L46 2019

Dewey Class. No.: 394.1209941

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505 0 $a 1. Introduction -- 2. Sydney Flavours: From Convict Colony to Cosmopolitan City -- 3. Shanghai: From Treaty Port to Global City -- 4. Singapore: Tasting the City -- 5. Colonial Legacies: Curries and Other Hybridities -- 6. Restaurants, Cafes and Street Food -- 7. Markets and Supermarkets -- 8. Cookbooks: Recipes and Culinary Tales.
520 $a 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.
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