Urban Food Culture Sydney, Shanghai and Singapore in the Twentieth Century /

• Main Author: Leong-Salobir, Cecilia (Author, http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: New York : Palgrave Macmillan US : Imprint: Palgrave Macmillan, 2019.
• Edition: 1st ed. 2019.
• Subjects: Ethnology-Asia.; Nutrition .; Emigration and immigration.; Imperialism.; Asian Culture.; Nutrition.; Migration.; Imperialism and Colonialism.

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, str...

Table of Contents:

• 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.