rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: Indigenization and Hybridization of Food Cultures in Singapore
  name:
    name part: Lim, Tai Wei.
    role:
      role term: creator
    role:
      role term: author.
    role:
      role term: aut
    role:
      role term: http://id.loc.gov/vocabulary/relators/aut
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: si
    date issued: 2019
    edition: 1st ed. 2019.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XXXI, 111 p. 104 illus. online resource.
  abstract: This pivot considers the use of porcelain vessels within multi-dialect cultural spaces in the consumption of cooked food in Singapore. In a place of ubiquitous hawker centres and kopitiams (coffee shops), the potteries used to serve hawker foods have a strong presence in the culinary culture of Singaporeans. The book looks at the relationship between those utensils, the food/drinks that are served as well as the symbolic, historical, socio-cultural and socioeconomic implications of using different kinds of porcelain/pottery wares. It also examines the indigenization of foreign foods in Singapore, using two case studies of hipster food - Japanese and Korean. While authentic Japanese and Korean cuisines find resonance amongst the youths of East Asia, some of them have adapted hybrid local features in terms of sourcing for local ingredients due to costs and availability factors. The book considers how these foods are hybridized and indigenized to suit local tastes, fashion and trends, and offers a key read for East Asian specialists, anthropologists and sociologists interested in East Asian societies.
  table of contents: Part I -- 1. Introduction -- 2. Food Vessels: A Brief Historical Survey of Ceramics Use for Food Consumption in Singapore's Hawker Centres and Coffee Shops (kopitiams) -- 3. Diversity in Southeast Asian Serving Vessels -- 4. Late Modernity: Food-Serving Vessels Used in the Mid-Twentieth century -- Part II. - 5. Promoting Singapore-Japan Ties Through the Soft Cultural Power of Food Diplomacy: The Hybridization, Cross-Pollination and Indigenization of Contemporary Japanese Food Culture in Singapore -- 6. The Korean Wave in Singapore's Multi-cultural Food Scene: Indigenization, Localization, Hybridization and Cross-Pollination -- Part III -- 7. Conclusion.
  note: by Tai Wei Lim.
  subject:
    topic: Ethnology
  subject:
    topic: Ethnology-Asia
  subject:
    topic: Ethnicity
  subject:
    topic: Emigration and immigration
  subject:
    topic: Social Anthropology
  subject:
    topic: Asian Culture
  subject:
    topic: Ethnicity Studies
  subject:
    topic: Migration
  classification: GN301-674
  classification: 306
  related item:
    title info:
      title: Springer eBooks
  identifier: 9789811386954
  identifier: https://doi.org/10.1007/978-981-13-8695-4
  record info:
    record creation date: 190702
    record change date: 20191025141335.0
    record identifier: 978-981-13-8695-4