Food culture in colonial Asia [electronic resource] : a taste of empire / Cecilia Leong-Salobir.

ISBN:

9780203817063

Title:

Author:

Leong-Salobir, Cecilia.

Personal Author:

Leong-Salobir, Cecilia.

Publication Information:

Hoboken : Taylor & Francis, 2011.

Physical Description:

1 online resource (209 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Food Culture in Colonial Asia: A taste of empire; Copyright; Contents; Acknowledgements; Introduction; 1. What empire builders ate; 2. The colonial appropriation of curry; 3. Servants of empire: The role and representation of domestic servants in the colonial household; 4. Leisure and segregation: clubs, hill stations and rest-houses; 5. Dirt and disease; Conclusion; Glossary; Notes; Bibliography; Index

Subject Term:

Asia -- Social life and customs.

Cooking, Asian -- Social aspects.

Food -- Social aspects -- Asia.

Food habits -- Asia -- History.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

Hoboken : Taylor & Francis, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
394.12095 LEO	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

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.

Author Notes

Cecilia Leong-Salobir is Honorary Research Fellow in the History Discipline (School of Humanities) at the University of Western Australia. Her research interests are food, world history through foodways and colonial empires in Asia.