Urban Food Culture

1. Front Matter

   Pages i-vii

   PDF

2. Introduction

   • Cecilia Leong-Salobir

   Pages 1-16

3. Sydney Flavours: From Convict Colony to Cosmopolitan City

   • Cecilia Leong-Salobir

   Pages 17-52

4. Shanghai: From Treaty Port to Global City

   • Cecilia Leong-Salobir

   Pages 53-81

5. Singapore: Tasting the City

   • Cecilia Leong-Salobir

   Pages 83-111

6. Colonial Legacies: Curries and Other Hybridities

   • Cecilia Leong-Salobir

   Pages 113-136

7. Restaurants, Cafes and Street Food

   • Cecilia Leong-Salobir

   Pages 137-164

8. Markets and Supermarkets

   • Cecilia Leong-Salobir

   Pages 165-187

9. Cookbooks: Recipes and Culinary Tales

   • Cecilia Leong-Salobir

   Pages 189-213

10. Back Matter

    Pages 215-256

    PDF

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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• food history of Asia
• food and culinary histories
• colonialism and globalization in Asia
• migration and social history in Asia
• culinary nationalism, ethnic identities and globalization

• History Discipline, University of Western Australia, Perth, Australia

  Cecilia Leong-Salobir

Cecilia Leong-Salobir is a food historian affiliated with the University of Wollongong and University of Western Australia. Her research area is in colonial food history, food cultures in Asia and Australia and British colonial history. She has published widely, including Global Food History and Gastronomica. Her book, Food Culture in Colonial Asia: A Taste of Empire was published by Routledge in 2011. She edited the Routledge Handbook of Food in Asia (2019). Cecilia is on the editorial advisory board of Food, Culture & Society and Global Food History.

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