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The Indigenization and Hybridization of Food Cultures in Singapore - Hardcover

Lim, Tai Wei

 
9789811386947: The Indigenization and Hybridization of Food Cultures in Singapore
Hardcover
ISBN 10: 9811386943 ISBN 13: 9789811386947
Verlag: Palgrave Pivot, 2019

Inhaltsangabe

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, andoffers a key read for East Asian specialists, anthropologists and sociologists interested in East Asian societies.

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Über die Autorin bzw. den Autor

Tai Wei Lim is a Senior Lecturer at the Singapore University of Social Sciences (SUSS) and a Senior Research Fellow adj. at the National University of Singapore (NUS) East Asian Institute (EAI). He teaches world history and East Asian history-related courses at the SUSS and researches on heritage issues as well as industrial technological changes. He has also done research on the ceramics industries and mass production in Jingdezhen (China), Arita (Japan), Yingge (Taiwan) and urban pottery clusters in Hong Kong. He has an interest in the history of export porcelain wares from Jingdezhen/Arita.

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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, andoffers a key read for East Asian specialists, anthropologists and sociologists interested in East Asian societies.

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Verlag
Palgrave Pivot
Erscheinungsdatum
2019
Sprache
Englisch
ISBN 10 
9811386943
ISBN 13 
9789811386947
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
142
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