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.
| ISBN: | 9781138785151 |
| Publication date: | 10th March 2014 |
| Author: | Cecilia University of Western Australia LeongSalobir |
| Publisher: | Routledge an imprint of Taylor & Francis Ltd |
| Format: | Paperback |
| Pagination: | 208 pages |
| Series: | Routledge Studies in the Modern History of Asia |
| Genres: |
Cultural studies: food and society Social and cultural history Asian history Colonialism and imperialism |
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.
Food Culture in Colonial Asia features in the following genres: Cultural studies: food and society, Social and cultural history, Asian history, Colonialism and imperialism
Food Culture in Colonial Asia is available in Paperback, Hardback
Food Culture in Colonial Asia was written by Cecilia University of Western Australia LeongSalobir and published by Routledge an imprint of Taylor & Francis Ltd
Food Culture in Colonial Asia has 208 pages
Yes it is part of Routledge Studies in the Modern History of Asia series
£37.79