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  • 1
    Online Resource
    Online Resource
    Milton Park, Abingdon, Oxon : Routledge,
    ISBN: 9780203817063 , 9781136726491 , 9781136726538 , 9781136726545
    Language: English
    Pages: 1 online resource (xi, 191 pages)
    Series Statement: Routledge studies in the modern history of Asia 69
    Parallel Title: Erscheint auch als
    DDC: 394.12095
    Keywords: Food Social aspects ; Cooking, Asian Social aspects ; Food habits History ; Asia Colonial influence ; History ; Asia Social life and customs
    Abstract: 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.
    Note: Includes bibliographical references (pages [142]-185) and index
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    Online Resource
    Online Resource
    Abingdon, Oxon : Routledge
    ISBN: 9780203817063
    Language: English
    Pages: Online-Ressource (xi, 191 p.)
    Edition: Online-Ausg.
    Series Statement: Routledge studies in the modern history of Asia 69
    Parallel Title: Buchausg. u.d.T. Leong-Salobir, Cecilia Food culture in colonial Asia
    Parallel Title: Buchausg. u.d.T. Leong-Salobir, Cecilia Food culture in colonial Asia
    DDC: 394.12095
    RVK:
    RVK:
    RVK:
    Keywords: Food Social aspects ; Asia ; Cooking, Asian Social aspects ; Food habits History ; Asia ; Asia Social life and customs ; Asia Colonial influence ; History ; Food habits ; Asia ; Cooking, Asian ; Cooking, European ; Colonies ; Asia ; History ; Asia ; Social life and customs ; Electronic books ; Indien ; Malaysia ; Singapur ; Briten ; Ess- und Trinksitte ; Geschichte 1858-1963 ; Indien ; Malaysia ; Singapur ; Dienstbote ; Geschichte 1858-1963
    Abstract: "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 consuming 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"--
    Note: Includes bibliographical references and index. - Electronic reproduction; Palo Alto, Calif; ebrary; 2012; Available via World Wide Web; Access may be limited to ebrary affiliated libraries
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