641255705     

333515803                        

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Food culture in colonial Asia : a taste of empire / Cecilia Leong-Salobir

1. publ.

London [u.a.] : Routledge, 2011

XI, 191 S. ; 24 cm

Englisch

Teilw. zugl.: Diss.

Includes bibliographical references and index

1104

Archivierung/Langzeitarchivierung gewährleistet (Rechtsgrundlage SSG). Univ. Heidelberg, CATS, Südasi

Online-Ausg.: Food culture in colonial Asia / Leong-Salobir, Cecilia

978-0-203-81706-3 (ebook); 978-0-415-60632-5 ((hbk.) £85.00); 0-415-60632-2 ((hbk.) £85.00)

978-0-203-81706-3 (ISBN der parallelen Ausgabe im Fernzugriff)

2010047720

015643868

GB,B0A,7254

OCoLC: 837889460     

OCoLC: 984838654 (aus SWB)     

LC 17330  | ZE 43000  | LB 53000      Ähnliche Literatur

GT2853.A78

394.1/2095

Basisklassifikation: 73.88 (Ernährung; Nahrungsmittelzubereitung) <Volkskunde> ; 15.78 (Südostasien) <Geschichte>

SSG-Nummer(n): 6,24

*Indien ; Singapur ; Malaysia ; Hauswirtschaftsgehilfin ; Ess- und Trinksitte ; Geschichte 1858-1963 ; Hochschulschrift      Zum Register

LOC-SH: Food -- Social aspects -- Asia ; Cooking, Asian -- Social aspects ; Food habits -- Asia -- History ; Asia -- Social life and customs ; Asia -- Colonial influence -- History

Food habits / Asia ; Cooking, Asian ; Cooking, European ; Colonies / Asia / History ; Asia / Social life and customs

"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"--