ISBN:
9780415606325
,
9780203817063
Language:
English
Pages:
XI, 191 S.
Edition:
1. publ.
Series Statement:
Routledge studies in the modern history of Asia 69
Series Statement:
Routledge studies in the modern history of Asia
DDC:
394.1/2095
Keywords:
Geschichte 1858-1963
;
Food / Social aspects / Asia
;
Cooking, Asian / Social aspects
;
Food habits / Asia / History
;
HISTORY / Social History
;
HISTORY / Asia / General
;
HISTORY / Asia / India & South Asia
;
Alltag, Brauchtum
;
Geschichte
;
Gesellschaft
;
Ess- und Trinksitte
;
Kolonialismus
;
Hauswirtschaftsgehilfin
;
Asia / Social life and customs
;
Asia / Colonial influence / History
;
Asien
;
Indien
;
Malaysia
;
Singapur
;
Hochschulschrift
;
Hochschulschrift
;
Hochschulschrift
;
Hochschulschrift
;
Indien
;
Malaysia
;
Singapur
;
Kolonialismus
;
Hauswirtschaftsgehilfin
;
Ess- und Trinksitte
;
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
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