Food Culture in Colonial Asia

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Cecilia Leong-Salobir is Honorary Research Fellow in the History Discipline (School of Humanities) at the University of Western Australia. Her research interests are food, world history through foodways and colonial empires in Asia.

出版者:Routledge
作者:Cecilia Leong-Salobir
出品人:
頁數:208
译者:
出版時間:2011-6-9
價格:USD 155.00
裝幀:Hardcover
isbn號碼:9780415606325
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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.

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British food culture in colonial southern Asia

评分

與其說是“殖民化”或“帝國化”,不如說是“印度化”——吐槽英帝啥都行就做飯不行的作品也不少瞭

评分

與其說是“殖民化”或“帝國化”,不如說是“印度化”——吐槽英帝啥都行就做飯不行的作品也不少瞭

评分

British food culture in colonial southern Asia

评分

與其說是“殖民化”或“帝國化”,不如說是“印度化”——吐槽英帝啥都行就做飯不行的作品也不少瞭

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