The Indigenization and Hybridization of Food Cultures in Singapore

The Indigenization and Hybridization of Food Cultures in Singapore by Tai Wei Lim.

This pivot considers the use of porcelain vessels within multi-dialect cultural spaces in the consumption of cooked food in Singapore. In a place of ubiquitous hawker centres and kopitiams (coffee shops), the potteries used to serve hawker foods have a strong presence in the culinary culture of Sing...

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Bibliographic Details
Main Author: Lim, Tai Wei (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Singapore : Springer Singapore : Imprint: Palgrave Pivot, 2019.
Edition:1st ed. 2019.
Series:Springer eBook Collection.
Subjects:
Ethnology.
Ethnology—Asia.
Ethnicity.
Emigration and immigration.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • Part I
  • 1. Introduction
  • 2. Food Vessels: A Brief Historical Survey of Ceramics Use for Food Consumption in Singapore’s Hawker Centres and Coffee Shops (kopitiams)
  • 3. Diversity in Southeast Asian Serving Vessels
  • 4. Late Modernity: Food-Serving Vessels Used in the Mid-Twentieth century
  • Part II. - 5. Promoting Singapore-Japan Ties Through the Soft Cultural Power of Food Diplomacy: The Hybridization, Cross-Pollination and Indigenization of Contemporary Japanese Food Culture in Singapore
  • 6. The Korean Wave in Singapore’s Multi-cultural Food Scene: Indigenization, Localization, Hybridization and Cross-Pollination
  • Part III
  • 7. Conclusion.

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