Eurasian Heritage Cooking

Eurasian Heritage Cooking Author : Quentin Pereira
Release : 2012-09-14
Publisher : Marshall Cavendish International Asia Pte Ltd
ISBN : 9814435104
File Size : 33.44 MB
Format : PDF, Mobi
Download : 936
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The term Eurasian has been in use since the mid 19th century, during British rule in India. The British coined the term to define a person born to a British father and an Indian mother, and it was officially used in the Straits Settlements records in 1849. Today, the term is used to refer to a person who has both European and Asian parentage. The Eurasians in Singapore can trace their origins to various trading ports in the region where Europeans have settled, including Malacca, Penang, Bencoolen, Goa, Ceylon and Macau. Contained in these book is one of the most exciting collection of recipes for delectable Eurasian cooking that one can find.

Indian Heritage Cooking

Indian Heritage Cooking Author : Devagi Sanmugam
Release : 2011-11-15
Publisher : Marshall Cavendish International Asia Pte Ltd
ISBN : 9814435082
File Size : 78.38 MB
Format : PDF, ePub, Mobi
Download : 906
Read : 188

Indian cuisine is so varied that dishes from one region may be totally alien to a person from another region. The common thread that runs through most Indian food is possibly only the use of spices. Recipes are categorized in this book under the sections Singapore Indian Food, Deepavali Favourites, South Indian Dishes, North Indian Dishes and Sweets and Desserts to highlight the cooking methods and the blend of spices used in different regional Indian foods. The dishes featured are also from the more popular visitor destinations, so they would have a greater appeal.

Malay Heritage Cooking

Malay Heritage Cooking Author : Rita Zahara
Release : 2012-02-15
Publisher : Marshall Cavendish International Asia Pte Ltd
ISBN : 9814435074
File Size : 26.65 MB
Format : PDF
Download : 306
Read : 619

Malay Cuisine in Singapore is a reflection of the country's multifaceted heritage and culture. It is strongly influenced by Indonesian and Malaysian cuisines and has infused elements from the various ethnic communities in Singapore's immigrant society. This book incorporates recipes passed down from one generation to another and reproduces the traditional elements of the past while mirroring the tastes of the present.

Chinese Heritage Cooking

Chinese Heritage Cooking Author : Christopher Tan
Release : 2012-05-15
Publisher : Marshall Cavendish International Asia Pte Ltd
ISBN : 9814435066
File Size : 75.7 MB
Format : PDF
Download : 426
Read : 554

This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collector's item for anyone who enjoys immersing in the classic flavours of Chinese cuisine. It brims with historical and cultural significance, which will not only engage, inform and enlighten, but readers will also be awed and be inspired to delve into the joy of recreating wonderful meals from these treasured recipes

Peranakan Heritage Cooking

Peranakan Heritage Cooking Author : Philip Chia
Release : 2012-01-15
Publisher : Marshall Cavendish International Asia Pte Ltd
ISBN : 9814435090
File Size : 61.72 MB
Format : PDF, Kindle
Download : 538
Read : 384

Long before fusion cuisine captured the imagination of the world, the Peranakans were blending Chinese ingredients and cooking techniques with the spices and native ingredients used by the indigenous Malays, over time establishing a repertoire of recipes avidly followed to this day. Peranakan food is typically aromatic and spicy and features ingredients that include cocnut milk, galangal, turmeric, candlenuts, laksa leaves, pandan leaves, tamarind pulp, lemongrass, chillies, shallots, basil and coriander.

Singapore Heritage Cookbooks

Singapore Heritage Cookbooks Author :
Release : 2012
Publisher :
ISBN :
File Size : 69.33 MB
Format : PDF, Docs
Download : 527
Read : 364

Heritage Feasts

Heritage Feasts Author : Joyceline Tully
Release : 2010
Publisher :
ISBN : 9789810874001
File Size : 45.15 MB
Format : PDF, ePub, Mobi
Download : 783
Read : 505

Making Heritage in Malaysia

Making Heritage in Malaysia Author : Sharmani Patricia Gabriel
Release : 2020-02-26
Publisher : Springer Nature
ISBN : 9811514941
File Size : 70.84 MB
Format : PDF, ePub
Download : 521
Read : 154

This book offers a scholarly perspective on heritage as a discourse, concept and lived experience in Malaysia. It argues that heritage is not a received narrative but a construct in the making. Starting with alternative ways of “museumising” heritage, the book then addresses a broad range of issues involving multicultural and folklore heritage, the small town, nostalgia and the environment, and transnationalism and cosmopolitanism. In so doing it delivers an intervention in received ways of talking about and “doing” heritage in academic as well as state and public discourse in Malaysia, which are largely dominated by perspectives that do not sufficiently engage with the cultural complexities and sociopolitical implications of heritage. The book also critically explores the politics and dynamics of heritage production in Malaysia to contest “Malaysian heritage” as a stable narrative, exploring both its cogency and contingency, and builds on a deep engagement with a non-western society in the service of “provincialising” critical heritage studies, with the broader goal of contributing to Malaysian studies.​

New Mrs Lee's Cookbook, The - Volume 2: Straits Heritage Cuisine

New Mrs Lee's Cookbook, The - Volume 2: Straits Heritage Cuisine Author : Lee Shermay
Release : 2019-10-07
Publisher : World Scientific
ISBN : 981121364X
File Size : 39.68 MB
Format : PDF, Docs
Download : 995
Read : 1068

It started out as a simple labour of love for her family, and grew to become a national phenomenon. Mrs Lee Chin Koon (1907-1980), mother of Singapore's founding Prime Minister Lee Kuan Yew, and a Peranakan by descent, spent a lifetime compiling her own collection of family recipes. She had intended to pass down the secrets of her homecooked Peranakan and local dishes, perfected over the years in her very own kitchen, to her children and grandchildren. In 1974, her heritage recipes were eventually published as Mrs Lee's Cookbook, and were embraced by an entire nation. Her book has since seen numerous reprints, and has become widely accepted as one of the leading authorities on Peranakan and local cuisine in Singapore.Since the original version remains out of print, Mrs Lee's granddaughter Shermay Lee has faithfully reworked these well-loved heirloom recipes into two fully illustrated cookbooks, The New Mrs Lee's Cookbook: Volume 1 and Volume 2, launched in 2003 and 2004 respectively. These revised editions have become well-loved classics in their own right, showcasing the richness and diversity of modern Peranakan cooking, while staying true to its traditional roots. The first volume won the prestigious Gourmand World Cookbook Awards in 2003. This second cookbook, The New Mrs Lee's Cookbook Vol. 2: Straits Heritage Cuisine, features a mix of Chinese, Malay and Eurasian dishes, and also includes anecdotes explaining their origins. New sections have also been added, including:

Majulah!: 50 Years Of Malay/muslim Community In Singapore

Majulah!: 50 Years Of Malay/muslim Community In Singapore Author : Zainul Abidin Rasheed
Release : 2016-05-24
Publisher : World Scientific
ISBN : 9814759899
File Size : 47.96 MB
Format : PDF
Download : 472
Read : 587

The Malay/Muslim community, comprising approximately 13% of Singapore's population, is an integral part of modern Singapore's formative years. The community has come a long way and accomplished plenty. Prime Minister Lee Hsien Loong lauded the community's growth and its efforts in nation-building in the 2015 National Day Rally,'The Malay/Muslim community is an integral part of Singapore ... and they have contributed significantly to our nation's harmony and progress.'50 Years of Malay/Muslim Community in Singapore highlights the progress, the contributions and the challenges of the community for the past 50 years since Singapore's independence in 1965. While progress is significant, challenges remain an uphill battle towards a comprehensive community development. As the book narrates stories from the past — the successes and the challenges — it is also important for the community to reflect and to look ahead — Majulah!

Food, Foodways and Foodscapes

Food, Foodways and Foodscapes Author : Lily Kong
Release : 2015-10-21
Publisher : World Scientific
ISBN : 9814641243
File Size : 26.75 MB
Format : PDF, ePub
Download : 441
Read : 219

' This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society. Contents:Theorising Contemporary Foodscapes: Conceptual and Empirical Insights from Singapore (Lily Kong and Vineeta Sinha)Taking the Street Out of Street Food (Chua Beng Huat)Singapore''s "Snackscapes" (Adeline Tay)Tasting Memories, Cooking Heritage: A Sensuous Invitation to Remember (Kelvin E Y Low)Placing Pig Farming in Post-Independence Singapore: Community, Development and Landscapes of Rurality (Harvey Neo)The Kopitiam in Singapore: An Evolving Story about Cultural Diversity and Cultural Politics (Lai Ah Eng)The Taste of Retro: Nostalgia, Sensory Landscapes and Cosmopolitanism in Singapore (Jean Duruz)Mapping Singapore''s Culinary Landscape: Is Anyone Cooking? (Vineeta Sinha)Bloggers, Critics and Photographers in the Mediation of Food Consumption (Tan Xiang Ru, Amy)From Sushi in Singapore to Laksa in London: Globalising Foodways and the Production of Economy and Identity (Lily Kong) Readership: General public and a must-read for anyone interested in Singapore culture and society. Key Features:There is currently no single volume that addresses the history and geography of food in Singapore in the post-colonial years; this is the first of its kindThe volume provides a critical analysis of food within a larger economic, social and cultural context, and is not merely a celebratory narrativeIt brings together some of the key scholars on food in SingaporeKeywords:Food;Foodways;Foodscapes;Post-colonial Singapore;Culture;Community;Consumption "This book is a multidisciplinary masterpiece and the intensely researched examination that the foodways and foodscapes of Singapore deserves. Comprehensive in its examination of changing food practices, this volume powerfully connects consumption, production, built environments, home kitchens, hawker centres, and the sensory experience of food. It is a must read for anyone interested in how a multidisciplinary analysis can enliven the study of food in diverse cities." Daniel Bender Canada Research Chair in Global Culture and Director Culinaria Research Centre University of Toronto "In the many reflections for SG50, nothing comes closer to Singapore''s identity than the city-state''s diversified, multi-ethnic and delectable foods. The 10 chapters in this book are a much welcomed multidisciplinary academic intervention of the quintessential Singaporean passion of eating and snacking. This book savours all its foodscapes, foodways and cuisines through its street foods, hawker centres, kopitiams and restaurants. Singapore''s food obsession best undergirds Joseph Nye''s ''soft power'', an expression of ''Eurasian'' cultural fusion, Asian gastronomical delights and cosmopolitan consumption which variously defines Singapore''s national identity, its innovative expressions, its tourist beaconing, its recollection of ''sensory heritage'', its transcultural involvement, and its global-local statement. Sample Singapore''s mouth-watering creativity through its social, cultural, political, historical, and economic taste buds. This is definitely a digestible book worth consuming." Victor R Savage National University of Singapore "Journey through kampungs and kopitiams and find out why food is so important in Singapore culture! An essential read for anyone seeking to understand Singapore food!" Leslie Tay Author, blogger and self-proclaimed gastro-geek http://ieatishootipost.sg "Food, Foodways and Foodscapes is an extraordinary and a rare book that is simultaneously richly descriptive, deeply evocative, and sharply analytical. It provides a welcome and much needed shift in the locus of discussion from the over-written spaces of restaurants and TVs in North Atlantic nations, to the streets, the home, and the web, in a city-state in southeast Asia, which is precisely what makes it theoretically fecund." Krishnendu Ray New York University & President, Association for the Study of Food & Society "This is one of the most accessible and comprehensive book to chart Singapore''s food history … It is an excellent starting point for anyone keen to understand the ways in which Singaporeans think about and enjoy, food." The Sunday Times, Singapore '

American Heritage Cookbook

American Heritage Cookbook Author : Carla Capalbo
Release : 2002
Publisher : Southwater
ISBN : 9781842155813
File Size : 68.17 MB
Format : PDF, Docs
Download : 496
Read : 1200

Over 200 of the best regional recipes are presented in an easy-to-follow, step-by-step format, so users can sample the food they love and learn the secrets and skills of preparing authentic regional treats. 800+ full-color photos.

Singapore Heritage Food

Singapore Heritage Food Author : Sylvia Tan
Release : 2014-10-28
Publisher : Landmark Books Pte Ltd
ISBN : 9814189502
File Size : 23.6 MB
Format : PDF, Kindle
Download : 784
Read : 1056

This bestselling classic cookbook by cookery doyen Sylvia Tan provides recipes for the well-loved dishes of Singapore and traces the development of the culinary heritage of the food paradise. Some 15,000 copies in multiple printings have been sold. This reprint, with a refreshed and brighter cover, includes four bonus recipe cards printed on the front and back covers of the book. The recipes and information in Singapore Heritage Food are divided in the following categories:

Savour Chinatown

Savour Chinatown Author : Annette Tan
Release : 2014-11
Publisher : Gatehouse Pub
ISBN : 9789810870935
File Size : 24.87 MB
Format : PDF, ePub
Download : 714
Read : 859

Savour Chinatown pays tribute to a local enclave in Singapore featuring the many stories behind the history of the food served there and how it has developed over the years. Singapore is famous for its many streets that house food stalls and restaurants that have served many generations of devoted foodies. These great culinary neighborhoods are renowned for the way they have shaped Singapore's food scene at the most basic level, providing quality fare, consistently and sometimes for generations. Yet as the years pass and neighborhoods change, that knowledge is slowly being lost and Singapore's food heritage is in danger of forgetting its past and losing its sense of place. Savour Chinatown collects and gathers these stories so they're not lost to future generations of Singaporeans; the volume also celebrates the diversity of hawker stalls, shops and businesses that have existed over the past 100 years.

Routledge Handbook of Food in Asia

Routledge Handbook of Food in Asia Author : Cecilia Leong-Salobir
Release : 2019-02-25
Publisher : Routledge
ISBN : 1317209370
File Size : 79.20 MB
Format : PDF
Download : 951
Read : 552

Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook of Food in Asia explores the changes and variations in the region’s dishes, meals and ways of eating. By demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian cultures and provide a fascinating coverage of less common phenomenon, such as the practice of wood eating and the evolution of pufferfish eating in Japan. In doing so, the handbook not only covers a wide geographical area, including Japan, Indonesia, Vietnam, Singapore, India, China, South Korea and Malaysia, but also examines the Asian diasporic communities in Canada, the United States and Australia through five key themes: Food, Identity and Diasporic Communities Food Rites and Rituals Food and the Media Food and Health Food and State Matters. Interdisciplinary in nature, this handbook is a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general.

Teochew Heritage Cooking

Teochew Heritage Cooking Author : Eric Low
Release : 2015-07-15
Publisher : Marshall Cavendish International Asia Pte Ltd
ISBN : 9814677353
File Size : 90.3 MB
Format : PDF, Mobi
Download : 603
Read : 1038

Teochew Heritage Cooking is the definitive reference for anyone looking to learn more about the colourful heritage and food culture of the Teochews in Singapore. An engaging introduction provides an insightful overview of the history and culture of the Teochew community, and 50 recipes for authentic Teochew dishes brings the refreshing flavours of this alluring cuisine nearer home

New Mrs Lee's Cookbook, The - Volume 1: Peranakan Cuisine

New Mrs Lee's Cookbook, The - Volume 1: Peranakan Cuisine Author : Lee Shermay
Release : 2019-10-07
Publisher : World Scientific
ISBN : 9811213623
File Size : 56.27 MB
Format : PDF, Docs
Download : 865
Read : 1293

It started out as a simple labour of love for her family, and grew to become a national phenomenon. Mrs Lee Chin Koon (1907-1980), mother of Singapore's founding Prime Minister Lee Kuan Yew, and a Peranakan by descent, spent a lifetime compiling her own collection of family recipes. She had intended to pass down the secrets of her homecooked Peranakan and local dishes, perfected over the years in her very own kitchen, to her children and grandchildren. In 1974, her heritage recipes were eventually published as Mrs Lee's Cookbook, and were embraced by an entire nation. Her book has since seen numerous reprints, and has become widely accepted as one of the leading authorities on Peranakan and local cuisine in Singapore.Since the original version remains out of print, Mrs Lee's granddaughter Shermay Lee has faithfully reworked these well-loved heirloom recipes into two fully illustrated cookbooks, The New Mrs Lee's Cookbook: Volume 1 and Volume 2, launched in 2003 and 2004 respectively. These revised editions have become well-loved classics in their own right, showcasing the richness and diversity of modern Peranakan cooking, while staying true to its traditional roots. The first volume won the prestigious Gourmand World Cookbook Awards in 2003. This second cookbook, The New Mrs Lee's Cookbook Vol. 2: Straits Heritage Cuisine, features a mix of Chinese, Malay and Eurasian dishes, and also includes anecdotes explaining their origins. New sections have also been added, including:

Eating Her Curries and Kway

Eating Her Curries and Kway Author : Nicole Tarulevicz
Release : 2013-12-15
Publisher : University of Illinois Press
ISBN : 0252095367
File Size : 67.3 MB
Format : PDF, ePub, Mobi
Download : 690
Read : 1038

While eating is a universal experience, for Singaporeans it carries strong national connotations. The popular Singaporean-English phrase "Die die must try" is not so much hyperbole as it is a reflection of the lengths that Singaporeans will go to find great dishes. In Eating Her Curries and Kway: A Cultural History of Food in Singapore, Nicole Tarulevicz argues that in a society that has undergone substantial change in a relatively short amount of time, food serves Singaporeans as a poignant connection to the past. Covering the period from British settlement in 1819 to the present and focusing on the post–1965 postcolonial era, Tarulevicz tells the story of Singapore through the production and consumption of food. Analyzing a variety of sources that range from cookbooks to architectural and city plans, Tarulevicz offers a thematic history of this unusual country, which was colonized by the British and operated as a port within Malaya, but which is without a substantial pre-colonial history. Connecting food culture to the larger history of Singapore, she discusses various topics including domesticity and home economics, housing and architecture, advertising, and the regulation of food-related manners and public behavior such as hawking, littering, and chewing gum. Moving away from the predominantly political and economic focus of other histories of Singapore, Tarulevicz provides an important alternative reading of Singaporean society.