Food culture in colonial Asia

By Cecilia Leong-Salobir

Subjects: Colonies, asia, Colonial influence, Cooking, asian, Cooking, european, HISTORY / Asia / India & South Asia, Food, Social History, HISTORY / Asia / General, General, HISTORY / Social History, Mœurs et coutumes, Manners and customs, HISTORY, Histoire, Asia, social life and customs, Cuisine asiatique, Food habits, Customs & Traditions, Habitudes alimentaires, Aliments, Influence coloniale, India & South Asia, SOCIAL SCIENCE, Social life and customs, Asian Cooking, Social aspects, History, Aspect social

Description: "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"--