Cecilia Leong-Salobir

• The University of Western Australia

This volume offers a study of food, cooking and cuisine in different societies and cultures over different periods of time. It highlights the intimate connections of food, identity, gender, power, personhood and national culture, and also the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of...

Este trabajo examina el surgimiento de una cocina colonial distintiva en las colonias británicas de Malasia y Singapur desde finales del siglo xix. La cocina colonial evolucionó con el tiempo y fue una combinación de prácticas culinarias derivadas de costumbres alimentarias europeas y asiáticas, muchas de las cuales llegaron de la India colonial. A...

This paper examines the emergence of a distinctive colonial cuisine in the British colonies of Malaysia and Singapore beginning in the late nineteenth century. This colonial cuisine evolved over time and was a combination of culinary practices derived from European and Asian foodways, much of which came from colonial India. As in India, this accult...

This article advances the historiography on food and colonialism by using the categories of race, class and masculinity to highlight how social distinctions that were carefully maintained in the domestic sphere became blurred when colonials ventured into the field. South East Asian cooks, known as “Cookie,” were responsible for food preparation in...