| 書目名稱 | Urban Food Culture | | 副標題 | Sydney, Shanghai and | | 編輯 | Cecilia Leong-Salobir | | 視頻video | http://file.papertrans.cn/944/943928/943928.mp4 | | 概述 | Examines the food history of twentieth-century Sydney, Shanghai and Singapore.Considers the link between migration to the urban centres and the social history of the cities’ foodways.Highlights issues | | 圖書封面 |  | | 描述 | .This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization. .? | | 出版日期 | Book 2019 | | 關鍵詞 | food history of Asia; food and culinary histories; colonialism and globalization in Asia; migration and | | 版次 | 1 | | doi | https://doi.org/10.1057/978-1-137-51691-6 | | isbn_ebook | 978-1-137-51691-6 | | copyright | The Editor(s) (if applicable) and The Author(s) 2019 |
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