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010   $a9786613103192
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035   $a(OCoLC)797919200
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035   $a(PQKBTitleCode)TC0000543720
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100   $a20180706d2011      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aFood culture in colonial Asia $ea taste of empire /$fecilia Leong-Salobir
210  1$aMilton Park, Abingdon, Oxon ;$aNew York :$cRoutledge,$d2011.
215   $a1 online resource (209 p.)
225 1 $aRoutledge studies in the modern history of Asia ;$v69
300   $aDescription based upon print version of record.
311   $a1-138-78515-6 
311   $a0-415-60632-2 
320   $aIncludes bibliographical references and index.
327   $aCover; Food Culture in Colonial Asia: A taste of empire; Copyright; Contents; Acknowledgements; Introduction; 1. What empire builders ate; 2. The colonial appropriation of curry; 3. Servants of empire: The role and representation of domestic servants in the colonial household; 4. Leisure and segregation: clubs, hill stations and rest-houses; 5. Dirt and disease; Conclusion; Glossary; Notes; Bibliography; Index
330   $a"Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants consuming both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies"--$cProvided by publisher.
410  0$aRoutledge studies in the modern history of Asia (2005) ;$v69.
606   $aFood$xSocial aspects$zAsia
606   $aCooking, Asian$xSocial aspects
606   $aFood habits$zAsia$xHistory
607   $aAsia$xSocial life and customs
607   $aAsia$xColonial influence$xHistory
608   $aElectronic books.
615  0$aFood$xSocial aspects
615  0$aCooking, Asian$xSocial aspects.
615  0$aFood habits$xHistory.
676   $a394.1/2095
700   $aLeong-Salobir$b Cecilia.$0965125
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910461488103321
996   $aFood culture in colonial Asia$92189585
997   $aUNINA