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[null,"1.","Record Nr.",null,"UNINA9910789988103321"]
[null,null,"Autore",null,"Leong-Salobir Cecilia"]
[null,null,"Titolo",null,"Food culture in colonial Asia : a taste of empire / / ecilia Leong-Salobir"]
[null,null,"Pubbl/distr/stampa",null,"Milton Park, Abingdon, Oxon ; ; New York : , : Routledge, , 2011"]
[null,null,"ISBN",null,"1-136-72653-5"]
[{"$nulls":4},"1-283-10319-2"]
[{"$nulls":4},"9786613103192"]
[{"$nulls":4},"1-136-72654-3"]
[{"$nulls":4},"0-203-81706-0"]
[null,null,"Descrizione fisica",null,"1 online resource (209 p.)"]
[null,null,"Collana",null,"Routledge studies in the modern history of Asia ; ; 69"]
[null,null,"Classificazione",null,"HIS054000HIS003000HIS017000"]
[null,null,"Disciplina",null,"394.1/2095"]
[null,null,"Soggetti",null,"Food - Social aspects - Asia"]
[{"$nulls":4},"Cooking, Asian - Social aspects"]
[{"$nulls":4},"Food habits - Asia - History"]
[{"$nulls":4},"Asia Social life and customs"]
[{"$nulls":4},"Asia Colonial influence History"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Cover; 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"]
[null,null,null,"Sommario/riassunto","\"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 "]
[{"$nulls":4},"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\"--"]