Author 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
Menrva's Summary
THE THESIS
This book investigates how the interaction between British expatriates and local domestic servants in colonial Asia fostered the development of a unique, hybrid culinary culture. Cecilia Leong-Salobir, an expert in food history, utilizes a diverse array of primary sources—including household manuals, personal diaries, and travelogues—to reconstruct the domestic realities of India, Malaysia, and Singapore between 1858 and 1963. Her argument challenges traditional narratives of colonial cuisine by emphasizing the collaborative and negotiated nature of food preparation and consumption in colonial spaces.
THE SCOPE MAP
What You Will Find
- Analysis of colonial food practices in India, Malaysia, and Singapore from 1858 to 1963.
- Examination of domestic cookbooks, household management manuals, and personal memoirs as primary historical evidence.
- Investigation of culinary environments ranging from private colonial households to public clubs and hotels.
- Documentation of the specific role and representation of indigenous domestic servants in shaping colonial diets.
THE AUTHORITY PERSPECTIVE
Scholars in the fields of food and colonial history identify this work as a significant contribution to understanding the social dynamics of the British Empire. Readers frequently note the academic rigor and the depth of archival research presented throughout the text.
Page Count:
191
Publication Date:
2011-01-01
Publisher:
Routledge
ISBN-10:
0203817060
ISBN-13:
9780203817063
History
Asian Cooking
Colonial History
Asian Studies
Social History
Food History
Social Aspects
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