Singapore Chronicles: Food
- Description
- About the Series
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Singapore’s reputation as a food paradise reflects its position at the intersection of four culinary cultures: Chinese, Malay, Indian and European.
This book discusses these influences and traces changes in cooking practices and eating habits that have produced a sophisticated and cosmopolitan city known for the variety of the dining experiences it offers. These range from fish-head curry and laksa lemak to chilli crab, raw fish salad and mee goreng. Dishes such as these attest to a unique culinary heritage which lives on in both high-end restaurants and the hawker centres that dot the gastronomic map of Singapore.
Cover Type: Paperback
Page Count: 100
Year Published: 2016
Size: 196mm x 129mm (P)
Language: English