Food Culture in Colonial Asia: A Taste of Empire
English | ISBN: 0415606322 | 2011 | 208 pages | PDF | 1,1 MB
Presenting a civil history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian household servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, domestic management manuals, memoirs, diaries and travelogues are used to sift the culinary practices in the colonial domestic, as well as in clubs, hill stations, hotels and restaurants.
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