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Spreading the word: using cookbooks and colonial memoirs to examine the foodways of British Colonials in Asia, 1850-1900

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posted on 2024-11-16, 00:56 authored by Cecilia Leong-SalobirCecilia Leong-Salobir
The emergence of the British hybrid colonial cuisine in Asia came about as a result of negotiation and collaboration between colonizer and colonized. British hybrid colonial cuisine, comprising unique dishes such as countless varieties of curries, mulligatawny, kedgeree, country captain and pish pash evolved over time and was a combination of elements of British food practices and Asian food ways.

History

Citation

Leong-Salobir, C. Y. (2015). Spreading the word: using cookbooks and colonial memoirs to examine the foodways of British Colonials in Asia, 1850-1900. In C. Helstosky (Ed.), The Routledge History of Food (pp. 131-155). United Kingdom: Taylor and Francis.

Pagination

131-155

Language

English

Notes

ISBN: 9780415628471

RIS ID

78799

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