RIS ID
78799
Additional Publication Information
ISBN: 9780415628471
Abstract
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.
Publication Details
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.