Title

From sushi in Singapore to laksa in London

Publication Type

Book Chapter

Publication Date

1-2016

Abstract

The impacts of globalisation are myriad and varied, affecting many aspects of human life and activity. Food production, distribution, and consumption have not been exempted (Mak et al. 2012: 173; Lang 1999; Wilhelmina et al. 2010). Globalisation has enabled the spread of foods across the world, from the availability of sushi in landlocked countries, to the making of French baguette widely accessible and commonplace to households in many parts of the world.

Keywords

Food habits, Singapore, Food social aspects, Social life and customs

Discipline

Asian Studies | Food Science | Place and Environment | Sociology of Culture

Research Areas

Humanities

Publication

Food, foodways and foodscapes: Culture, community and consumption in post-colonial Singapore

Editor

Lily Kong & Vineeta Sinha

First Page

207

Last Page

241

ISBN

9789814641210

Publisher

World Scientific

City or Country

Singapore

Additional URL

http://worldcat.org/isbn/9789814641210