From sushi in Singapore to laksa in London
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.
Food habits, Singapore, Food social aspects, Social life and customs
Asian Studies | Food Science | Place and Environment | Sociology of Culture
Food, foodways and foodscapes: Culture, community and consumption in post-colonial Singapore
Lily Kong & Vineeta Sinha
City or Country
Kong, Lily, & SINHA, Vineeta. (2016). From sushi in Singapore to laksa in London. In Food, foodways and foodscapes: Culture, community and consumption in post-colonial Singapore (pp. 207-241). Singapore: World Scientific.
Available at: http://ink.library.smu.edu.sg/soss_research/2121