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
Citation
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: https://ink.library.smu.edu.sg/soss_research/2121
Additional URL
https://worldcat.org/isbn/9789814641210