Singapore Chronicles is a series launched in conjunction with the Institute of Policy Studies and Straits Times to commemorate the 50th anniversary of Singapore’s Independence, This 50-volume series seeks to record, explain and offer insights into what makes Singapore, Singapore, by providing analysis as well as historical accounts on a variety of uniquely Singaporean topics.
' Singapore Chronicles - Food ' discusses Singapore's various culinary influences and traces changes in cooking practices and eating habits that have produced a sophisticated and cosmopolitan city known for the variety of the dining experiences it offers. Singapore’s reputation as a food paradise reflects its position at the intersection of four culinary cultures: Chinese, Malay, Indian and European. Giving way to a range of dishes, from fish-head curry and laksa lemak to chilli crab, raw fish salad and mee goreng. Dishes such as these attest to a unique culinary heritage which lives on in both high-end restaurants and the hawker centres that dot the gastronomic map of Singapore.
AUTHOR: Sylvia TAN
196 mm x 129 mm
Published Date (Month, Year)