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| Author | : Sylvia Tan |
| Publisher | : |
| Total Pages | : 199 |
| Release | : 2011 |
| Genre | : Cooking, Chinese |
| ISBN | : 9789814302166 |
'Modern Nonya' is essentially Straits Chinese food made simple with authentic yet streamlined recipes that retain all the traditional tastes, yet use modern methods where possible.
| Author | : Marianne Hulsbosch |
| Publisher | : Amsterdam University Press |
| Total Pages | : 233 |
| Release | : 2009 |
| Genre | : Social Science |
| ISBN | : 9089640908 |
This richly illustrated volume offers the reader unique insight into the materiality of Asian cultures and the ways in which objects and practices can simultaneously embody and exhibit aesthetic and functional characteristics, as well as everyday and spiritual aspirations. Though each chapter is representative, rather than exhaustive, in its portrayal of Asian material culture, together they clearly demonstrate that objects are entities that resonate with discourses of human relationships, personal and group identity formations, ethics, values, trade, and, above all, distinctive futures.
| Author | : Sylvia Tan |
| Publisher | : |
| Total Pages | : 120 |
| Release | : 2020-03 |
| Genre | : Cooking, Chinese |
| ISBN | : 9789814868594 |
Sylvia Tan's The Modern Nonya Table is a compendium of her beloved Peranakan recipes for the modern kitchen. Herself a modern Nonya, Sylvia draws from family heritage recipes and updates them, dispensing with tedious techniques but never compromising on the flavours. She helps readers navigate their way through the Peranakan kitchen, explaining the food culture of the Peranakans (or Straits Chinese) and its influences. Spice pastes, so essential to Peranakan cooking, are broken down into their fundamental elements. With Sylvia's guide, mouthwatering favourites like ayam buah keluak, babi pongteh and laksa lemak, to lesser-known dishes such as loh kai yik, charbeck and hati babi bungkus, can be easily prepared by the modern home cook.
| Author | : Alan P. Barr |
| Publisher | : Peter Lang |
| Total Pages | : 508 |
| Release | : 2007 |
| Genre | : Drama |
| ISBN | : 9780820488882 |
Alan P. Barr has brought together eleven world-class modern plays by women that show not only their artistry but also their variety and their passion. Drawn from nine different countries (other than the United States and England) that use English as their literary language, the plays reflect the concerns of women across the globe. The imagery and dramatic conventions may shift and the tones vary, but the need to be strong (and its difficulty), the sense of a world that is anything but nurturing or ideal, and the suspect nature of family life and relations are constant themes. The struggle over language, in countries that are very often ex-colonies, conveys the frequent overlap between feminist and postcolonial focuses. The diversity of Englishes on stages from Singapore to South Africa is a lovely curtain call to this theater festival.
| Author | : Terry Tan |
| Publisher | : Tuttle Publishing |
| Total Pages | : 128 |
| Release | : 2012-03-06 |
| Genre | : Cooking |
| ISBN | : 1462905307 |
Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook. An abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there's so much of it that's so good! Singapore Cooking, featuring a foreword by James Beard Award-Winner David Thompson, is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad). The recipes are well written, easy to follow and accompanied by beautiful color photographs. With this Singapore cookbook by your side your acquaintance—or re-acquaintance—with Singapore food promises to be an exciting and mouthwatering experience. Authentic Singapore recipes include: Bergedel Potato Fish Cakes Sop Kambing Spiced Mutton Soup Malay-style Nasi Goreng Fried Rice Laksa Rice Noodle Soup Sambal Roast Chicken Hainanese Pork Chops Devil Curry Singapore Chilli Crab Fish Moolie in Spicy Coconut Sauce Beansprouts with Tofu Pumpkin with Dried Prawns Kueh Dadar Coconut Filled Pancakes
| Author | : Cecilia Leong-Salobir |
| Publisher | : Springer |
| Total Pages | : 256 |
| Release | : 2019-04-02 |
| Genre | : Social Science |
| ISBN | : 1137516917 |
This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization.
| Author | : Sharon Wee |
| Publisher | : Marshall Cavendish International (Asia) Pte Limited |
| Total Pages | : 0 |
| Release | : 2012 |
| Genre | : Cooking, Peranakan |
| ISBN | : 9789814346368 |
Growing Up in a Nonya Kitchen provides a rare and insightful view into the daily life of a Peranakan family harking back to the early 20th century. With comprehensive chapters dedicated to documenting cooking utensils, essential ingredients, the Nonya's agak agak (estimating) philosophy, as well as Chinese New Year and other festive dishes, baked goods and Nonya kuehs, Growing Up in a Nonya Kitchen is a volume to read and treasure for anyone looking for an in-depth understanding of the Peranakan (and Singapore) food heritage.
| Author | : Nicole Tarulevicz |
| Publisher | : University of Illinois Press |
| Total Pages | : 225 |
| Release | : 2013-12-15 |
| Genre | : Cooking |
| ISBN | : 0252095367 |
Discovering Singaporean identity through cooking and cuisine While eating is a universal experience, for Singaporeans it carries strong national connotations. The popular Singaporean-English phrase "Die die must try" is not so much hyperbole as it is a reflection of the lengths that Singaporeans will go to find great dishes. In Eating Her Curries and Kway: A Cultural History of Food in Singapore, Nicole Tarulevicz argues that in a society that has undergone substantial change in a relatively short amount of time, food serves Singaporeans as a poignant connection to the past. Eating has provided a unifying practice for a diverse society, a metaphor for multiracialism and recognizable national symbols for a fledgling state. Covering the period from British settlement in 1819 to the present and focusing on the post–1965 postcolonial era, Tarulevicz tells the story of Singapore through the production and consumption of food. Analyzing a variety of sources that range from cookbooks to architectural and city plans, Tarulevicz offer a thematic history of this unusual country, which was colonized by the British and operated as a port within Malaya. Connecting food culture to the larger history of Singapore, she discusses various topics including domesticity and home economics, housing and architecture, advertising, and the regulation of food-related manners and public behavior such as hawking, littering, and chewing gum. Moving away from the predominantly political and economic focus of other histories of Singapore, Eating Her Curries and Kway provides an important alternative reading of Singaporean society.
| Author | : Terry Tan |
| Publisher | : Tuttle Publishing |
| Total Pages | : 193 |
| Release | : 2015-09-08 |
| Genre | : Cooking |
| ISBN | : 146291778X |
This beautifully illustrated Singapore cookbook features 100 delicious recipes and simple, clear directions. By every account, Singapore is home to some of the best food on the planet. This tropical island is a veritable cauldron of cultures and culinary traditions, and "shiok!" — a local expression loosely meaning "Wow, delicious!" — succinctly sums up the experience of sampling Singapore's best cooking. This book of Singapore recipes is a veritable compendium of beloved local classics, including the most fabulous Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra and Nasi Ulam. These recipes are well written, easy to follow, and accompanied by clear color photographs. Some of the featured Singaporean recipes include: Beef Rendang Curry Crab Deep-fried Fish in Spicy Coconut Sauce Devil Curry Sambal Roast Chicken Fragrant Coconut Rice Soy-braised Pork Peppery Fish Curry And many more! The reader's acquaintance—or re-acquaintance—with Singapore food promises to be an exciting and mouthwatering experience.
| Author | : Shirley Geok-lin Lim |
| Publisher | : NUS Press |
| Total Pages | : 705 |
| Release | : 2009-01-01 |
| Genre | : Fiction |
| ISBN | : 9971694581 |
A comprehensive historical anthology of English-language literary works from Singapore. It attempts to place the texts that have imagined the territory and the people who are now recognizably Singaporean in a historical narrative, to be read, studied, critiqued and treasured.
