Urban Food Culture Sydney, Shanghai and Singapore in the Twentieth C
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 cu
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Urban Food Culture
Cecilia Leong-Salobir
Urban Food Culture Sydney, Shanghai and Singapore in the Twentieth Century
Cecilia Leong-Salobir History Discipline University of Western Australia Perth, Australia History Discipline University of Wollongong Wollongong, Australia
ISBN 978-1-137-52223-8 ISBN 978-1-137-51691-6 (eBook) https://doi.org/10.1057/978-1-137-51691-6 Library of Congress Control Number: 2019931878 © The Editor(s) (if applicable) and The Author(s) 2019 This work is subject to copyright. All rights are solely and exclusively licensed by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Cover credit: Maram_shutterstock.com This Palgrave Macmillan imprint is published by the registered company Springer Nature America, Inc. The registered company address is: 1 New York Plaza, New York, NY 10004, U.S.A.
Acknowledgements
I started this book as a Vice Chancellor Research Fellow at the University of Wollongong. I am grateful for the many resources accorded to me at UOW. I would like to thank Vera Mackie for advice and assistance, and Julia Martinez for her mentorship. Peter Gibson was generous in his sharing of Chinese sources. Colleagues in history who became friends: Georgine Clarsen, Sarah Ferber, Deborah Mayersen, Vicki Crinis, Frances Steel and Claire Lowrie, thank you. Further afield, thank you to Nicole Tarulevicz (University of Tasmania) for alerting me to new research and leads on food history; Jean Duruz (University of South Australia) for food discussions; Jeremy Martens and Jenny Gregory (University of Western Australia) for friendship and support. I continue to benefit as Honorary Research Fellow from my alma mater, the University of Western Australia. Grateful thanks must go to the staff at the following institutions where I conducted research for this book: Xujiahui (Zikawei) Library of Shanghai; Shanghai Library, National Library of Singapore; National Archives of Singapore; State Library
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