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The Hungry City: Singapore’s Food History in Global Perspective | Day 1 | 27 May 2021
Singapore has been one of Southeast Asia’s most important nodes for trade in food and raw goods since the 19th century, yet it has received little attention in the global historiography of food.

This public workshop seeks to uncover the political-economic and social-cultural dimensions of Singapore's food history, investigate the extent to which Singapore's edible past can generate new understandings of the island’s position in Asia and beyond, as well as provide insights into the modernisation of Singapore. The two-day session will bring together a diverse group of Singapore-based faculty, intellectuals, cultural workers, and history students to reflect on food’s multi-layered, omnipresent nature in old Singapore. The speakers will draw on a broad span of approaches to deepen understanding of traditional food. This includes examining the culinary, social, oral, environmental, political, and economic history, as well as the history of science, technology, and medicine behind food.

Day one’s presentations will explore the island’s history from the perspectives of memory, food work, and cultural identity. They include fresh research on Singapore’s hawker culture in time and space, considerations of other essential spaces such as coffeeshops (Kopitiam), histories of labour in home kitchens and restaurants, and voyages into the changing worlds of laksa, stingrays, salt consumption, and Singapore noodles.


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May 27, 2021 09:45 AM in Singapore

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