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The Hungry City: Singapore’s Food History in Global Perspective | Day 2 | 28 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 two’s speakers will examine other novel ways of viewing Singapore’s food history, turning towards local food production sites, seascapes, and food as medicine. The presenters will explore the multi-dimensional histories of local horticulture, colonial-era slaughterhouses, and sustenance from the sea as well as the know-how which enabled plant and animal extracts to take on important meanings as once-popular remedies for local ailments.

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May 28, 2021 10:00 AM in Singapore

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