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LEADER 00000cam a22006014a 4500 
001    ocn663439814 
003    OCoLC 
005    20151006192118.0 
008    101118s2011    enk      b    001 0 eng   
010    2010047720 
015    GBB0A7254|2bnb 
015    GBB0A7254|2dnb 
020    9780415606325 |q(hardback) 
020    0415606322 |q(hardback) 
020    9780203817063|q(ebook) 
020    0203817060|q(ebook) 
020    9781138785151|q(paperback) 
020    1138785156|q(paperback) 
024 8  3571580 
035    (OCoLC)663439814 
035    .b59953755 
042    pcc 
043    a------ 
050 00 GT2853.A78|bL46 2011 
082 00 394.1/2095|222 
100 1  Leong-Salobir, Cecilia.|0
245 10 Food culture in colonial Asia :|ba taste of empire /
       |cCecilia Leong-Salobir. 
264  1 Abingdon, Oxon ;|aNew York :|bRoutledge,|c2011. 
300    xi, 191 pages ;|c24 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  Routledge studies in the modern history of Asia ;|v69. 
504    Includes bibliographical references and index. 
505 00 |g1|tWhat empire builders ate|g12 --|g2|tColonial 
       appropriation of curry|g39 --|g3|tServants of empire: the 
       role and representation of domestic servants in the 
       colonial household|g60 --|g4|tLeisure and segregation: 
       clubs, hill stations and rest-houses|g87 --|g5|tDirt and 
520    "Presenting a social history of colonial food practices in
       India, Malaysia and Singapore, this book discusses the 
       contribution that Asian domestic servants made towards the
       development of this cuisine between 1858 and 1963. 
       Domestic cookbooks, household management manuals, memoirs,
       diaries and travelogues are used to investigate the 
       culinary practices in the colonial household, as well as 
       in clubs, hill stations, hotels and restaurants. 
       Challenging accepted ideas about colonial cuisine, the 
       book argues that a distinctive cuisine emerged as a result
       of negotiation and collaboration between the expatriate 
       British and local people, and included dishes such as 
       curries, mulligatawny, kedgeree, country captain and pish 
       pash. The cuisine evolved over time, with the indigenous 
       servants consuming both local and European foods. The book
       highlights both the role and representation of domestic 
       servants in the colonies. It is an important contribution 
       for students and scholars of food history and colonial 
       history, as well as Asian Studies"--|cProvided by 
650  0 Food|xSocial aspects|0
650  0 Cooking, Asian|0
       sh98002601|xSocial aspects.|0
650  0 Food habits|0
651  0 Asia|xSocial life and customs.|0
651  0 Asia|0
       |xColonial influence|0
830  0 Routledge studies in the modern history of Asia (2005) ;
907    .b59953755 
984    VU|cheld 
990    MARCIVE MELB 201906 
990    Uploaded to LA VU-B.D401 13/01/16 aci 
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