Vincent A Gabriel

Singapore Culinary History Vincent A Gabriel

Much has been written about the geography, the politics, the economics and the cosmopolitan aspects of the Singapore island and Singapore society. However, the history of food in Singapore, its origins, its varieties of preparation, its socio-political-economic importance has not been historically recorded. Singapore: Culinary History tries to cover some of the gaps identified above. As a port city, Singapore has been open to all kinds of culinary influences that have been embedded into the local culture. The basic has been the traditions of the Malay, the Indian, the Chinese and the British. Later contributions have come with the people who have come to work (initially) in Singapore and have grown to love the place, settle down and add their culinary practices. The economic wealth of Singapore has allowed consumers to imitate the food of other mega cities in Asia, America, Australia, and Europe. But rounds of buffets and large meals have led to health problems (like diabetes). Customers have got used to ordering food through their cell phones and this led to the social disease of 'lazy-roo' (over dependence on food delivery). Singapore: Culinary History places the focus on food security - Singapore imports all the food and drinks needed and is affected when African swine fever or mad cow disease affects supply sources. The covid-19 crisis of December 2019 saw waves of panic buying as shoppers cleared shelves of food making it clear that food security has to be taken seriously by importers and food vendors. Singapore: Culinary History explains how a young nation of only 50 years has been able to use food as a unifier of ethnicities, of gaps in wealth and differences in expectations. The marginalised have been able to get a simple meal of rice or noodles from $1, yet there are places where a meal for a couple will cost $2,000 for the omakase.