The ﬁrst passage from a cookbook, written by an anonymous author, is based on his or her culinary knowledge of thirty-ﬁve years of living in India. The cookbook is one of hundreds of cookbooks and household guides written for the Anglo-Indian mistress or her cook and was one of the ways in which the colonial hybrid cuisine spread. The second passage, authored by the editor of The Straits Times in Singapore (1861-81), was typical of colonial memoirs written by administrators, hunters, explorers, adventurers, scientists and missionaries who traversed the colonies. These two passages, depicting similar foods being consumed by colonials in India and Singapore, show that colonial culture in the form of food practices was transplanted to, or replicated in, other colonies of Asia. One of the ways in which this colonial culture was transmitted was through the medium of cookbooks.3
|Title of host publication||The Routledge History of Food|
|Place of Publication||London|
|Number of pages||25|
|Publication status||Published - 2015|
Leong-Salobir, C. (2015). Spreading the Word: Using cookbooks and colonial memoirs to examine the foodways of British colonials in Asia, 1850-1900. In C. Helstosky (Ed.), The Routledge History of Food (pp. 131-155). Routledge.