CQUniversity
Browse

Food writing and culinary tourism in Singapore

chapter
posted on 2024-06-23, 20:47 authored by Donna BrienDonna Brien
This chapter focuses on an acknowledged leader in the field of culinary tourism, the Republic of Singapore, to explore how food writing contributes to the culinary experience available to locals as well as visitors. This handbook is interdisciplinary in nature, and a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general.

History

Editor

Leong-Salobir C

Start Page

163

End Page

175

Number of Pages

13

ISBN-10

1138669911

ISBN-13

9781138669918

Publisher

Routledge

Place of Publication

Abingdon, UK.

Open Access

  • No

Author Research Institute

  • Centre for Regional Advancement of Learning, Equity, Access and Participation (LEAP)

Era Eligible

  • Yes

Chapter Number

12

Number of Chapters

23

Parent Title

Routledge handbook of food in Asia

Usage metrics

    CQUniversity

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC