Titlebook: Urban Food Culture; Sydney, Shanghai and Cecilia Leong-Salobir Book 2019 The Editor(s) (if applicable) and The Author(s) 2019 food history

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Cecilia Leong-Salobirn mentioned in the Preface to the German Edition. Suitable references for ordin­ ary differential equations are Hurewicz, W. Lectures on ordinary differential equations. MIT Press, Cambridge, Mass., 1958, and for the topology of surfaces: Massey, Algebraic Topology, Springer-Verlag, New York, 1977.

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ve a quick review of the theory with special emphasis on the geometric ideas, conceptual understanding and nontrivial examples. The reader may assume that the spaces are the Euclidean spaces ℝ. if he finds it comfortable.

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the social history of the cities’ foodways.Highlights issues.This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, inclu

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Sydney Flavours: From Convict Colony to Cosmopolitan City,ng overseas from the 1960s brought back new ways of cooking and eating from Asia and Europe. Quality produce from the oceans and waterways, harvests from the land, numerous innovative chefs and a sophisticated dining public ensured that the city offered a wide spectrum of eating-out venues. The chap

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Singapore: Tasting the City,dialect groups. Malay food is a blend of cultures from China, India, the Middle East and Europe, with strong culinary ties from Indonesia. Rice is the Malay staple and is supplemented by many coconut-based dishes, chillies and other spices. Indian dishes are derived from influences from north and so

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Colonial Legacies: Curries and Other Hybridities,n which culinary relics remained long after the British left. It investigates whether the kinds of political structures put in place had any bearing on the types of foods the British consumed in each territory. This chapter discusses the ways in which some culinary relics remained long after British

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Restaurants, Cafes and Street Food,staurants also play an important role in reclaiming the local: in growing, supplying and cooking only local produce, adhering to local customs and foodways. Sydney’s multicultural population is reflected in its smorgasbord of restaurants. Similarly Singapore’s gourmet dining venues, food markets, fo