Food and culture: in search of a Singapore cuisine

Abstract

Purpose

The purpose of this paper is to illuminate aspects of the relationship between food and culture with particular emphasis on globalisation and its consequences, the ways in which food can represent people and places, and interest if food heritage. Issues are discussed within the context of Singapore.

Design/methodology/approach

A case study methodology is employed using published information from assorted sources, both online and in conventional print form, supplemented by personal observation.

Findings

A country's food culture is found to be influenced by globalising forces, yet these do not always overwhelm local distinctions and the international and domestic can co-exist and coalesce. Food is also shown to be a critical dimension of ethnic and national identity and to have a heritage worthy of protection. In addition, it is a tourist attraction which affords insights into destination culture. Defining a national cuisine, however, is complicated in multiracial societies and origins and ownership of so-called national dishes may be disputed.

Practical implications

Enhanced knowledge about the wider role of food in established and emerging Asian economies and societies can improve understanding of its significance for residents and tourists, helping in formulating strategies to meet needs.

Originality/value

New insights are offered into the meanings of food in relatively young countries of mixed races and how cuisines evolve and interact.

Citation

Catherine Henderson, J. (2014), "Food and culture: in search of a Singapore cuisine", British Food Journal, Vol. 116 No. 6, pp. 904-917. https://doi.org/10.1108/BFJ-12-2012-0291