Cooking the Singapore identity through the palate.

This research studies how Singapore identity is created and reflected in food. Food is also utilised by the Singapore state in defining the discourse of multiculturalism in the city-state. A qualitative approach was utilized in this research. An ethnographic study was carried out in three hawker cen...

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Main Author:	Lim, Pei Ling.
Other Authors:	Caroline Pluss
Format:	Final Year Project
Language:	English
Published:	2011
Subjects:	DRNTU::Social sciences::Sociology::Culture
Online Access:	http://hdl.handle.net/10356/44132
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Institution:	Nanyang Technological University
Language:	English

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spelling	sg-ntu-dr.10356-441322019-12-10T14:37:46Z Cooking the Singapore identity through the palate. Lim, Pei Ling. Caroline Pluss School of Humanities and Social Sciences DRNTU::Social sciences::Sociology::Culture This research studies how Singapore identity is created and reflected in food. Food is also utilised by the Singapore state in defining the discourse of multiculturalism in the city-state. A qualitative approach was utilized in this research. An ethnographic study was carried out in three hawker centres in Singapore. A survey was also conducted with Singaporeans based overseas. Finally, a contextual analysis on “Overseas Singapore Day” was carried out. This event is organised by the Prime Minister’s Office (PMO) annually. My findings show that food is a form of cultural hybridity in Singapore, and it opposes to how the state defines the Singapore identity in its discourse. Bachelor of Arts 2011-05-26T07:34:55Z 2011-05-26T07:34:55Z 2010 2010 Final Year Project (FYP) http://hdl.handle.net/10356/44132 en Nanyang Technological University 29 p. application/pdf
institution	Nanyang Technological University
building	NTU Library
country	Singapore
collection	DR-NTU
language	English
topic	DRNTU::Social sciences::Sociology::Culture
spellingShingle	DRNTU::Social sciences::Sociology::Culture Lim, Pei Ling. Cooking the Singapore identity through the palate.
description	This research studies how Singapore identity is created and reflected in food. Food is also utilised by the Singapore state in defining the discourse of multiculturalism in the city-state. A qualitative approach was utilized in this research. An ethnographic study was carried out in three hawker centres in Singapore. A survey was also conducted with Singaporeans based overseas. Finally, a contextual analysis on “Overseas Singapore Day” was carried out. This event is organised by the Prime Minister’s Office (PMO) annually. My findings show that food is a form of cultural hybridity in Singapore, and it opposes to how the state defines the Singapore identity in its discourse.
author2	Caroline Pluss
author_facet	Caroline Pluss Lim, Pei Ling.
format	Final Year Project
author	Lim, Pei Ling.
author_sort	Lim, Pei Ling.
title	Cooking the Singapore identity through the palate.
title_short	Cooking the Singapore identity through the palate.
title_full	Cooking the Singapore identity through the palate.
title_fullStr	Cooking the Singapore identity through the palate.
title_full_unstemmed	Cooking the Singapore identity through the palate.
title_sort	cooking the singapore identity through the palate.
publishDate	2011
url	http://hdl.handle.net/10356/44132
_version_	1681039256946999296

Cooking the Singapore identity through the palate.

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