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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| 格式: | Final Year Project |
| 語言: | English |
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2011
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| 在線閱讀: | http://hdl.handle.net/10356/44132 |
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| 機構: | Nanyang Technological University |
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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 |