Chinese salted fish : resisting modernity, 1931-1937

• Main Author: Wong, Lydia Pui Lam
• Other Authors: Hallam Stevens
• Format: Final Year Project
• Language: English
• Published: 2019
• Subjects: DRNTU::Humanities::History
• Online Access: http://hdl.handle.net/10356/76667
• Institution: Nanyang Technological University

The interwar period was a period of rapid modernisation. In the colony of Singapore, the British wanted to improve food production, fish included, and the way it is handled to mirror the industrialisation of food production at home. The Chinese elites too wanted to mirror this development in their f...