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From natural history to national kitchen: Food in the museums of Singapore, 2006-2017

Citation

Tarulevicz, NT and Hudd, S, From natural history to national kitchen: Food in the museums of Singapore, 2006 -2017, Digest, 6 pp. 18-44. ISSN 2329-4787 (2017) [Refereed Article]


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Copyright Statement

American Folklore Society 2018

Official URL: http://digest.champlain.edu/index.html

Abstract

Taking museum exhibitions, publications, and restaurants as a focus, this essay explores how food is used and represented in museums in Singapore, revealing a wider story about nationalism and identity. It traces the transition of food from an element of exhibitions, to a focus of exhibitions, to its current position as an appendage to exhibition. The National Museum is a key site for national meaning making and we examine the colonial natural history drawings of William Farquhar in several iterations; how food shortages during the Japanese Occupation of Singapore during World War II have been used for nation-building; and hawker food as iconography and focus of culinary design objects. Issues of national identity within a multi-ethnic society are then highlighted in the context of the National Kitchen restaurant at the National Gallery of Singapore.

Item Details

Item Type:Refereed Article
Keywords:Singapore, museums, hawker food, memory, nation building
Research Division:History and Archaeology
Research Group:Historical Studies
Research Field:Asian History
Objective Division:Cultural Understanding
Objective Group:Understanding Past Societies
Objective Field:Understanding Asia's Past
UTAS Author:Tarulevicz, NT (Associate Professor Nicki Tarulevicz)
UTAS Author:Hudd, S (Dr Sandra Hudd)
ID Code:129335
Year Published:2017
Deposited By:Office of the School of Humanities
Deposited On:2018-11-23
Last Modified:2018-12-07
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