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From third world to first world: tourism, food safety and the making of modern Singapore

Citation

Ooi, CS and Tarulevicz, N, From third world to first world: tourism, food safety and the making of modern Singapore, Food Tourism in Asia, Springer Singapore, E Park, S Kim, I Yeoman (ed), Singapore, pp. 73-88. ISBN 978-981-13-3623-2 (2019) [Research Book Chapter]

Copyright Statement

Copyright 2019 Springer Nature Singapore Pte Ltd.

DOI: doi:10.1007/978-981-13-3624-9_6

Abstract

This chapter looks at food safety in tourism, rather than food tourism. Often taken for granted in food tourism research, food safety is an issue that matters in tourism practices, to both visitors and residents. How food safety and tourism evolved in Singapore encapsulate the story of the meteoric development of Singapore from a Third World to a First World nation. This chapter looks at the history of food safety in Singapore, and how the Singapore Tourism Board responded to maintain­ing Singapore as an exotic city that has become too clean, safe and hygienic for many western tourists. This chapter also situates tourism as part of the modem development of Singapore. As a cultural resource to weave a narrative for nation building, reconstructed food stories reclaim the Asian and colonial history of the city that is now manifestly modern, cosmopolitan and safe.

Item Details

Item Type:Research Book Chapter
Keywords:food tourism, Singapore, food safety, history of tourism in Singapore, food destination
Research Division:Commerce, Management, Tourism and Services
Research Group:Tourism
Research Field:Impacts of Tourism
Objective Division:Commercial Services and Tourism
Objective Group:Tourism
Objective Field:Socio-Cultural Issues in Tourism
UTAS Author:Ooi, CS (Professor Can Seng Ooi)
UTAS Author:Tarulevicz, N (Associate Professor Nicki Tarulevicz)
ID Code:131512
Year Published:2019
Deposited By:Office of the School of Social Sciences
Deposited On:2019-03-20
Last Modified:2019-08-02
Downloads:0

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