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From Third World to First World: Tourism, Food Safety and the Making of Modern Singapore
chapter
posted on 2023-05-24, 06:22 authored by Can Seng OoiCan Seng Ooi, Nicole TaruleviczNicole TaruleviczThis 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.
History
Publication title
Food Tourism in AsiaEditors
E Park, S Kim, I YeomanPagination
73-88ISBN
978-981-13-3623-2Department/School
School of Social SciencesPublisher
Springer SingaporePlace of publication
SingaporeExtent
13Rights statement
Copyright 2019 Springer Nature Singapore Pte Ltd.Repository Status
- Restricted