Food and the Colonies: A Potted History of Chinese Food in Twentieth-Century Sydney and Singapore
On 25 August 2021, we were joined by Dr Cecilia Leong-Salobir who spoke about the development of Chinese culinary culture in Sydney and Singapore during the 20th century.
Cecilia spoke about the impact of colonialism and immigration on the emergence of Asian food practices. She also talked about the differences in Chinese food practices between Sydney and Singapore, particuarly in relation to the concept of hybridization.
You can view the full presentation here.