The Singaporean Gastronomic Adventure!
As a society that thinks of ourselves as a melting pot of cultures, it’s no surprise that food is such an integral part of Singapore’s history. Our forefathers sailed to this little island from different parts of the world, bringing with them diverse tastes, ingredients and cooking methods that continue to shape our kaleidoscopic food culture today.
From Michelin-starred hawker stalls to world-class celebrity restaurants, the Singaporean love language is food. Whether it is cooking up a storm or hunting down a culinary delight, Singaporeans love talking about food as much as we love eating!
As we celebrate Singapore’s 58th birthday, let’s unite together through our love of food and check out the tantalising titles on gastronomy below. You might also be interested to find out how food and narrative interacts in Singapore culture in this video:
Growing Up in a Nonya Kitchen: A Peranakan Family’s Food Memories of Singapore by Sharon Wee
A perfect read for discerning gourmands, Growing Up in a Nonya Kitchen is part-cookbook, part-memoir that absorbs you into the Peranakan culture. Wee’s book is an ode to her mother’s heritage, lovingly filled with traditional family recipes and tips on how to make them your own.
With detailed chapters dedicated to documenting must-have ingredients, such as buah keluak, along with an introduction to the Nonya’s agak agak (guesstimation) philosophy, Growing Up in a Nonya Kitchen is more than just a cookbook — it’s a treasure for anybody looking for a deeper understanding of the Peranakan side of Singaporean food heritage.
Brimming with homely nostalgia presented in a thoughtful manner, this book is one lovely read.
(Drama Alert: Ex-Masterchef contestant Elisabeth Haigh was accused of plagiarising Sharon’s book and other cookbooks in her 2021 book, Makan: Recipes from the Heart of Singapore. Food writer Daryl Lim Wei Jie, found recipes in Makan that were nearly identical to the ones in Growing Up in a Nonya Kitchen! The book was eventually pulled by her publisher, Bloomsbury Absolute.)
Get the book here: Physical Book
The Saffron Kitchen by Yasmin Crowther
While food remains at the forefront of The Saffron Kitchen, the stories behind its gastronomical aspects take readers on a journey from the bustling streets of London to a remote village in the Iranian mountains.
Maryam Mazar leaves London behind after a violent attack, returning to her hometown in rural Iran. Secrets soon surface when her daughter, Sara, follows her home to find out what sacrifices her mother has made.
With rich language transporting readers to the novel’s colourful settings, The Saffron Kitchen explores themes of displacement and exile, following the whirlwind of a family struggling to belong to more than one world.
Crowther writes intricately about the richness of food while telling you a love story, not only between a woman and a man but also between a woman and her homeland.
Get the book here: eBook
The Language of Food: A Linguist Reads the Menu by Dan Jurafsky
Get ready to change everything you think you know about food in these thirteen chapters!
Ever wondered how Michelin reviewers, food critics and even menu writers write their copy? This book spells it out — quite literally — for you. Written by Stanford linguistics professor, Dan Jurafsky, The Language of Food peels away the layers and takes you on a fascinating journey through the way we write about food.
From dissecting the marketing language on a bag of potato chips, examining filler words such as “rich” and “crispy”, to learning about how ancient recipes have been preserved in Sumerian song lyrics, this book is for anyone who likes etymology or food.
An engaging and informative read, you’ll devour this book quite easily!
Get the book here: Physical Copy, eBook, Audiobook
The Land of the Five Flavours: A Cultural History of Chinese Cuisine by Thomas O. Höllmann
For the uninitiated, the eponymous five flavours refer to the five flavours of Chinese cooking: sour, salty, sweet, bitter and pungent. If this is new to you, perhaps you should pick up The Land of the Five Flavours and discover the secrets of Chinese cooking.
Grandmothers can spill a little tea here and there, but this book tells all.
Tracing the development of food culture in China, this book takes readers through the genesis of Chinese cooking through to the presence of Western fast-food chains today. Accompanying the historical chapters are the author’s favourite recipes, teaching you how to bring these histories to life.
Get the book here: Physical Copy, eBook
The Food of Singapore Malays: Gastronomic Travels Through the Archipelago by Khir Johari
Food historian Khir Johari’s book, The Food of Singapore Malays, bagged the top prize at the 28th Gourmand World Cookbook Awards in Sweden earlier this year.
The 621-page encyclopedia is served with detailed recipes and beautiful photos, but it is the intricate research makes this tome a crucial addition to your to-read lists. This book delves into the rich food history of the Malays and the Nusantara region while also exploring the concept of food itself as a cultural activity, how cultural beliefs shape the rituals of Malay gastronomy and how Malay cuisine has evolved to its modern-day form.
Get the book here: Physical Copy
Text by
National Library Board
