First published in 1989, Wendy Hutton's Singapore Foodhas since been recognised as one of the most authoritative titles on the unique culinary heritage of Singapore. The only cookbook of its genre to provide an extensive socio-historical map of the culinary traditions of this island state, this new edition retains the original fascinating insights - how the various ethnic groups including the Chinese, Malay and Indian have met and mingled, as well as the scrumptious ways in which the traditional culinary styles from each group have influenced one another. Having explored and written extensively about the cuisines of Asia for more than 25 years, Wendy Hutton presents this collection of more than 200 local recipes - 180 of the best-loved recipes from the first edition of Singapore Food, updated through years of relentless recipe-testing and 39 brand new recipes considered as 'new classics', such as Butter Prawns and Claypot Chicken and Rice.

Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook. Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent tastemakers such as James Oseland, the editor-in-chief of Saveur magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross-section of traditional recipes. Favorite Singapore recipes include: Chili Crab Classic Hokkien Mee Murtabak Tea-smoked Fish Fillets Barbecued Stingray And many more… Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.

This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.

This pivot considers the use of porcelain vessels within multi-dialect cultural spaces in the consumption of cooked food in Singapore. In a place of ubiquitous hawker centres and kopitiams (coffee shops), the potteries used to serve hawker foods have a strong presence in the culinary culture of Singaporeans. The book looks at the relationship between those utensils, the food/drinks that are served as well as the symbolic, historical, socio-cultural and socioeconomic implications of using different kinds of porcelain/pottery wares. It also examines the indigenization of foreign foods in Singapore, using two case studies of hipster food – Japanese and Korean. While authentic Japanese and Korean cuisines find resonance amongst the youths of East Asia, some of them have adapted hybrid local features in terms of sourcing for local ingredients due to costs and availability factors. The book considers how these foods are hybridized and indigenized to suit local tastes, fashion and trends, and offers a key read for East Asian specialists, anthropologists and sociologists interested in East Asian societies.

Measuring productivity is often considered a difficult task for industries in the services sectors. This book offers a solution in the form of the 8M approach — Management, Manpower, Method, Money, Market, Make, Material and Message. This 8M framework is used to analyze the many facets of productivity and make pertinent solutions and suggestions to lift productivity in enterprises, especially those in the retail and food services sectors.This book consists of 10 chapters. Each chapter is an in-depth study of a specific measure, be it a technological system, a manpower strategy or a marketing program to improve the performance and productivity of small and medium enterprises (SMEs) in the retail and food services sectors in Singapore.Technology-driven solutions are the highlight of this book. Every study presented involves field work in terms of surveys, interviews or focus group discussions with stakeholders. The findings of the studies lead to policy recommendations and suggestions for improving the productivity performance of SMEs in the retail and food services sectors.

The Retail and Food Services sectors play an important role in Singapore. They add to the vibrancy of the economy and contribute to the social well-being of Singaporeans. At the same time, they are often highlighted and scrutinised for their low productivity performance and high reliance on manpower. There is to date a lack of local literature that addresses the issues faced by the two sectors at the enterprise and worker levels.This timely book includes major topics in services productivity in the Singapore context, with emphasis on Retail and Food Services. Topics covered include the key productivity levers of the services sectors: holistic productivity measurement framework, effective entrepreneurship, manpower management, promotion by social media, marketing, costing process and accounting sophistication. These areas are explored through literature reviews and in-depth interviews with companies and consumers. The chapters also include recommendations for policy makers and industry stakeholders. Written in a simple and accessible manner, this book will serve as an insightful guide to researchers, policy-makers, industry practitioners and enterprises and those who are keen to learn from the Singapore experience.

This bestselling classic cookbook by cookery doyen Sylvia Tan provides recipes for the well-loved dishes of Singapore and traces the development of the culinary heritage of the food paradise. Some 15,000 copies in multiple printings have been sold. This reprint, with a refreshed and brighter cover, includes four bonus recipe cards printed on the front and back covers of the book. The recipes and information in Singapore Heritage Food are divided in the following categories:

Have you ever want to tour Singapore and cook Singapore food? If yes, this book is for you. This book aims to be a Singapore Food Tour Guide and Cookbook. This book will guide you from Changi Airport to Bedok Hawker Centre to Orchard Road to Istana Park to Marina Bay Sands to Merlion to Boat Quay to Clarke Quay. This book will guide you to find good food in Singapore. When you go back to your country, this book will teach you how to cook Singapore Food. Contents 1. Singapore Food Tour (95 pages out of 325 pages.) 2. Chinese Food (Fried Rice, Oyster Egg, Steam Fish, Ginger Onion Garlic Stir Fry Chicken,) 3. Malay Food (Sambal Belacan Stir Fry Mussel, Cuttlefish, Razor Calms, Chicken) 4. Indian Food (Indian Curry Chicken) 5. Western Food (Cheese Cake, Chocolate Chips Cookies, Bread, Soy Baked Chicken, ) 6. Korean Food (Kim Chi, Kim Chi Fried Rice) 7. Japanese Food (Japanese Beancurd, Beancurd Kumbu Miso Soup, Udon Soup, ) 8. Thai Food (Tom Kha Gai, Green Curry Paste, Green Curry, Tom Yum Soup) 9. Grow Your Own Food(Grow Beansprouts, Grow Microgreens)

During the Global Community Meeting on the FAO GM Foods Platform, held in September 2019, many participants expressed the strong need for a set of impartial and science-based communication materials that would address the communication challenges at a national level around food biotechnologies. To address this need, FAO, in collaboration with Kenya’s National Biosafety Authority and scientific and consumer education/communication experts, initiated the process of developing a communication toolkit on food biotechnologies. The toolkit is to be used by governmental agencies that assess the safety of foods derived from biotechnologies to better communicate with the general public. The toolkit will contain a series of guiding documents with various sample materials. The target users of the toolkit itself are the food safety and biosafety competent authorities in the government sector, whereas the sample materials are for the general public.A step-by-step approach has been planned to develop the sample materials with the first steps being the analysis of existing consumer education and communication materials worldwide, the identification of gaps in the information that is needed for consumers to gain a better understanding, and the selection of consumer education and communication materials to be used as a basis to develop sample materials. This document summarizes these initial steps.

The adoption of climate-adaptive agricultural technologies (CAATs) for extensive (outdoor) agriculture is stalled by funding gaps experienced by governments in the Mekong countries, with negative implications on the rural farming industry, on income and job security among smallholder farmers, and on food sufficiency and access across the population. We argue that one way of helping bridge these gaps is for providers and users of CAATs for extensive agriculture to learn from the practices of those in CAATs for intensive (indoor) agriculture. Indoor CAATs are already receiving significant private-sector investment, a key reason being their ability to leverage the complementary nature of these technologies within farms that are integrated and enabled to use the so-called Internet of things (IoT). Seamlessly linking different CAATs (sensors, crop analytics, and automation) can allow for synergies that significantly boost crop yields and, in turn, the viability of investing in CAATs. We demonstrate these synergies through two case studies, one that looks at the increasing global investment in indoor CAATs and another that describes a financial viability assessment for an indoor farm in Singapore. We conclude with lessons on how these insights can be transferred to the Mekong countries, including a prototype IoT-enabled extensive farm that integrates multiple CAATs, and an investment assessment tool for translating the yield benefits into terms that investors can appreciate.