Cover; Food Culture in Colonial Asia: A taste of empire; Copyright; Contents; Acknowledgements; Introduction; 1. What empire builders ate; 2. The colonial appropriation of curry; 3. Servants of empire: The role and representation of domestic servants in the colonial household; 4. Leisure and segregation: clubs, hill stations and rest-houses; 5. Dirt and disease; Conclusion; Glossary; Notes; Bibliography; Index
Summary
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963
