ขาย Wartime Kitchen: Food and Eating in Singapore, 1942-1950 | Kawah Buku UN4V ราคาที่ดีที่สุด

Wartime Kitchen: Food and Eating in Singapore, 1942-1950 captures the resilience and adaptability of a people faced with limited resources and shortages during the Japanese Occupation and in post-war Singapore, never before examined in detail. How people adapted to shortages, especially in terms of food, is thus the focus of Wartime Kitchen. How did people cope with the new food regime of rationed goods, bureaucracy and unpredictable supply? How did they sustain themselves by exploiting opportunities in varied and imaginative ways? The book examines the experience of people from the fall of Singapore in December 1942 up to 1950. The return of the British in September 1945 did not bring about a significant immediate improvement in food supply and required continued adaptation to food shortages. The people of Singapore found themselves unable to obtain enough food, especially rice, in the face of the shortage of supplies and escalating prices. By the end of 1942, prices were 12-15 times their pre-war level. NI Low, who was an Assistant Supervisor of Private Schools before the Japanese Occupation and who later became the Headmaster of a Japanese school, noted that the price of a kati (about 600 g) of rice rose from $5 (Straits Dollars) in December 1941 to $5,000 (Japanese wartime currency) in June 1945. In 1946, a year after the Japanese surrendered, an interim report by the Wages and Cost Of Living Committee under the British Military Administration (BMA) revealed that prices (of all essential items) were 352% higher as compared to 1941 before the war broke out. Existing literature on wartime Singapore and life during the Japanese Occupation have generally been studies that span the following topics—bombing and air raids, Japanese atrocities, rationing, the black market, transport, banana notes, education, entertainment and propaganda. None have focused on food and eating, or specifically the lack of food, which for many survivors remain the defining aspect of life during the war and the few years after liberation. — Foreword Preface 1. Introduction 2. Food Supplies: A Matter of Control 3. A Popular Culture of Scarcity 4. Imagining and Consuming Desires: Shortages and Substitutes 5. Cooking in Wartime Singapore 6. Selected Wartime Recipes and Modern Adaptations Endnotes Bibliography Acknowledgements Picture Credits — WONG HONG SUEN is a curator with the National Museum of Singapore. She is currently responsible for the curation of the galleries that covers Singapore’s colonial history in the Singapore History Gallery and the history and sociology of food and eating in the Food Gallery. Editions Didier Millet (First Published, 2009) 144 pages including Bibliography — KAWAH BUKU adalah sebuah pojok buku sederhana, yang menawarkan judul-judul terpilih Pengajian Melayu (Malay Studies) dan Pengajian Asia Tenggara (Southeast Asian Studies) meliputi sejarah, sosiologi, politik, budaya, sastera, bahasa dan hal-hal seputarnya.