The Food of Singapore Malays Gastronomic Travels Through the Archipelago

by Johari, Khir

• ISBN13: 9789814841924
• ISBN10: 9814841927
• Format: Hardcover
• Copyright: 2021-12-01
• Publisher: Marshall Cavendish Editions

Summary

This is not a cookbook. It is the unwritten story of a people. Between the vast Indian and Pacific oceans lies a realm of extraordinary natural abundance: the Malay Archipelago, known widely as the Nusantara. These islands of Southeast Asia have nourished the lives of indigenous Malays throughout the centuries and nurtured the diverse peoples that have set foot on their shores. Today, the Malays make up less than a fifth of the population in Singapore, a city with ancient ties to the Malay world. This book explores their food, not just as a means of sustenance but as a cultural activity. Inheriting the Nusantara’s rich flavours, Singapore Malays have a grand culinary heritage reflecting their worldviews, social values and historical interactions with other cultures. Through close examination of their daily objects, customs, art and literature, these pages reveal how the food Malays enjoy is deeply embedded in different aspects of their identity. Following the broad sweep of Malay cuisine’s evolution – from the 7th-century kingdom of Srivijaya to the 21st-century emporium of cosmopolitan Singapore – this book traces the continuity and dynamism of a shared cultural consciousness. Sumptuously served with stunning photographs, delicious recipes and diligent research, this is essential reading for anyone – gourmets and amateurs alike – hungry for a deeper understanding of the relationship between people and their food.

Author Biography

Khir Johari was born and raised in the historic Gedung Kuning (Yellow Mansion) in Kampong Gelam, Singapore’s earliest Muslim quarter. He is a researcher and collector of Malay history and culture; former vice-president of the Singapore Heritage Society; a respected heritage consultant and speaker; a diehard foodie and consummate cook.

Khir’s Southeast Asian collection includes artworks, rare books and artifacts, food anthropology items and music recordings. He obtained a BSc in Mathematics from Santa Clara University and a Masters in Education from Stanford University. The Food of Singapore Malays, a decade in the making, is his first book.