The Hungry City: Singapore’s Food History in Global Perspective Workshop (27-28 May 2021) was organised by Yale-NUS College and held in conjunction with the Singapore Heritage Festival 2021.
The two-day session brought together a diverse group of Singapore-based faculty, intellectuals, cultural workers, and history students to reflect on food’s multi-layered, omnipresent nature in old Singapore. The speakers drew on a broad span of approaches to deepen our understanding of traditional food. This included examining the culinary, social, oral, environmental, political, and economic history, as well as the history of science, technology, and medicine behind food.
OPENING ADDRESS AND SESSION 1: MEMORYSCAPES
OPENING ADDRESS
Professor Tan Tai Yong
(President and Professor of Humanities (History), Yale-NUS College)
Dr Anthony Medrano
(Assistant Professor of Social Sciences (Environmental Studies), Yale-NUS College)
Dr Geoffrey Pakiam
(Fellow, Temasek History Research Centre, ISEAS-Yusof Ishak Institute)
SESSION 1: MEMORYSCAPES
Understanding Singapore’s Hawker Culture in Time and Place
Dr Vivienne Wee | Managing Director and Co-founder, Ethnographica Private Limited
Ms Sarah Benjamin | Co-founder, Ethnographica Private Limited
A Ray in the Shadows: Cultural Histories of the Stingray in Singapore
Ms Kathy Poh | Research Assistant (Class of 2020), Major in Arts and Humanities, Yale-NUS College
The Changing Face of Singapore’s Kopitiams
Ms Pamelia Chia | Chef and Founder, Singapore Noodles; Author of Wet Market to Table: A Modern Approach to Fruit and Vegetables
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