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It provides a welcome and much needed shift in the locus of discussion from the over-written spaces of restaurants and TVs in North Atlantic nations, to the streets, the home, and the web, in a city-state in southeast Asia, which is precisely what makes it theoretically fecund.\"\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eKrishnendu Ray\u003cbr\u003e New York University \u0026amp;\u003cbr\u003e President, Association for the Study of Food \u0026amp; Society\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\"This is one of the most accessible and comprehensive book to chart Singapore's food history ... 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