Abstract

Food is increasingly being recognised as a significant component of the tourism experience, and many destinations promote themselves as centres of food culture or gastronomic experience. This chapter focuses on an acknowledged leader in the field of culinary tourism, the Republic of Singapore, to explore how food writing contributes to the culinary experience available to locals as well as visitors. Singapore has been chosen as it has a culinary literature in English and for the variety and relative longevity of its marketing of culinary tourism.