Food Writing and Culinary Tourism in Singapore

Authored by: Donna Lee Brien

Routledge Handbook of Food in Asia

Print publication date:  February  2019
Online publication date:  February  2019

Print ISBN: 9781138669918
eBook ISBN: 9781315617916
Adobe ISBN:


 Download Chapter



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.

Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.