Abstract
From the hexagonal bowl to the coffee cup and bak kut teh (traditional pork rib soup) mud teapots as well as the exportware mass-manufactured rice bowls, many types of ceramics or pottery are used in Singapore’s hawker centres. The writing looks at the relationship between those utensils, the food/drinks served as well as the symbolic, historical, socio-cultural and socioeconomic implications of using different kinds of porcelain/pottery wares as serving utensils in the hawker centres from the twentieth century to the contemporary period. By studying the clay use, the provenance, form, design, composition, kiln technology and manufacturing method of these ceramics, this writing will study the cultural aesthetics of these objects and their relationships with hawker foods.
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Notes
- 1.
These two short paragraphs are derived from my earlier writing: Lim, Tai Wei, “The Chinese Community: Huashe and its Contributions” in Singapore-China Relations 50 years edited by Zheng Yongnian and Lye Liang Fook (Singapore: National University of Singapore East Asian Institute), 2016, pp. 201–226.
- 2.
The next three short paragraphs are derived from my publication: Lim, Tai Wei, “The Chinese Community: Huashe and its Contributions” in Singapore-China Relations 50 years edited by Zheng Yongnian and Lye Liang Fook (Singapore: National University of Singapore East Asian Institute), 2016, pp. 201–226.
- 3.
Singapore Infopedia, “Yusheng” dated 2015 in the National Library Board website [downloaded on 12 February 2015], available at http://eresources.nlb.gov.sg/infopedia/articles/SIP_177__2009-01-08.html.
- 4.
Ishige, Naomichi, “Introduction of Chinese Cuisine to Japan during the Twentieth Century” in Overseas March: How the Chinese Cuisine Spread? edited by David Y.H. Wu (Taiwan: Foundation of Chinese Dietary Culture), 2011, p. 16.
Bibliography
Ishige, Naomichi, “Introduction of Chinese Cuisine to Japan during the Twentieth Century” in Overseas March: How the Chinese Cuisine Spread? edited by David Y.H. Wu (Taiwan: Foundation of Chinese Dietary Culture), 2011, p. 16.
Lim, Tai Wei, “The Chinese Community: Huashe and its Contributions” in Singapore-China Relations 50 years edited by Zheng Yongnian and Lye Liang Fook (Singapore: National University of Singapore East Asian Institute), 2016, pp. 201–226.
Singapore Infopedia, “Yusheng” dated 2015 in the National Library Board website [downloaded on 12 February 2015], available at http://eresources.nlb.gov.sg/infopedia/articles/SIP_177__2009-01-08.html.
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Lim, T.W. (2019). Food Vessels: A Brief Historical Survey of Ceramics Use for Food Consumption in Singapore’s Hawker Centres and Coffee Shops (kopitiams). In: The Indigenization and Hybridization of Food Cultures in Singapore. Palgrave Pivot, Singapore. https://doi.org/10.1007/978-981-13-8695-4_2
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DOI: https://doi.org/10.1007/978-981-13-8695-4_2
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