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From third world to first world: tourism, food safety and the making of modern Singapore

Ooi, CS ORCID: 0000-0002-0824-3766 and Tarulevicz, N ORCID: 0000-0002-9884-5057 2019 , 'From third world to first world: tourism, food safety and the making of modern Singapore', in E Park and S Kim and I Yeoman (eds.), Food Tourism in Asia , Springer Singapore, Singapore, pp. 73-88.

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Abstract

This chapter looks at food safety in tourism, rather than food tourism. Often taken for granted in food tourism research, food safety is an issue that matters in tourism practices, to both visitors and residents. How food safety and tourism evolved in Singapore encapsulate the story of the meteoric development of Singapore from a Third World to a First World nation. This chapter looks at the history of food safety in Singapore, and how the Singapore Tourism Board responded to maintain­ing Singapore as an exotic city that has become too clean, safe and hygienic for many western tourists. This chapter also situates tourism as part of the modem development of Singapore. As a cultural resource to weave a narrative for nation building, reconstructed food stories reclaim the Asian and colonial history of the city that is now manifestly modern, cosmopolitan and safe.

Item Type: Book Section
Authors/Creators:Ooi, CS and Tarulevicz, N
Keywords: food tourism, Singapore, food safety, history of tourism in Singapore, food destination
Publisher: Springer Singapore
DOI / ID Number: 10.1007/978-981-13-3624-9_6
Copyright Information:

Copyright 2019 Springer Nature Singapore Pte Ltd.

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