{"id":18243,"date":"2022-06-13T11:00:00","date_gmt":"2022-06-13T03:00:00","guid":{"rendered":"https:\/\/fass.nus.edu.sg\/srn\/?p=18243"},"modified":"2022-06-16T10:24:12","modified_gmt":"2022-06-16T02:24:12","slug":"edible-heritage-foodscapes-and-sensory-heritage-making-in-chinatown-and-little-india-2","status":"publish","type":"post","link":"https:\/\/fass.nus.edu.sg\/srn\/2022\/06\/13\/edible-heritage-foodscapes-and-sensory-heritage-making-in-chinatown-and-little-india-2\/","title":{"rendered":"Edible Heritage: Foodscapes and Sensory Heritage Making in Chinatown and Little India"},"content":{"rendered":"
\"\"
Photo: \u2018People at Chinatown food centre\u2019 from SRN\u2019s SG Photobank<\/figcaption><\/figure>\n

On 13 June 2019, The Straits Times and Business Times podcast channel (ST & BT Podcasts) aired an episode on a guide to durian feasting<\/a>. The durian is a fruit native to Southeast Asia, known for its pungent odour and thorny exterior. Its taste divides opinion, but it is popular eaten on its own, or added in small amounts to ice-creams, pastries, curries, and rice in the region. Indeed, food is particularly evocative; its taste, smell, texture, and even the place or setting where one had the meal can trigger memories. For that reason, food is intertwined with cultural heritage.<\/p>\n

\n
In the Heritage Research Grant \u2018Edible Heritage: Foodscapes and Sensory Heritage Making in Chinatown and Little India\u2019, funded by the National Heritage Board from 2018-2020, Associate Professor Kelvin Low (NUS Sociology) and Dr Hui Yew-Foong (Institute of Southeast Asian Studies\u2014Yusof Ishak Institute) explored case studies of Chinatown\u2019s and Little India\u2019s foodscapes and analyse their linkages to sensory heritage in Singapore.<\/span><\/div>\n<\/div>\n
\n
\u00a0<\/span><\/div>\n<\/div>\n
\n
Through the case studies, the project finds that everyday memories and gastronomic experiences play important roles in delineating and constructing sensory heritage. The findings will contribute to the study of intangible cultural heritage, social memory, and food studies in Singapore.<\/span><\/div>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

On 13 June 2019, The Straits Times and Business Times podcast channel (ST & BT Podcasts) aired an episode on a guide to durian feasting. The durian is a fruit native to Southeast Asia, known for its pungent odour and thorny exterior. Its taste divides opinion, but it is popular eaten on its own, or […]<\/p>\n","protected":false},"author":4,"featured_media":18244,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"#ffffff","slide_template_v7":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4529,4604],"tags":[],"class_list":["post-18243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-visible"],"acf":[],"yoast_head":"\nEdible Heritage: Foodscapes and Sensory Heritage Making in Chinatown and Little India - Singapore Research Nexus<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fass.nus.edu.sg\/srn\/2022\/06\/13\/edible-heritage-foodscapes-and-sensory-heritage-making-in-chinatown-and-little-india-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Edible Heritage: Foodscapes and Sensory Heritage Making in Chinatown and Little India - Singapore Research Nexus\" \/>\n<meta property=\"og:description\" content=\"On 13 June 2019, The Straits Times and Business Times podcast channel (ST & BT Podcasts) aired an episode on a guide to durian feasting. 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