Taste is a compilation of Sylvia Tan’s lively accounts of her adventures and exploits in the kitchen, first published in her popular Eat to Live column in The

Set against a backdrop of superb color photographs, an elite team of Singapore's best fiction and non-fiction writers describes the inner workings of island lif

Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made

The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food compone

This exceptional volume presents a cross section of both traditional and contemporary recipes, including classic favorites such as Chili Crab, Popiah, Rojak, Ho