Local and Traditional or Global and Modern? Food and Tourism in Singapore

Abstract

This article is concerned with aspects of food and tourism in modernizing Asian cities and the relationships among the local and traditional and global and modern, including the effects of globalization. These issues are discussed in a case study of the Southeast Asian city-state of Singapore where the dishes and dining on offer are shown to reflect historical and contemporary conditions. Food options and their diversity are also seen to be a core theme in destination marketing with a particular emphasis on hawker fare and fine dining; these are presented in terms of the local and traditional and global and modern, respectively, but there is evidence of past and present intermingling to create styles of cuisine and eating environments that are not so easily categorized. Singapore emerges as having a thriving foodservice industry and rich, complex, and dynamic food culture, which are positive attributes for a food tourism destination, although some shortcomings are acknowledged.