Dr Cecilia Leong-Salobir
BA Hons (UWA), DipEd (UWA), PhD (UWA)
Honorary Fellow, University of Wollongong
Telephone: +61 2 4221 4216
I am Honorary Fellow in the School of Humanities and Social Inquiry at the University of Wollongong. I am a food historian currently researching on the food history of Sydney, Shanghai and Singapore. I was previously a Vice-Chancellor’s Postdoctoral Research Fellow at the University of Wollongong.
- Food History
- Australian Food History
- Asian Food History
- World History through Foodways
- Cookbooks as Historical Texts
Current Research Project
Sydney, Shanghai and Singapore: a food history of three cities in the twentieth century
This project that looks at the culinary history of Sydney, Shanghai and Singapore set within an Asian Pacific network of flux and flows. It links the historical development of the three cities from colonial times to the twentieth century with the evolving cuisines influenced by colonialism and globalization. Discussion includes the food history of each city, colonial culinary legacies, restaurants and other eating out venues, markets and supermarkets and cookbooks. This book-length project uses a combination of primary sources from colonial and postcolonial newspapers, magazines, government archives, memoirs, cookbooks, travelogues and diaries. I will draw theories on race, class, gender and colonialism from a wide range of literature from the discipline of history.
Cecilia Leong-Salobir (ed) Routledge Handbook of Food in Asia. London: Routledge. Forthcoming, 2018
Cecilia Leong-Salobir, Urban Food Culture in Asia Pacific: Sydney, Shanghai and Singapore in the 20th Century, New York: Palgrave Macmillan, forthcoming 2017
Cecilia Leong-Salobir, Food Culture in Colonial Asia: A Taste of Empire. London: Routledge 2011. Paperback edition 2014
Scholarly book chapters:
Cecilia Leong-Salobir, ‘Mem and Cookie: The colonial kitchen in Malaysia and Singapore’, in Ishita Banerjee (ed.) Cooking Cultures: Food and Society in Asia and Africa, Cambridge University Press. In press, 2016.
Cecilia Leong-Salobir, ‘Spreading the Word: Using Cookbooks and Colonial Memoirs to Examine the Foodways of British Colonials in Asia, 1850-1900’, in Carol Helstosky (ed.) The Routledge History of Food, Routledge, 2015.
Cecilia Leong-Salobir, ‘Striving for Diversity and Equity’ in Jenny Gregory with Jean Chetkovich (eds.) Seeking Wisdom: A Centenary History of The University of Western Australia, University of Western Australia Publishing, 2013.
Cecilia Leong-Salobir, ‘Food Stories: culinary links of an island state and a continent’, in Ian Austin (ed) Australia-Singapore Relations: Successful Bilateral Relations in a Historical and Contemporary Context, Select Books, Singapore & Edith Cowan University, 2011.
Refereed journal articles:
Cecilia Leong-Salobir, Krishnendu Ray, Jackie Rohel, “Introduction”, Gastronomica: The Journal of Critical Food Studies, Special Issue, February 2016.
Cecilia Leong-Salobir. ‘Mem y cookie: la cocina colonial en Malasia y Singapur’, Estudios de Asia y Africa, Centro de Estudios de Asia y África, 158, Vol. L, Numero 3, 2015.
Cecilia Leong-Salobir, ‘“Cookie” and “Jungle Boy”: A Historical Sketch of the Different Cooks for Different Folks in British Colonial Southeast Asia c. 1850-1960’, Global Food History, Inaugural Edition, Volume 1, May 2015.
Cecilia Leong-Salobir, “Culinary Links: Curry, cookbooks and British colonies, 1860-1960”, Asian Pacific Perspectives. Invited contribution. Revisions requested on 21 January 2015.
Cecilia Leong-Salobir, Krishnendu Ray, Jackie Rohel, (eds) “Rescuing Taste from the Nation? Oceans, Borders and Culinary Flows”, Gastronomica: The Journal of Critical Food Studies, Special Issue, February 2016.
Ruth Morgan, Cecilia Leong-Salobir, Jeremy Martens, (eds) ‘Western Australia in the Indian Ocean World’, Studies in Western Australian History, Centre for Western Australian History, 2013.
In October 2013 I co-directed a workshop with New York University Krishnendu Ray on “Rescuing Taste from the Nation” at Inter-Asian Connections IV: Istanbul, an international conference sponsored by Social Science Research Council (US), Yale University, National University of Singapore, Koc University, Hong Kong Institute for the Humanities and Social Sciences, and Universitat Gottingen. Professor Ray and I edited the conference papers for Gastronomica: The Journal of Critical Food Studies for publication in 2016.
Membership & Role
Member, Editorial Board, Global Food History
Member, Association for the Study of Food and Society (USA)
Member, Advisory Board, Food Diversity (LITES book series, Springer)
Member, The Australian Food, Society and Culture Network
Member, Malaysia and Singapore Society of Australia
Member, Asian Studies Association of Australia