Journal articles on the topic 'Chinese New Zealanders'

In support of theorising about differences in cultural conditioning with regards to self-presentation in social situations, the self-monitoring scores of 105 Chinese and 124 New Zealand students were compared. As predicted, Chinese reported significantly higher self-monitoring than New Zealanders and the effect was independent of sex and socioeconomic status.

Review of New Faces, Old Fears, directed by John Bates and Manying IP, Documentary New Zealand, TV One.The issue of identity, both cultural and ethnic, has come to the force for significant minority of New Zealanders who are of chinese descent since the freeing up of immigration regulation in 1987 led to a new influx of settlers. More than 80,000 ethnic Chinese and 20,000 Korean people have decided to call New Zealand home, triggering a several hundredfold rise in the population of New Zelanders with Asian ancestry.

AbstractThis qualitative study explores the meanings of frailty held by Chinese New Zealanders and Chinese health care professionals with the aim of identifying commonalities as well as potential differences. Two guided focus groups with Mandarin and Cantonese speaking older adults (n = 10), one individual interview with a English speaking older Chinese, and one focus group with Chinese New Zealand health care professionals (n = 7) were held to obtain views on frailty in older adults, followed by transcribing and a thematic qualitative analysis. Three main themes emerged: (1) Frailty is marked by ill-health, multiple chronic and unstable medical comorbidities, and is a linked with polypharmacy; (2) Frailty can involve physical weakness, decline in physical function such as reduced mobility or poor balance, and declining cognitive function; and (3) Frailty is associated with psychological and social health including depression, reduced motivation, social isolation, and loss of confidence. The perspectives of frailty that emerged are congruent with a multi-dimensional concept of frailty that has been described in both Chinese and non-Chinese medical research literature.

INTRODUCTION: Migrant Chinese constitute a significant and increasing proportion of New Zealand women. They have lower rates of participation in breast cancer screening than other New Zealanders, but reasons for this are unknown. The aim of this study was to investigate factors affecting Chinese women’s understanding of, and access to, breast health services, to better understand reasons for low participation in screening and their experiences of breast cancer clinic care. METHODS: The participants were 26 Chinese migrant women – 19 recruited in the community and seven recruited from 17 eligible women attending a breast clinic between 2008 and 2010 in Wellington, New Zealand. The design was that of a qualitative study, using semi-structured interviews and thematic content analysis. FINDINGS: There were low levels of awareness about the national breast screening programme and limited engagement with preventive primary care services. Concerns about privacy and a range of communication difficulties were identified that related to oral language, lack of written information in Chinese, and limited understanding about Chinese perceptions of ill health and traditional Chinese medicine by New Zealand health professionals. CONCLUSION: Addressing communication barriers for Chinese migrant women has the potential to raise awareness about breast cancer and breast health, and to increase successful participation in breast cancer screening. Greater efforts are needed to ensure this group has an understanding of, and is engaged with a primary care provider. Such efforts are key to improving health for this growing sector of the New Zealand population. KEYWORDS: Breast cancer; Chinese; mammography; mass screening; New Zealand

Theorising about identity has become fashionable. During 1999 alone several conferences and seminars were dedicated to identities in Australia: “Alter/Asians: Exploring Asian/Australian Identities, Cultures and Politics in an Age of Crisis” held in Sydney in February, the one-day conference “Cultural Passports” on the concept and representations of “home” held at the University of Sydney in June, and “Asian-Australian Identities: The Asian Diaspora in Australia” at the Australian National University in September. To me as a Chinese who had his childhood and education in New Zealand this concern with identity is not exceptional: I remain a keen reader of New Zealand fiction and poetry in which Pakeha New Zealanders have agonised and problematised their search for identity as an island people living among an aggressive indigenous population and in an insecure dependent economy. New Zealand identity has always been problematised as has Chinese identity: what does it mean to be Chinese? Now Asian identity has become the current issue: “We're not Asians” was the title of the paper by Lily Kong on identity among Singaporean students in Australia. White Australians appear much more content and complacent with their identity and do not indulge as much in navel gazing. And yet it may be that it is the “Australian identity” that needs to be challenged and contested so that it becomes less an exclusively WASP-ish male mateship and more inclusive of women, Aborigines and Asians.

New Zealands increasing trade and tourism with Asia and especially China brings with it the need to understand the biosecurity risk to New Zealand from these countries This study compared the number of articles on two Chinese horticultural pests and two Chinese horticultural plant pathogens both of biosecurity relevance for New Zealand which were extracted using webbased searches conducted on two international and three Chinese databases There were up to 35 times more articles found in Chinese databases searched with Chinese characters than found in international databases searched with Latin script The quality of information from the articles in any of these databases was not examined Based on these results it would be prudent to explore further the information found in Chinese articles stored in Chinese databases to determine their relevance to New Zealands biosecurity system Searching Chinese databases with Chinese characters in combination with the more usual searches in international databases might ensure a more comprehensive coverage and could help to reduce the biosecurity risk to New Zealand in the future

After the melamine milk scandal in 2008, China’s global imports of dairy products soared, especially after FTAs had been established with Australia and New Zealand. The dairy products of the two countries have a unique competitive trading advantage in the Chinese market. However, at a time when Chinese consumers are increasingly dependent on imported dairy products, a succession of whey protein scandals affecting New Zealand’s dairy products in 2013 had a negative psychological impact on Chinese importers and consumers, and this even affected the import status of New Zealand dairy imports to the Chinese market. The present paper, based on the United Nations Comtrade Harmonized System, studies the role of Australia and New Zealand in China’s dairy market. It calculates the trade competitiveness index, revealing the relative competitive advantages of Australia and New Zealand, and investigates the impact of the dairy products from these countries on China’s imports from the rest of the world across six dairy sectors in the period 1992–2017. We find that, under the food safety laws, the relative dairy import prices, milk scandals, and Free Trade Agreements, together with the competitive advantages of Australia and New Zealand, had a varied impact on the corresponding Chinese dairy imports across the relevant sectors in the context of China food safety laws after the melamine milk scandal. These findings acknowledge Australia and New Zealand’s competitiveness in the international dairy trade, and also lead to suggestions regarding their competitiveness and sustainable development in the Chinese market.

Brown marmorated stink bug (BMSB) is a polyphagous pest originating from Asia but is now established in North America, Europe and recently South America. It has not established in New Zealand but is considered a signi cant biosecurity threat. Surprisingly, there is very little accessible information on its potential impact on kiwifruit, one of New Zealand’s most important horticulture crops. Articles in Chinese characters1,2,3 published in Chinese journals more than a decade ago demonstrate that BMSB is an important kiwifruit pest in China and, therefore, of concern to New Zealand’s kiwifruit industry. However, these articles were unknown to the broader BMSB research community until recently. This example reemphasises the importance of searching Chinese databases with Chinese characters, along with standard searches in international databases, to ensure a comprehensive understanding of biosecurity risks to New Zealand. Zhang F, Chen Z, Zhang S. 2000. The occurrence and control of Halyomorpha halys in kiwifruit orchards. Northwest Horticulture 2: 38. Guo X, Shi X. 2003. The biology and integrated management of important kiwifruit pests. China Fruits 1: 45-46. Feng H. 2007. The occurrence and control of pests in kiwifruit orchards. Northwest Horticulture 12: 22.

A fast-changing global landscape highlights the importance of understanding spatial price dynamics in key international markets such as China, especially in the era of COVID-19 pandemic with international food trade and food system experiencing an unprecedented challenge. Nowadays, New Zealand’s dominant position in China’s dairy import market is being challenged by European Union (EU) dairy exporters leading to intensified market competition. Using monthly export data of skim milk powder (SMP), we applied threshold cointegration models along with asymmetric error correction models to examine spatial price dynamics and price transmissions of New Zealand and Ireland in Chinese and global markets. We found that New Zealand’s export prices retain their leadership position in China, Ireland’s export prices are well more aligned with those in international markets. In terms of own-country price transmission, Ireland’s relatively symmetric and swift adjustments were found to contrast with New Zealand’s SMP export prices, which displayed more asymmetric price transmissions.

Purpose Numerical superstition is well-known in Asian countries and can influence decision-making in many markets, from financial investment to purchasing a house. This study aims to determine the house price effects of superstition and understand if these have changed over time. Design/methodology/approach Using sales transactions of freestanding houses in Auckland, New Zealand, the authors use hedonic price analysis to investigate whether superstitious beliefs associated with lucky and unlucky house numbers affect property values. Findings The analysis reveals ethnic Chinese buyers in Auckland displayed superstitious home buying behaviour in the period 2003-2006 by attributing value to homes with street addresses starting or ending with the lucky number eight. However, this willing to pay higher prices for lucky numbers was not reflected in the analysis of 2011-2015 sales transactions. The disappearance of superstition price effects may indicate that ethnic Chinese in the Auckland housing market have, over time, assimilated New Zealand’s Western culture and have become less superstitious. Originality/value Unlike previous studies, the authors parse buyers into two populations of homebuyers, ethnic Chinese and non-Chinese purchasers, and model the two groups’ housing transactions independently to more accurately establish if numerical superstition influences house prices.

New Chinese migrants from the People’s Republic of China to New Zealand are renowned for their transnational mobility. Based on an online survey among this group of migrants, this paper aims to explore how economic factors in Chinese transnational migration play out in a way different from that posited by some conventional conceptions in migration studies. For example, compared with the conventional remittance flow that usually takes place from migrant-receiving countries to migrant-sending countries, this research finds a reverse remittance transaction channel among prc migrants. This reverse remittance flow is a manifestation of China’s economic revitalization, which benefited New Zealand, especially in the recent economic crisis. It was also found that economic reasons were not decisive in an immigrant’s decision to settle in New Zealand. However, economic reasons contributed significantly to their on-going movements after arriving in New Zealand. prc immigrants’ deciding to migrate or re-migrate reflects a layering of priorities that measure the short-term goal of maintaining economic livelihood against the longer-term goal of ensuring one’s family’s overall well-being.

With the development of technology, self-service kiosks (kiosks) are increasingly being adopted by service providers such as hotels, restaurants, airports and banks [1, 2]. However, with the increasing search for more efficiency, calculability and control by replacing people with non-human technology, service quality and a sense of hospitality can be adversely impacted [3]. Nevertheless, many seem willing to use kiosks in fast-food restaurants [4], suggesting that these provide considerable value for some segments of the hospitality industry. Consequently, this study [5] explores young people’s customer experiences of and views on using kiosks in McDonald’s restaurants. The study was carried out in Auckland, New Zealand, where interviews were conducted with 16 young people (18 to 24 years old; Gen Z)1 originating from seven countries (2 Indian, 3 Chinese, 2 Korean, 2 Vietnamese, 1 Filipino, 1 Moroccan and 5 New Zealanders). The findings suggest that kiosks provide improved customer satisfaction but can also result in reduced perceptions of hospitableness. The respondents felt that kiosks improved efficiency by eliminating the need to queue to place an order and provided more relaxed time for making their menu selections. Therefore, although using a kiosk did not necessarily speed up the service process, it allowed time for contemplation of choices and less time waiting to be served. The kiosks also provided clear food categories with pictures, simple English language instructions, and generally simple ordering and payment processes. Compared with the amount of information provided at the service counter, the kiosks provided more detailed and clearer information about menus, ingredients, discounts and promotions. Furthermore, when using kiosks, respondents felt a sense of empowerment and control over their ordering process. Kiosks provided the ability to customise meals, discuss menu choices and change orders without feeling as if they were annoying an employee or holding up other customers. This sense of empowerment and control provided relief from the pressure to place quick orders at the service counter or delay other customers. Many respondents were afraid of annoying employees or becoming an annoying customer in public. They cared about the perception of counter staff, while at the same time, they also cared about their personal image in public. The fast-paced restaurant environment and the need to be decisive with their menu selection added to the pressure and stress when purchasing takeaways. Additionally, those who spoke English as a second language faced increased stress while trying to select the right words and communicate with employees in front of others. These pressures increased their fear of public humiliation. Many respondents indicated there was no pressure when using kiosks as the kiosks offered more time and a judgment-free environment for customers. The number of kiosks available and the freedom from employee and other customer expectations had a significant impact on them by releasing them from any pressure to make a quick decision. Reduced pressure also brought enough time for discussion of food choices among friends. Using the self-order kiosk provided respondents with a judgment-free environment away from other customers and busy employees. The time-space provided by kiosks also provided respondents with a sense of safety and privacy in situations where, for example, they were upset or not confident speaking in English. Their emotions (e.g. happy, sad), skills (e.g. level of English language), appearance (e.g. lack of makeup) and eating habits (e.g. food allergy) were kept confidential in comparison to ordering in public at the counter. However, the findings also suggested that the appeal of kiosks is somewhat determined by the lack of useful and caring alternatives. This may suggest that the issue is not whether kiosks are able to do a better job than humans, but rather whether humans (service employees) are sufficiently resourced (e.g. capability and capacity) to provide both efficient and caring interactions. The original research on which this article is based is available here http://hdl.handle.net/10292/11993 Note The Merriam-Webster dictionary defines ‘Generation Z’ as the generation of people born in the late 1990s and early 2000s. Corresponding author Qi Yang can be contacted at: kikiyangaut@gmail.com References (1) Considine, E.; Cormican, K. Self-Service Technology Adoption: An Analysis of Customer to Technology Interactions. Procedia Computer Science 2016, 100 (Suppl. C), 103–109. https://doi.org/10.1016/j.procs.2016.09.129 (2) Wei, W.; Torres, E.; Hua, N. Improving Consumer Commitment through the Integration of Self-Service Technologies: A Transcendent Consumer Experience Perspective. International Journal of Hospitality Management 2016, 59 (Suppl. C), 105–115. https://doi.org/10.1016/j.ijhm.2016.09.004 (3) Ritzer, G. The McDonaldization of Society, 6th ed.; Sage/Pine Forge: Los Angeles, CA, 2011. (4) Herne, S.; Adams, J.; Atkinson, D.; Dash, P.; Jessel, J. Technology, Learning Communities and Young People: The Future Something Project. International Journal of Art & Design Education 2013, 32 (1), 68–82. https://doi.org/10.1111/j.1476-8070.2013.01738.x (5) Yang, Q. Young People’s Perspectives on Self-service Technology and Hospitality: A Mcdonald’s Case Study; Master’s Thesis, Auckland University of Technology, New Zealand, 2018. http://hdl.handle.net/10292/11993 (accessed Nov 25, 2019).

Background Evidence suggests a varied level of sexual health literacy (SHL) among university student populations, so we evaluated the SHL among students at the University of Tasmania. Methods: Students were invited to complete an anonymous online questionnaire during August/September 2013. SHL was assessed using the ARCSHS National Survey of Australian Secondary Students & Sexual Health (ARC) and the Sexual Health Questionnaire (SHS). Predictors of literacy scores were evaluated by linear regression. Results: The study recruited 1786 participants (8.2% of 2013 student population), of similar composition to the general university population. Female sex, older age, sexual education, and sexual experience were significant predictors of SHL. As hypothesised, students in medical/nursing disciplines had the highest SHL. Less expected were the significant differences by birthplace and religious affiliation, many of which persisted on adjustment for confounders. Compared with Australian/New Zealander students, overseas-born students had significantly lower ARC (–3.6%, P < 0.001) & SHS (–4.2%, P < 0.001); this was driven by Malaysian, Indian, and Chinese students. Compared with agnostic/atheist-identifying students, those of Buddhist (ARC: –5.4%, P = 0.014; SHS: –6.7%, P = 0.002), Hindu (ARC: –8.8%, P = 0.098; SHS: –12.2%, P = 0.027), Muslim (ARC: –16.5%, P < 0.001; SHS: –13.4%, P = 0.001) and Protestant (ARC: –2.3%, P = 0.023; SHS: –4.4%, P < 0.001) identifications had markedly lower SHL. Conclusions: This study, one of the first among university students in Australia, found a varied SHL by sex, age, sexual education and sexual experience, as well as by birthplace and religious affiliation. These findings have applications in orientation and education programs at Australian universities.

The phylogenetic relationships among selected species and genera of Mesoveliidae (Insecta: Hemiptera: Heteroptera: Gerromorpha) were investigated in a parsimony analysis of 2858 bp of DNA sequence data from the genes encoding COI + II, 16S rRNA and 28S rRNA. The resulting phylogeny showed that Mesoveloidea williamsiHungerford, 1929, from the subfamily Madeoveliinae, was sister group to Mniovelia Andersen & J.T. Polhemus, 1980, from the Mesoveliinae, thus making the latter subfamily paraphyletic. The genus MesoveliaMulsant & Rey, 1852 also showed to be paraphyletic, since an undescribed Laotian relative of M. indicaHorváth, 1915 and M. ujhelyiiLundblad, 1933 resulted as sister group to PhrynoveliaHorváth, 1915; and M. amoenaUhler, 1894 was sister species to Speovelia maritimaEsaki, 1929. Whereas these relationships were poorly or moderately supported, the remaining species of Mesovelia formed two distinct and well-supported clades, one comprising M. horvathiLundblad, 1933, M. hackeriHarris & Drake, 1941, and two undescribed species from Nigeria and New Caledonia, and another comprising M. vittigeraHorváth, 1895, M. stysi J.T. Polhemus & D.A. Polhemus, 2000, M. ebbenielseniAndersen & Weir, 2004, M. furcata Mulsant & Rey, 1952, and M. mulsantiWhite, 1879. A large genetic difference was found between populations of M. vittigera from Europe and Africa on one side and populations from Australia and New Caledonia on the other. DNA sequence data from a Japanese “M. vittigera” obtained from GenBank placed the specimen as strongly supported sister group to a Danish specimen of M. furcata. Comparisons of the 28S rRNA sequence data between the two specimens revealed a single C/T transition, while comparison with a Chinese female of M. furcata revealed one A/G and one C/T transition, thus suggesting mislabelling of the Japanese specimen, or an unrecognized presence of M. furcata in Japan. Considerable genetic differentiation was found between specimens of M. horvathi from Australia, New Caledonia, New Guinea, and Laos, and between sympatric specimens of M. mulsanti from Honduras, thus supporting earlier ideas of species-complexes in these two clades. Samples of Austrovelia caledonicaMalipatil & Monteith, 1983 from New Caledonia and Mniovelia kuscheli Andersen & J.T. Polhemus, 1980 from New Zealand’s North Island also revealed considerable intraspecific divergences indicating genetic isolation among geographically separated populations on these ancient islands.

A short form version of the Ethno-Cultural Identity Conflict Scale (ECIS-SF) was developed and validated to address item redundancy in the original scale and to increase its utility in comparative studies and applied settings. Construct, discriminant, nomological, and predictive validity of the EICS-SF was tested and supported with five samples in three countries. In Study 1, the EICS-SF was derived and validated using data from Chinese ( n = 232) and Greek ( n = 139) New Zealanders. Study 2 confirmed the factor structure, measurement equivalence and discriminant validity of the EICS-SF with Chinese Canadians ( n = 199) and British Indians ( n = 190). Study 3 provided additional evidence for the test–retest reliability and temporal consistency of the EICS-SF’s association with criterion measures in Indian New Zealanders ( n = 147). The EICS-SF is psychometrically sound and easy to administer with diverse populations. Potential for application in clinical settings is discussed.

Although a national languages policy had not yet been formulated, developments during 1994 indicated that at least some of the key recommendations of the 1992 discussion document Aoteareo: Speaking for Ourselves had been incorporated in official policy. Draft curriculum statements were launched for Spanish, English, Chinese (Mandarin) and Maori (including mathematics and science taught through Maori). Both the Minister of Education and the Prime Minister stressed the economic importance of developing competence in key foreign languages among New Zealanders. Some attention was paid to community languages but major emphasis was given to commercially significant foreign languages, English and Maori. Although the position of Maori as an official language seemed to be universally recognised and assured, serious deficiencies in the effectiveness of measures being taken to revitalise the language were highlighted. Among these, inadequacies in teacher-training and resource development attracted comment from Maori groups and from several official agencies.

In the South Pacific winter of 2013, Michael Brassington reported from Tonga that “China is now the South Pacific’s most valued VIP.” The Australian journalist was interviewing Pesi Fonua, longstanding Tongan publisher who commented: “They are definitely calling the shots. Whatever they want they can negotiate or take it.” Referring to China, he ranked this regional power as a twenty first century precursor for South Seas debt, diplomacy, and indebtedness. By Fonua’s description China was the debt stress killer. In 2014, Tonga would start repaying Chinese soft loans worth 40% of the country’s gross domestic product (GDP) spent on buildings, wharfs, bridges, roads. Ordinary people in this small island developing state were worried the government might default on loan payments. Then what would happen? Would China own Tonga? What have Pakeha New Zealanders’ perceptions of Pacific Islanders got to do with any of this? Reconfiguring South Pacific relations with China as a contending power sparked off anxiety for the United States, Australian, and New Zealand governments. The question was how did political unease shape strategies to control the region? For Tonga’s national affliction of debt distress, did New Zealand’s regional engagement consider how an age old attitude towards Pacific Islanders weighed down this country’s excess baggage carried over from the 19th and 20th centuries, nudging them closer to China?

INTRODUCTION: According to Census 2013, approximately 25% of Auckland’s population is Asian, with the majority of these being Chinese. Given that Aotearoa New Zealand’s population is ageing, it can be expected that there will a significant demand for aged services for Chinese older adults in our local community in the future. Exploring the language barrier encountered by retired and aged (65+) Chinese migrants living in Auckland is needed.METHOD: Two focus groups were interviewed with retired Chinese migrants (group 1) and local social service practitioners (group 2). The focus group topics included the living experience of Chinese migrants in Auckland in Aotearoa New Zealand, while local social service practitioners reported their daily work experience of serving Chinese older adults. A short, warm-up, oral questionnaire stimulated discussion in each group. Data analysis was used to identify themes and draw tentative conclusions about the needs of older migrants and suggest how local aged- services providers could better serve retired Chinese migrants.FINDINGS: Language barriers and transportation problems were commonly agreed to be obstacles that hindered retired Chinese migrants accessing social support and health services. More input was needed to improve their general English language proficiency to facilitate their daily lives and participation in social life in Aotearoa New Zealand.IMPLICATIONS: Findings from the research have the potential to be an important resource for local social service practitioners, giving them a better understanding of older Chinese people.

Australia's Chemeq to Start Independent Trials for Antimicrobial. Metabolic Sees Positive Results for Obesity Drug Trial. Bionomics Expands Drug Target Discovery Alliance with US Firm. AustCancer Furthers International Strategic Alliance. Avanir Signs Collaborative R&D Agreement with Chinese Company. World Class Fertilizer Production Line to Debut in Northwest China. Shanghai Scicon Develops Chip System for Detecting Multi-Tumor. Bristol-Myers Squibb and GlaxoSmithKline Lower Prices for Longer-Patent Deals in China. GSK to Focus More on R&D in China. Nicholas Piramal India to Tie Up with Gland Pharma. Sumitomo Electric Develops New Hair-Growth Substance. Olympus Develops World's First DNA Computer for Gene Analysis. Sakai Chemical and Theratechnologies to Develop and Market ThGRF Peptide in Japan. Korea's Isu Chemical Buys into UK Biotechnology Firm. Sanofi-Synthelabo to Market DVT Drug in Malaysia. Mead Johnson Set for Another Year of Healthy Growth. Malaysia Glove Maker Tops in US and Europe Glove Imports. New Zealand's Genesis and Landcare to Research into Grey Mould Genetics. Singapore's AP Genomics to Launch Innovative Dengue Diagnostic Kit. ViaCell Sets up R&D Stem Cell Lab in Singapore. Intel Provides IT Supports for Singapore's Biomedical Grid. Singapore-Based Osim Targets 500 Outlets Globally By 2005. ITRI to Launch Biochip Consortium in Taiwan. Three Taiwan Firms to Jointly Develop Chinese Medicine.

Ian Frazer Named Australian of the Year. Further Funding For Australian Medical Research. Blockbuster Gardisil Approved by FDA. Potential Ovarian Cancer Diagnostic Test on Trial in Melbourne. Seven Scientists Elected as CAS Foreign Members. CAS and University of Tokyo Set up Joint Laboratories. AstraZeneca to Invest $100 million in China. Shanghai Institute of Materia Medica (SIMM), Chinese Academy of Sciences (CAS) Partner with the Danish Pharmaceutical Company Lundbeck. Anti-flu Tamiflu Approved in China. China Develops New Bird Flu Vaccines. China Collaborates with WHO to Fight Infectious Diseases. Apollo Hospitals Eyes Acquisition in South-East Asia. India Opens New Free AIDS Therapy Centers. Ranbaxy Faces Criminal Charges for Price-fixing of Antibiotics and Warfarin. Nobel Laureate Norman E. Borlaug Calls for Gene Revolution in India. Carlyle Asia Growth Partners III Raises US$668 Million to Support Emerging Asian Business Leaders with Expansion Capital. Kyoto University and Summit Pharmaceuticals International Corp Collaborate. Grain Crisis Looms in Japan. University Student Named New Zealand's Young Scientist of the Year. New Boost in New Zealand Biotech Industry. HP and A*STAR to Open $30 Million R&D Lab. A*STAR to Collaborate with Australian National University. Singapore's BAC Announces Biomedical Research Data to be Off-limits to Third Parties.

This article extends recent work on the political implications of Julia Kristeva’s work, notably Cecilia Sjöholm’s Kristeva and the Political, through a reading of Janet Frame’s last novel, The Carpathians. My intention is twofold: to ground Sjöholm’s analysis of Kristeva in a concrete cultural example, and to redetermine Frame’s significance as a postcolonial writer implicated in the potentialities of politics and social change. Rather than granting automatic political and social importance to abjection, Sjöholm and Frame signal a fresh perspective on the very relationship of the abject to politics, which points towards a notion of politics disimplicated from standard assumptions about its operations. For my purposes here, I am defining abjection (following Kristeva) as that concern with borderline states that subtends the psychic mechanisms by which the subject establishes itself in relationship to others. Abjection references, more specifically, an original failure of separation from the pre-Oedipal space of the mother, although this archaic situation is subsequently transposed, as Kristeva argues at length in Powers of Horror: An Essay on Abjection, into various dramas of dietary regulation, bodily disgust, ‘shady’ behaviour, and the like. “It is thus not lack of cleanliness or health that causes abjection but what disturbs identity, system, order. What does not respect borders, positions, rules. The in-between, the ambiguous, the composite” (Kristeva 4). Abjection is the simultaneously horrified and ecstatic discovery by the subject that what lies without also lies within, that to be one is also to be an other. Not that one necessarily lives on the edge, but that the edge is what makes us live. Kristeva also calls the abject and abjection “the primers of my culture,” and this is as good a point as any from which to commence an investigation into the cultural and political effects of her notions of subject formation (Kristeva 2). The word ‘primer’ is semantically rich, suggesting as it does ‘an introduction’, a ‘preparation’, or ‘the quality of being first.’ But which is it for Kristeva? And more to the point, do any of these various meanings rise to the challenge of describing a powerful connection between abjection and the ‘community of subjects’ that constitutes the privileged arena of political activity? This has been a key issue in Kristevan studies at least as far back as 1985, when Toril Moi voiced her concerns that Kristeva is unable to account for the relations between the subject and society. ... She seems essentially to argue that the disruption of the subject … prefigures or parallels revolutionary disruptions of society. But her only argument in support of this contention is the rather lame one of comparison or homology. Nowhere are we given a specific analysis of the actual social or political structures that would produce such a homologous relationship between the subjective and the social (Moi 171). Sjöholm enters at this juncture, with a new take on the question of Kristeva’s political effectiveness, which results, as I shall demonstrate, in a sharper perspective on what it might mean for abjection to be considered as a ‘cultural primer’. In a move that comprehensively outflanks the critique disseminated by Moi and others, which is that Kristeva’s theory stalls at the level of the individual subject or discrete work of art, Sjöholm argues that Rather than promoting an apolitical and naïve belief in artistic revolt, which she has often been accused of, [Kristeva’s] theorisation of the semiotic, of the pre-Oedipal, of the intimate, etc. draws the consequences of a sustained displacement of the political from the universal towards the singular: art and psychoanalysis (Sjöholm 126). Sjöholm makes the case for a reconfiguration of the concept of politics itself, such that the violences that Universalist ideals inflict on marginal political actors are evaded through recourse to the fresh notion of a ‘singular politics’. Sjöholm shifts the scene of the political wholesale. Although Spinoza is not mentioned by name in Kristeva & the Political, the influence of his endlessly provocative question ‘What can a body do?’ can be felt between the lines of Sjöholm’s argument (Spinoza Part III, Proposition II, Note). The body is, in this way of thinking, a primer of culture in the strong sense of a continual provocation to culture, one that pushes out the boundaries of what is possible—politically possible—in the cultural realm. Janet Wilson’s paper ‘The Abject and the Sublime: Enabling Conditions of New Zealand’s Postcolonial Identity’ skips over the problem of how, precisely, a Kristevan politics might bridge the gap between textual and/or individualistic concerns and New Zealand society. Wilson’s analysis seems to default to a version of the argument from “comparison or homology” that Moi takes to task (Moi 171). For example, Wilson claims that “the nation, New Zealand, can be imaged as the emergent subject” (Wilson 304) and even that “New Zealand’s colonisation, like that of Australia and Canada and perhaps Singapore, can be described in terms of parent-child relations” (Wilson 300). One of the texts considered from within this framework is Janet Frame’s The Carpathians. Wilson is constrained, however, by her notion of the political as necessarily operational at the macro level of the nation and society, and she thereby overlooks the aspect of Frame’s novel that adheres to Sjöholm’s analysis of the ‘micro’ or ‘singular’ politics that circulates on a subterranean stratum throughout Kristeva’s philosophy. The Carpathians is a complex text that links New Zealand’s postcolonial concerns to discourses of myth and science fiction, and to an interrogation of the impossibility of defending any single position of narrative or cultural authority. At the simplest level, it tells the story of Mattina Brecon, an American, who travels to small-town New Zealand and finds herself caught up in a catastrophe of identity and cultural disintegration. The point I want to make here by leaving out much in the way of the actual plot of the novel is that, while it is possible to isolate aspects of a community politics in this novel (for example, in Frame’s portrait of a marae or traditional Maori gathering place), the political impulse of The Carpathians is actually more powerfully directed towards the sort of politics championed by Sjöholm. It takes place ‘beneath’ the plot. In Frame, we witness a ‘miniaturization’ or ‘singularization’ of politics, as when Mattina finds that her own body is abjectly ripe with language: She noticed a small cluster like a healed sore on the back of her left hand. She picked at it. The scab crumbled between her fingers and fell on the table into a heap the size of a twenty-cent coin. Examining it, she discovered it to be a pile of minute letters of the alphabet, some forming minute words, some as punctuation marks; and not all were English letters—there were Arabic, Russian, Chinese and Greek symbols. There must have been over a hundred in that small space, each smaller than a speck of dust yet strangely visible as if mountain-high, in many colours and no colours, sparkling, without fire (Frame 129). In this passage, the body is under no obligation to ‘lift itself up’ to the level of politics conceived in social or large-scale terms. Rather, politics as a community formation of language and nationalities has taken up residence within the body, or more precisely at its abject border, in the form of that which both is and is not of the body: an everyday sore or scab. Abjection operates here as a ‘cultural primer’ to the extent that it pulverizes established notions of, most evidently, the politics of language (English and Maori) in postcolonial New Zealand. Later in the same paragraph from The Carpathians quoted from just now, Frame writes that “The people of Kowhai Street had experienced the disaster of unbeing, unknowing. . . . They were alive, yet on the other side of the barrier of knowing and being” (Frame 129). In this passage, we encounter the challenge promoted equally by Frame’s and (via Sjöholm) Kristeva’s unconventional politics of identity dissolution and reconstitution on a plane of singularity. Sjöholm’s analysis of Kristeva provides a framework for interpreting Frame’s fiction from a perspective that does justice to her particular literary concerns, while The Carpathians offers up an engaging example of the until-now hidden potential carried within Kristeva’s conceptualisation of politics, as drawn out by Sjöholm. References Frame, Janet. The Carpathians. London: Pandora, 1989. Kristeva, Julia. Powers of Horror: An Essay on Abjection. New York: Columbia UP, 1982. Moi, Toril. Sexual/Textual Politics: Feminist Literary Theory. London: Routledge, 1985. Sjöholm, Cecilia. Kristeva & the Political. London: Routledge, 2005. Spinoza. Ethics. London: Dent, 1993 (1677). Wilson, Janet. “The Abject and Sublime: Enabling Conditions of New Zealand’s Postcolonial Identity.” Postcolonial Cultures and Literatures. Eds. Andrew Benjamin, Tony Davies, and Robbie B. H. Goh. New York: Peter Lang, 2002. Citation reference for this article MLA Style West, Patrick. "Abjection as ‘Singular Politics’ in Janet Frame’s The Carpathians." M/C Journal 9.5 (2006). echo date('d M. Y'); ?> <http://journal.media-culture.org.au/0610/05-west.php>. APA Style West, P. (Nov. 2006) "Abjection as ‘Singular Politics’ in Janet Frame’s The Carpathians," M/C Journal, 9(5). Retrieved echo date('d M. Y'); ?> from <http://journal.media-culture.org.au/0610/05-west.php>.

Introduction Many destinations promote culinary encounters. Foods and beverages, and especially how these will taste in situ, are being marketed as niche travel motivators and used in destination brand building across the globe. While initial usage of the term culinary tourism focused on experiencing exotic cultures of foreign destinations by sampling unfamiliar food and drinks, the term has expanded to embrace a range of leisure travel experiences where the aim is to locate and taste local specialities as part of a pleasurable, and hopefully notable, culinary encounter (Wolf). Long’s foundational work was central in developing the idea of culinary tourism as an active endeavor, suggesting that via consumption, individuals construct unique experiences. Ignatov and Smith’s literature review-inspired definition confirms the nature of activity as participatory, and adds consuming food production skills—from observing agriculture and local processors to visiting food markets and attending cooking schools—to culinary purchases. Despite importing almost all of its foodstuffs and beverages, including some of its water, Singapore is an acknowledged global leader in culinary tourism. Horng and Tsai note that culinary tourism conceptually implies that a transferal of “local or special knowledge and information that represent local culture and identities” (41) occurs via these experiences. This article adds the act of reading to these participatory activities and suggests that, because food writing forms an important component of Singapore’s suite of culinary tourism offerings, taste contributes to the cultural experience offered to both visitors and locals. While Singapore foodways have attracted significant scholarship (see, for instance, work by Bishop; Duruz; Huat & Rajah; Tarulevicz, Eating), Singapore food writing, like many artefacts of popular culture, has attracted less notice. Yet, this writing is an increasingly visible component of cultural production of, and about, Singapore, and performs a range of functions for locals, tourists and visitors before they arrive. Although many languages are spoken in Singapore, English is the national language (Alsagoff) and this study focuses on food writing in English. Background Tourism comprises a major part of Singapore’s economy, with recent figures detailing that food and beverage sales contribute over 10 per cent of this revenue, with spend on culinary tours and cookery classes, home wares such as tea-sets and cookbooks, food magazines and food memoirs additional to this (Singapore Government). This may be related to the fact that Singapore not only promotes food as a tourist attraction, but also actively promotes itself as an exceptional culinary destination. The Singapore Tourism Board (STB) includes food in its general information brochures and websites, and its print, television and cinema commercials (Huat and Rajah). It also mounts information-rich campaigns both abroad and inside Singapore. The 2007 ‘Singapore Seasons’ campaign, for instance, promoted Singaporean cuisine alongside films, design, books and other cultural products in London, New York and Beijing. Touring cities identified as key tourist markets in 2011, the ‘Singapore Takeout’ pop-up restaurant brought the taste of Singaporean foods into closer focus. Singaporean chefs worked with high profile locals in its kitchen in a custom-fabricated shipping container to create and demonstrate Singaporean dishes, attracting public and media interest. In country, the STB similarly actively promotes the tastes of Singaporean foods, hosting the annual World Gourmet Summit (Chaney and Ryan) and Pacific Food Expo, both attracting international culinary professionals to work alongside local leaders. The Singapore Food Festival each July is marketed to both locals and visitors. In these ways, the STB, as well as providing events for visitors, is actively urging Singaporeans to proud of their food culture and heritage, so that each Singaporean becomes a proactive ambassador of their cuisine. Singapore Food Writing Popular print guidebooks and online guides to Singapore pay significantly more attention to Singaporean food than they do for many other destinations. Sections on food in such publications discuss at relative length the taste of Singaporean food (always delicious) as well as how varied, authentic, hygienic and suited-to-all-budgets it is. These texts also recommend hawker stalls and food courts alongside cafés and restaurants (Henderson et al.), and a range of other culinary experiences such as city and farm food tours and cookery classes. This writing describes not only what can be seen or learned during these experiences, but also what foods can be sampled, and how these might taste. This focus on taste is reflected in the printed materials that greet the in-bound tourist at the airport. On a visit in October 2013, arrival banners featuring mouth-watering images of local specialities such as chicken rice and chilli crab marked the route from arrival to immigration and baggage collection. Even advertising for a bank was illustrated with photographs of luscious-looking fruits. The free maps and guidebooks available featured food-focused tours and restaurant locations, and there were also substantial free booklets dedicated solely to discussing local delicacies and their flavours, plus recommended locations to sample them. A website and free mobile app were available that contain practical information about dishes, ingredients, cookery methods, and places to eat, as well as historical and cultural information. These resources are also freely distributed to many hotels and popular tourist destinations. Alongside organising food walks, bus tours and cookery classes, the STB also recommends the work of a number of Singaporean food writers—principally prominent Singapore food bloggers, reviewers and a number of memoirists—as authentic guides to what are described as unique Singaporean flavours. The strategies at the heart of this promotion are linking advertising to useful information. At a number of food centres, for instance, STB information panels provide details about both specific dishes and Singapore’s food culture more generally (Henderson et al.). This focus is apparent at many tourist destinations, many of which are also popular local attractions. In historic Fort Canning Park, for instance, there is a recreation of Raffles’ experimental garden, established in 1822, where he grew the nutmeg, clove and other plants that were intended to form the foundation for spice plantations but were largely unsuccessful (Reisz). Today, information panels not only indicate the food plants’ names and how to grow them, but also their culinary and medicinal uses, recipes featuring them and the related food memories of famous Singaporeans. The Singapore Botanic Gardens similarly houses the Ginger Garden displaying several hundred species of ginger and information, and an Eco(-nomic/logical) Garden featuring many food plants and their stories. In Chinatown, panels mounted outside prominent heritage brands (often still quite small shops) add content to the shopping experience. A number of museums profile Singapore’s food culture in more depth. The National Museum of Singapore has a permanent Living History gallery that focuses on Singapore’s street food from the 1950s to 1970s. This display includes food-related artefacts, interactive aromatic displays of spices, films of dishes being made and eaten, and oral histories about food vendors, all supported by text panels and booklets. Here food is used to convey messages about the value of Singapore’s ethnic diversity and cross-cultural exchanges. Versions of some of these dishes can then be sampled in the museum café (Time Out Singapore). The Peranakan Museum—which profiles the unique hybrid culture of the descendants of the Chinese and South Indian traders who married local Malay women—shares this focus, with reconstructed kitchens and dining rooms, exhibits of cooking and eating utensils and displays on food’s ceremonial role in weddings and funerals all supported with significant textual information. The Chinatown Heritage Centre not only recreates food preparation areas as a vivid indicator of poor Chinese immigrants’ living conditions, but also houses The National Restaurant of Singapore, which translates this research directly into meals that recreate the heritage kopi tiam (traditional coffee shop) cuisine of Singapore in the 1930s, purposefully bringing taste into the service of education, as its descriptive menu states, “educationally delighting the palate” (Chinatown Heritage Centre). These museums recognise that shopping is a core tourist activity in Singapore (Chang; Yeung et al.). Their gift- and bookshops cater to the culinary tourist by featuring quality culinary products for sale (including, for instance, teapots and cups, teas, spices and traditional sweets, and other foods) many of which are accompanied by informative tags or brochures. At the centre of these curated, purchasable collections are a range written materials: culinary magazines, cookbooks, food histories and memoirs, as well as postcards and stationery printed with recipes. Food Magazines Locally produced food magazines cater to a range of readerships and serve to extend the culinary experience both in, and outside, Singapore. These include high-end gourmet, luxury lifestyle publications like venerable monthly Wine & Dine: The Art of Good Living, which, in in print for almost thirty years, targets an affluent readership (Wine & Dine). The magazine runs features on local dining, gourmet products and trends, as well as international epicurean locations and products. Beautifully illustrated recipes also feature, as the magazine declares, “we’ve recognised that sharing more recipes should be in the DNA of Wine & Dine’s editorial” (Wine & Dine). Appetite magazine, launched in 2006, targets the “new and emerging generation of gourmets—foodies with a discerning and cosmopolitan outlook, broad horizons and a insatiable appetite” (Edipresse Asia) and is reminiscent in much of its styling of New Zealand’s award-winning Cuisine magazine. Its focus is to present a fresh approach to both cooking at home and dining out, as readers are invited to “Whip up the perfect soufflé or feast with us at the finest restaurants in Singapore and around the region” (Edipresse Asia). Chefs from leading local restaurants are interviewed, and the voices of “fellow foodies and industry watchers” offer an “insider track” on food-related news: “what’s good and what’s new” (Edipresse Asia). In between these publications sits Epicure: Life’s Refinements, which features local dishes, chefs, and restaurants as well as an overseas travel section and a food memories column by a featured author. Locally available ingredients are also highlighted, such as abalone (Cheng) and an interesting range of mushrooms (Epicure). While there is a focus on an epicurean experience, this is presented slightly more casually than in Wine & Dine. Food & Travel focuses more on home cookery, but each issue also includes reviews of Singapore restaurants. The bimonthly bilingual (Chinese and English) Gourmet Living features recipes alongside a notable focus on food culture—with food history columns, restaurant reviews and profiles of celebrated chefs. An extensive range of imported international food magazines are also available, with those from nearby Malaysia and Indonesia regularly including articles on Singapore. Cookbooks These magazines all include reviews of cookery books including Singaporean examples – and some feature other food writing such as food histories, memoirs and blogs. These reviews draw attention to how many Singaporean cookbooks include a focus on food history alongside recipes. Cookery teacher Yee Soo Leong’s 1976 Singaporean Cooking was an early example of cookbook as heritage preservation. This 1976 book takes an unusual view of ‘Singaporean’ flavours. Beginning with sweet foods—Nonya/Singaporean and western cakes, biscuits, pies, pastries, bread, desserts and icings—it also focuses on both Singaporean and Western dishes. This text is also unusual as there are only 6 lines of direct authorial address in the author’s acknowledgements section. Expatriate food writer Wendy Hutton’s Singapore Food, first published in 1979, reprinted many times after and revised in 2007, has long been recognised as one of the most authoritative titles on Singapore’s food heritage. Providing an socio-historical map of Singapore’s culinary traditions, some one third of the first edition was devoted to information about Singaporean multi-cultural food history, including detailed profiles of a number of home cooks alongside its recipes. Published in 1980, Kenneth Mitchell’s A Taste of Singapore is clearly aimed at a foreign readership, noting the variety of foods available due to the racial origins of its inhabitants. The more modest, but equally educational in intent, Hawkers Flavour: A Guide to Hawkers Gourmet in Malaysia and Singapore (in its fourth printing in 1998) contains a detailed introductory essay outlining local food culture, favourite foods and drinks and times these might be served, festivals and festive foods, Indian, Indian Muslim, Chinese, Nyonya (Chinese-Malay), Malay and Halal foods and customs, followed with a selection of recipes from each. More contemporary examples of such information-rich cookbooks, such as those published in the frequently reprinted Periplus Mini Cookbook series, are sold at tourist attractions. Each of these modestly priced, 64-page, mouthwateringly illustrated booklets offer framing information, such as about a specific food culture as in the Nonya kitchen in Nonya Favourites (Boi), and explanatory glossaries of ingredients, as in Homestyle Malay Cooking (Jelani). Most recipes include a boxed paragraph detailing cookery or ingredient information that adds cultural nuance, as well as trying to describe tastes that the (obviously foreign) intended reader may not have encountered. Malaysian-born Violet Oon, who has been called the Julia Child of Singapore (Bergman), writes for both local and visiting readers. The FOOD Paper, published monthly for a decade from January 1987 was, she has stated, then “Singapore’s only monthly publication dedicated to the CSF—Certified Singapore Foodie” (Oon, Violet Oon Cooks 7). Under its auspices, Oon promoted her version of Singaporean cuisine to both locals and visitors, as well as running cookery classes and culinary events, hosting her own television cooking series on the Singapore Broadcasting Corporation, and touring internationally for the STB as a ‘Singapore Food Ambassador’ (Ahmad; Kraal). Taking this representation of flavor further, Oon has also produced a branded range of curry powders, spices, and biscuits, and set up a number of food outlets. Her first cookbook, World Peranakan Cookbook, was published in 1978. Her Singapore: 101 Meals of 1986 was commissioned by the STB, then known as the Singapore Tourist Promotion Board. Violet Oon Cooks, a compilation of recipes from The FOOD Paper, published in 1992, attracted a range of major international as well as Singaporean food sponsors, and her Timeless Recipes, published in 1997, similarly aimed to show how manufactured products could be incorporated into classic Singaporean dishes cooked at home. In 1998, Oon produced A Singapore Family Cookbook featuring 100 dishes. Many were from Nonya cuisine and her following books continued to focus on preserving heritage Singaporean recipes, as do a number of other nationally-cuisine focused collections such as Joyceline Tully and Christopher Tan’s Heritage Feasts: A Collection of Singapore Family Recipes. Sylvia Tan’s Singapore Heritage Food: Yesterday’s Recipes for Today’s Cooks, published in 2004, provides “a tentative account of Singapore’s food history” (5). It does this by mapping the various taste profiles of six thematically-arranged chronologically-overlapping sections, from the heritage of British colonialism, to the uptake of American and Russia foods in the Snackbar era of the 1960s and the use of convenience flavoring ingredients such as curry pastes, sauces, dried and frozen supermarket products from the 1970s. Other Volumes Other food-themed volumes focus on specific historical periods. Cecilia Leong-Salobir’s Food Culture in Colonial Asia: A Taste of Empire discusses the “unique hybrid” (1) cuisine of British expatriates in Singapore from 1858 to 1963. In 2009, the National Museum of Singapore produced the moving Wong Hong Suen’s Wartime Kitchen: Food and Eating in Singapore 1942–1950. This details the resilience and adaptability of both diners and cooks during the Japanese Occupation and in post-war Singapore, when shortages stimulated creativity. There is a centenary history of the Cold Storage company which shipped frozen foods all over south east Asia (Boon) and location-based studies such as Annette Tan’s Savour Chinatown: Stories Memories & Recipes. Tan interviewed hawkers, chefs and restaurant owners, working from this information to write both the book’s recipes and reflect on Chinatown’s culinary history. Food culture also features in (although it is not the main focus) more general book-length studies such as educational texts such as Chew Yen Fook’s The Magic of Singapore and Melanie Guile’s Culture in Singapore (2000). Works that navigate both spaces (of Singaporean culture more generally and its foodways) such Lily Kong’s Singapore Hawker Centres: People, Places, Food, provide an consistent narrative of food in Singapore, stressing its multicultural flavours that can be enjoyed from eateries ranging from hawker stalls to high-end restaurants that, interestingly, that agrees with that promulgated in the food writing discussed above. Food Memoirs and Blogs Many of these narratives include personal material, drawing on the author’s own food experiences and taste memories. This approach is fully developed in the food memoir, a growing sub-genre of Singapore food writing. While memoirs by expatriate Singaporeans such as Cheryl Lu-Lien Tan’s A Tiger in the Kitchen: A Memoir of Food and Family, produced by major publisher Hyperion in New York, has attracted considerable international attention, it presents a story of Singapore cuisine that agrees with such locally produced texts as television chef and food writer Terry Tan’s Stir-fried and Not Shaken: A Nostalgic Trip Down Singapore’s Memory Lane and the food memoir of the Singaporean chef credited with introducing fine Malay dining to Singapore, Aziza Ali’s Sambal Days, Kampong Cuisine, published in Singapore in 2013 with the support of the National Heritage Board. All these memoirs are currently available in Singapore in both bookshops and a number of museums and other attractions. While underscoring the historical and cultural value of these foods, all describe the unique flavours of Singaporean cuisine and its deliciousness. A number of prominent Singapore food bloggers are featured in general guidebooks and promoted by the STB as useful resources to dining out in Singapore. One of the most prominent of these is Leslie Tay, a medical doctor and “passionate foodie” (Knipp) whose awardwinning ieatŸishootŸipost is currently attracting some 90,000 unique visitors every month and has had over 20,000 million hits since its launch in 2006. An online diary of Tay’s visits to hundreds of Singaporean hawker stalls, it includes descriptions and photographs of meals consumed, creating accumulative oral culinary histories of these dishes and those who prepared them. These narratives have been reorganised and reshaped in Tay’s first book The End of Char Kway Teow and Other Hawker Mysteries, where each chapter tells the story of one particular dish, including recommended hawker stalls where it can be enjoyed. Ladyironchef.com is a popular food and travel site that began as a blog in 2007. An edited collection of reviews of eateries and travel information, many by the editor himself, the site features lists of, for example, the best cafes (LadyIronChef “Best Cafes”), eateries at the airport (LadyIronChef “Guide to Dining”), and hawker stalls (Lim). While attesting to the cultural value of these foods, many articles also discuss flavour, as in Lim’s musings on: ‘how good can chicken on rice taste? … The glistening grains of rice perfumed by fresh chicken stock and a whiff of ginger is so good you can even eat it on its own’. Conclusion Recent Singapore food publishing reflects this focus on taste. Tay’s publisher, Epigram, growing Singaporean food list includes the recently released Heritage Cookbooks Series. This highlights specialist Singaporean recipes and cookery techniques, with the stated aim of preserving tastes and foodways that continue to influence Singaporean food culture today. Volumes published to date on Peranakan, South Indian, Cantonese, Eurasian, and Teochew (from the Chaoshan region in the east of China’s Guangdong province) cuisines offer both cultural and practical guides to the quintessential dishes and flavours of each cuisine, featuring simple family dishes alongside more elaborate special occasion meals. In common with the food writing discussed above, the books in this series, although dealing with very different styles of cookery, contribute to an overall impression of the taste of Singapore food that is highly consistent and extremely persuasive. This food writing narrates that Singapore has a delicious as well as distinctive and interesting food culture that plays a significant role in Singaporean life both currently and historically. It also posits that this food culture is, at the same time, easily accessible and also worthy of detailed consideration and discussion. 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Acknowledgements Research to complete this article was supported by Central Queensland University, Australia, under its Outside Studies Program (OSPRO) and Learning and Teaching Education Research Centre (LTERC). An earlier version of part of this article was presented at the 2nd Australasian Regional Food Networks and Cultures Conference, in the Barossa Valley in South Australia, Australia, 11–14 November 2012. The delegates of that conference and expert reviewers of this article offered some excellent suggestions regarding strengthening this article and their advice was much appreciated. All errors are, of course, my own.