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

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

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

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

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