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Introduction
Food is essential to human survival, but its study affords insights into past and present conditions in societies and wider socio-economic and political trends. This paper addresses key questions of global-local interactions, food as a marker of multiple identities and food heritage with particular reference to the South East Asian city state of Singapore. Singapore is an interesting and appropriate context for such a discussion because of its defining features. Once a British colony, it became an independent republic in 1965 and is now a very prosperous and globalised city state with a well developed food services sector. The population comprises several races, ancestral cuisines remain popular and a keen appreciation of food overall is a common trait amongst Singaporeans which is showcased in destination marketing. There is, however, some doubt about whether a uniquely Singaporean cuisine exists given its diverse cultural elements and constant evolution. Nevertheless, certain dishes are endowed with iconic status by citizens and food heritage is deemed worthy of celebration and safeguarding. Food culture emerges as a multifaceted concept, shaped by assorted internal and external forces. National cuisines are also fluid and not easily discernible in comparatively new nations of mixed ethnicity in a globalising world.
Food cultures
Food performs many functions besides that of meeting physical and physiological needs. It has received attention from geographers, anthropologists and sociologists ([4] Bell and Valentine, 1997; [61] Mintz and Du Bois, 2002; [93] Watson and Caldwell, 2005) as well as the medical profession and academics from business-related disciplines. Analyses illuminate economic, socio-cultural and political structures and processes which operate at multiple levels ([59] Mintz, 1996). Much of the literature is given over to the implications of globalisation and its ability to transform social and economic relations ([34] Held et al. , 1999). A globalised world is one of integration and interdependence, in which national boundaries are transcended and distinctions are at risk of erosion, and food production and consumption afford many instances. [64] Phillips (2006, p. 37) describes how "food has been mobilised as a commodity in global production and trade systems and governed through global institutions" and thinking about cuisine and trends circulates globally. Hailed by some as a source of new opportunities, circumstances have engendered concerns about exploitation of...