Saturday, September 11, 2010

Singapore

Country - Singapore

Cuisine Description - This article's tone or style may not be appropriate for Wikipedia. Specific concerns may be found on the talk page. See Wikipedia's guide to writing better articles for suggestions. (March 2008)
The cuisine of Singapore can indicate the ethnic diversity of the culture of Singapore. The food is influenced by the native Malay, the predominant Chinese, Indonesian, Indian and Western traditions (particularly English) since the founding of Singapore by the British in the 1800s. Traces of cuisines such as Thai and Middle Eastern exists in local food culture as well. In Singaporean hawker stores, for example, chefs of Chinese ethnic background influenced by Indian culture might experiment with condiments and ingredients such as tamarind, turmeric and ghee, while a Tamil chef might serve a fried noodle dish.
This phenomenon makes the cuisine of Singapore a cultural attraction. Most prepared food bought outside the home is eaten at hawker centres or food courts, examples of which include Lau Pa Sat and Newton Food Centre, rather than at actual restaurants. These hawker centres are abundant and cheap, encouraging a large consumer base.
Food may be viewed by her population as central to Singapore's national identity and a unifying cultural thread; Singaporean literature declares eating as a national pastime and food, a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choose food that is acceptable to all. There are also some halal Chinese restaurants catering to Muslim dietary preference.
Food in itself has been promoted as an attraction for tourists by the Singapore Tourism Board or the associations it deals alongside its shopping. The government organizes the Singapore Food Festival in July to celebrate Singapore's cuisine. The multiculturalism of local food, the ready availability of international cuisine and styles, and their wide range in prices to fit all budgets at all times of the day and year helps create a "food paradise". The availability of a variety of food is often aided by the fact that Singapore's port lies along strategic routes. The dish "Singapore noodles" does not exist in Singapore, but was probably invented by an enterprising restaurateur eager to add a dash of exoticism to his menu.


A hawker centre in Lavender, Singapore
The cuisine is similar to the cuisine of Malaysia due to the close historical and cultural ties between the two countries. While a number of dishes are common to both countries, their preparations varies between the countries, according to local taste.
As Singapore is a small country with a high population density, land is a scarce resource devoted to industrial and housing purposes. Most produce and food ingredients are imported, although there is a small group of local farmers who produce some leafy vegetables, fruit, poultry, and fish. Singapore's geographical position connects it to major air and sea transport routes and thus allows it to import a variety of food ingredients from around the world, including costly seafood items such as sashimi from Japan. Copyright Wikipedia

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