Some foods in Singapore can no longer be bought for love or money. This talk by culinary expert Sylvia Tan will focus on the forgotten aspects of our food heritage, told through cooking utensils that are no longer used today, dishes that are no longer eaten, and styles of cooking and eating that are no longer practised. In this interactive session, participants will be able to touch, see and try some of these skills, foods and ingredients, as well as watch Sylvia demonstrate how to prepare a delicious buah keluak sambal that is rarely eaten today!
About the Speaker
Sylvia Tan writes on Singapore’s culinary heritage and her book, Singapore Heritage Food, is a classic. She lectures on Singapore’s food heritage and gives demonstrations on these dishes. Over the years, she has made regular appearances at the Singapore HeritageFest and has given an extended course on Singapore food heritage to museum curators. She was also invited to the Baba Bling exhibition held at the Quai Branly Museum in Paris in October 2011 to talk and give cooking demonstrations. Sylvia has nine cookbooks to her name, and writes a fortnightly healthy cooking column, “Eat to Live”, in The Straits Times’.
Registration for this programme is full.
Image above: Street Food Hawker, 1950s.