With The Food of Singapore Malays: Gastronomic Travels Through the Archipelago, the food historian and now author has written perhaps the most comprehensive book on Malay cuisine in English. The 624-pager traces its roots from predecessors throughout the region, meticulously documenting the names, tools and techniques that are in danger of extinction.
Marshall Cavendish International published and launched the book last November, and its first run of 1,000 copies sold out within five days. A second print run will be available this March.
ON A MISSION
The Food of Singapore Malays originated in California where Khir taught high school mathematics for six years, while spending weekends at the now-defunct Black Oak Books at Berkeley. There, he found books written by British scholars, Richard Olaf Winstedt and Richard James Wilkinson, who both had extensive knowledge on 20th century British Malaya.
This story is from the March 2022 edition of The PEAK Singapore.
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This story is from the March 2022 edition of The PEAK Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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