tag:peatix.com,2011:1 2024-06-03T15:03:54+08:00 Peatix epigrambooks tag:peatix.com,2024:event-3922706 2024-05-04T13:00:00SGT 2024-05-04T13:00:00SGT

Join us in celebrating the book launch of Lala-Land: Singapore’s Seafood Heritage with the authors who made it happen!Listen to members of the NUS and YALE-NUS community as they share stories about some of Singapore’s most iconic dishes and marine organisms—from the depths of sambal goreng to the realms of blood cockles. Joining them, editor Anthony Medrano will lead an engaging conversation with Prof. Tan Tai Yong, former president of Yale-NUS College and current president of SUSS, to delve deeper into the journeys within the various chapters and recipes.With special catering by the renowned Orang Laut SG, don't miss the chance to join us as we launch Lala-land: Singapore’s Seafood Heritage and immerse ourselves in Singapore's rich seafood heritage through this compilation of narratives and recipes!Sales of Lala-land: Singapore’s Seafood Heritage will be available at venue. List of Contributors Adriel Yong Chang Jun - Oyster OmeletteAlexander Tai - Chinook SalmonAmirul Hakim - Sambal GorengAngela Ricasio Hoten - Blood CockleBarnabas Mah - Hokkien MeeCeleste Beh Huey Shin - Spanish MackerelDaniel Soh Rong Ji - Char Kway TeowEdward Cheung Jun Wei - Pacific OysterElliot James Ong - Fish MawFaris Joraimi - LalaInez Alsagoff - StingrayKanako Sugawara - PrawnKathy Poh - Sambal StingrayLeanne Tan - Tuna MayonnaiseLee Yun Ning - BarramundiMax Han Kai Ding - Laksa SiglapMisaki Tan - PufferfishNoelle Phan - Dim Sum and Har GowRinko Kawamoto - Skipjack TunaSheryl Teo Xue Le - SalSun Woo Yoon - Drunken PrawnsWai Zi Ying - Otak OtakYasmin Sani - Walking Catfish About the Book From familiar seafood favourites such as prawn and mackerel, to unusual fares such as pufferfish, Lala-land: Singapore’s Seafood Heritage is a fascinating exploration of Singapore’s marine environment and its remarkable relation to society. Learn about the history of quintessential Singaporean dishes and their impact on ecology, economy and culture. Includes over 20 recipes for beloved dishes such as Char Kway Teow, Laksa and many more. About the Editor Anthony D. Medrano is the NUS Presidential Young Professor of Environmental Studies at Yale-NUS College. He also holds appointments in the Department of History at the National University of Singapore as well as the Lee Kong Chian Natural History Museum. His teaching and scholarship explore the intersections of food, culture, heritage, and biodiversity in Singapore and Southeast Asia. About the Moderator Professor Tan Tai Yong is the second President of the Singapore University of Social Sciences (SUSS). Before he joined SUSS, Professor Tan was President, Yale-NUS College. Prior to this, he held various academic and leadership appointments in the National University of Singapore (NUS). These included Vice Provost (Student Life), Dean, Faculty of Arts and Social Sciences, and Head of the History Department.

tag:peatix.com,2024-04-22 02:11:48 2024-04-22 02:11:48 The event description was updated. Diff#1531653 tag:peatix.com,2024-04-18 03:55:54 2024-04-18 03:55:54 The event description was updated. Diff#1530094 tag:peatix.com,2024-04-18 02:16:48 2024-04-18 02:16:48 The event description was updated. Diff#1530025 tag:peatix.com,2024-04-17 09:56:01 2024-04-17 09:56:01 The event description was updated. Diff#1529817 tag:peatix.com,2024-04-17 07:21:13 2024-04-17 07:21:13 The event description was updated. Diff#1529740