Indochine chic: Why is Vietnamese food so classy in Singapore?

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dc.contributor.authorCarruthers, Ashley
dc.date.accessioned2015-12-10T23:12:30Z
dc.date.issued2012
dc.date.updated2015-12-10T09:30:52Z
dc.description.abstractTo someone from Sydney, Los Angeles, Paris or Vancouver there is something quite peculiar about the experience of eating Indochinese food in Singapore. In these former locations, it is largely present as an inexpensive ethnic cuisine whose high perceived
dc.identifier.issn0268-540X
dc.identifier.urihttp://hdl.handle.net/1885/64015
dc.publisherBlackwell Publishing Ltd
dc.sourceAnthropology Today
dc.titleIndochine chic: Why is Vietnamese food so classy in Singapore?
dc.typeJournal article
local.bibliographicCitation.issue2
local.bibliographicCitation.lastpage20
local.bibliographicCitation.startpage17
local.contributor.affiliationCarruthers, Ashley, College of Arts and Social Sciences, ANU
local.contributor.authoremailu4138133@anu.edu.au
local.contributor.authoruidCarruthers, Ashley, u4138133
local.description.embargo2037-12-31
local.description.notesImported from ARIES
local.identifier.absfor169903 - Studies of Asian Society
local.identifier.absseo950199 - Arts and Leisure not elsewhere classified
local.identifier.ariespublicationf5625xPUB877
local.identifier.citationvolume28
local.identifier.doi10.1111/j.1467-8322.2012.00862.x
local.identifier.scopusID2-s2.0-84859460854
local.identifier.uidSubmittedByf5625
local.type.statusPublished Version

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