Culinary Infrastructure by Jeffrey Pilcher

Author:Jeffrey Pilcher [Pilcher, Jeffrey]
Language: eng
Format: epub
ISBN: 9780367892340
Barnesnoble:
Publisher: Taylor & Francis
Published: 2019-12-17T00:00:00+00:00

But the only really effective way of stamping it out is to revert to the pre-war practice of permitting eating places to sell beer and stout without a licence and at any hour. Then these places would prefer to get it from reputable sources.

Mr. Lewis’s commercial interests in increased beer consumption are more evident than his logic, but by ending thus, this bad beer narrative illustrates the tripartite nature of food safety regulation in Singapore. Much responsibility rests with the beer consumer. The scope and effectiveness of state regulation are an ongoing issue. The reliability of the seller (whether urchin, racketeer, or legitimate distributor) is of utmost importance. Yet, while the concern of the brewers is mentioned in passing, the producer and conditions of production remain largely invisible. The formula of this article was repeated in a myriad of others, showing Singaporeans how fraudulent and unsafe food practices took place. Milk adulteration, for example, was repeatedly detailed; there are literally thousands of articles in the newspapers of twentieth-century Singapore that do this work of constructing knowledge about the corruption of food.

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