Nicole Tarulevicz
Biographic Data
| ID | 1708693 |
|---|---|
| NAME | Nicole Tarulevicz |
| GIVEN NAMES | Nicole |
| FAMILY NAME | Tarulevicz |
| SIGNATURE | TARULEVICZ N |
| AFFILIATIONS | University of Tasmania |
| ORCID | 0000-0002-9884-5057 |
| VERIFIED | Yes |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 11 |
| WORKS AS AUTHOR | 8 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 2 |
Colonial Anxieties about Meat in Singapore, 1890s–1910s
Meat mattered in the British Empire, reflecting both ideas about cultural and nutritional status and anxieties about safety, quality, and supply. Animals and their flesh persevered in various forms, circulated in complicated ways across the empire, as did ideas about meat. Singapore, the tropical Southeast Asian city-state, was an important trading port, and one that relied on global markets for meat supplies and for circulating ideas about food …
Multiethnic elites and the management of tropical heat in colonial Malaya, circa 1870s-1930s
This article considers the responses of multiethnic urban elites to living with tropical heat in colonial Malaya by analysing attitudes towards the meteorological study of temperature, commercial cold storage and hill stations. A transcolonial and transimperial approach is used to illustrate that interest in managing and monitoring temperature was slower to develop in Malaya compared with other tropical colonies. The article also considers how ac…
Food safety and tourism in Singapore
Drawing on multiple culinary traditions, foodways, and networksof trade, food is both good and important in Singapore. BrandSingapore relies on food culture to market itself to the world, butalso to its citizens. Hawker food, that is, street foods, are at thecore of that marketing, becoming a by-word for Singaporeanculinary culture. Cheap and delicious food was used to shiftSingapore from a stop-over to a destination. But this also reinforces ide…
Discursively globalized
Food safety knowledge is created, validated, disseminated, and acted upon. It is conflicted, contextual, and contingent. The technology has a history, the knowledge has a history, and how everyday people interact with food safety ideas has a history. Taking three historical examples from Singapore – pure food advertising; anxiety about botulism; and the prohibition of saccharin – this paper suggests that food safety helps us reposition food and g…
Sensing safety in Singapore, 1900–2015
Food safety has material, symbolic, experiential, and sensory elements that create ways of thinking and acting, resulting in knowledge that is embedded in institutional practices and discourses. This knowledge—contextual, contested, and changing—shapes the discourse and practice around the perception and regulation of food safety. Taking the city-state of Singapore as an example, this paper draws together elements of food safety discursive practi…
Food Safety as Culinary Infrastructure in Singapore, 1920–1990
A nuanced understanding of food safety encompasses how people think about food threats and safety and the interwoven institutions, regulations, and technologies that create the related knowledge. Using examples drawn from Singapore, this article shows that the less structured, more informal body of popular knowledge about food safety can be understood as a kind of culinary infrastructure. In a nation that has always relied on imported food, a con…
I Had No Time to Pick Out the Worms
Food safety is a cultural construction, culturally and temporally specific. This paper is concerned with the particular food safety issue of food adulteration in the city-state of Singapore. Taking the five-part definition of food adulteration, published in a local newspaper in 1913 ahead of new legislation, as its structure, this paper examines how food adulteration was understood, subverted, regulated, prosecuted and eventually updated, to trac…
Eating Her Curries and Kway
Discovering Singaporean identity through cooking and cuisineWhile eating is a universal experience, for Singaporeans it carries strong national connotations. The popular Singaporean-English phrase "Die die must try" is not so much hyperbole as it is a reflection of the lengths that Singaporeans will go to find great dishes. In Eating Her Curries and Kway: A Cultural History of Food in Singapore, Nicole Tarulevicz argues that in a society that has…
I Had No Time to Pick Out the Worms
Food safety is a cultural construction, culturally and temporally specific. This paper is concerned with the particular food safety issue of food adulteration in the city-state of Singapore. Taking the five-part definition of food adulteration, published in a local newspaper in 1913 ahead of new legislation, as its structure, this paper examines how food adulteration was understood, subverted, regulated, prosecuted and eventually updated, to trac…
Food safety and tourism in Singapore
Drawing on multiple culinary traditions, foodways, and networksof trade, food is both good and important in Singapore. BrandSingapore relies on food culture to market itself to the world, butalso to its citizens. Hawker food, that is, street foods, are at thecore of that marketing, becoming a by-word for Singaporeanculinary culture. Cheap and delicious food was used to shiftSingapore from a stop-over to a destination. But this also reinforces ide…
Sensing safety in Singapore, 1900–2015
Food safety has material, symbolic, experiential, and sensory elements that create ways of thinking and acting, resulting in knowledge that is embedded in institutional practices and discourses. This knowledge—contextual, contested, and changing—shapes the discourse and practice around the perception and regulation of food safety. Taking the city-state of Singapore as an example, this paper draws together elements of food safety discursive practi…
Food Safety as Culinary Infrastructure in Singapore, 1920–1990
A nuanced understanding of food safety encompasses how people think about food threats and safety and the interwoven institutions, regulations, and technologies that create the related knowledge. Using examples drawn from Singapore, this article shows that the less structured, more informal body of popular knowledge about food safety can be understood as a kind of culinary infrastructure. In a nation that has always relied on imported food, a con…
Eating Her Curries and Kway
Discovering Singaporean identity through cooking and cuisineWhile eating is a universal experience, for Singaporeans it carries strong national connotations. The popular Singaporean-English phrase "Die die must try" is not so much hyperbole as it is a reflection of the lengths that Singaporeans will go to find great dishes. In Eating Her Curries and Kway: A Cultural History of Food in Singapore, Nicole Tarulevicz argues that in a society that has…
I Had No Time to Pick Out the Worms
Food safety is a cultural construction, culturally and temporally specific. This paper is concerned with the particular food safety issue of food adulteration in the city-state of Singapore. Taking the five-part definition of food adulteration, published in a local newspaper in 1913 ahead of new legislation, as its structure, this paper examines how food adulteration was understood, subverted, regulated, prosecuted and eventually updated, to trac…
Food Safety as Culinary Infrastructure in Singapore, 1920–1990
A nuanced understanding of food safety encompasses how people think about food threats and safety and the interwoven institutions, regulations, and technologies that create the related knowledge. Using examples drawn from Singapore, this article shows that the less structured, more informal body of popular knowledge about food safety can be understood as a kind of culinary infrastructure. In a nation that has always relied on imported food, a con…
Sensing safety in Singapore, 1900–2015
Food safety has material, symbolic, experiential, and sensory elements that create ways of thinking and acting, resulting in knowledge that is embedded in institutional practices and discourses. This knowledge—contextual, contested, and changing—shapes the discourse and practice around the perception and regulation of food safety. Taking the city-state of Singapore as an example, this paper draws together elements of food safety discursive practi…
Discursively globalized
Food safety knowledge is created, validated, disseminated, and acted upon. It is conflicted, contextual, and contingent. The technology has a history, the knowledge has a history, and how everyday people interact with food safety ideas has a history. Taking three historical examples from Singapore – pure food advertising; anxiety about botulism; and the prohibition of saccharin – this paper suggests that food safety helps us reposition food and g…
Food safety and tourism in Singapore
Drawing on multiple culinary traditions, foodways, and networksof trade, food is both good and important in Singapore. BrandSingapore relies on food culture to market itself to the world, butalso to its citizens. Hawker food, that is, street foods, are at thecore of that marketing, becoming a by-word for Singaporeanculinary culture. Cheap and delicious food was used to shiftSingapore from a stop-over to a destination. But this also reinforces ide…
Colonial Anxieties about Meat in Singapore, 1890s–1910s
Meat mattered in the British Empire, reflecting both ideas about cultural and nutritional status and anxieties about safety, quality, and supply. Animals and their flesh persevered in various forms, circulated in complicated ways across the empire, as did ideas about meat. Singapore, the tropical Southeast Asian city-state, was an important trading port, and one that relied on global markets for meat supplies and for circulating ideas about food …
Multiethnic elites and the management of tropical heat in colonial Malaya, circa 1870s-1930s
This article considers the responses of multiethnic urban elites to living with tropical heat in colonial Malaya by analysing attitudes towards the meteorological study of temperature, commercial cold storage and hill stations. A transcolonial and transimperial approach is used to illustrate that interest in managing and monitoring temperature was slower to develop in Malaya compared with other tropical colonies. The article also considers how ac…
Political science (8 works) · Sociology (6 works) · Food safety (5 works) · Global Maritime and Colonial Histories (5 works) · Law (4 works) · Asian Studies and History (3 works) · Biology (3 works) · Business (3 works) · Colonialism (3 works) · Culinary Culture and Tourism (3 works)