From quick fry ups to hours spent simmering on a stove, Singapore’s varied foods are not only unique in preparation and taste, but also steeped in our rich cultural values.
Join our speakers Dr Kelvin Low and chef and author Pamelia Chia as they share about Singapore’s diverse ethnicity, its relationship with food and how people can connect with one another through food.
About the Speakers
Dr Kelvin E.Y. Low is an Associate Professor and Head of the Department of Sociology at the National University of Singapore. His research interests comprise sensory studies, social memory, heritage and historiography, migration and transnationalism, and food and foodways. He is also the co-founder and President of TG07 Senses and Society, International Sociological Association.
Pamelia Chia is a chef, author of Wet Market to Table, and founder of Singapore Noodles, an online membership and podcast. Through her work, she hopes to empower young Singaporeans everywhere to cook from their heritage, so that Singapore's food heritage may be kept alive for generations to come.
