Wartime Kitchen: Food and Eating in Singapore, 1942-1950 captures the resilience and adaptability of a people faced with limited resources and shortages during the Japanese Occupation and in post-war Singapore, never before examined in detail. How did people cope with the new food regime of rationed goods, bureaucracy and unpredictable supply? How did they sustain themselves by exploiting opportunities in varied and imaginative ways? The book examines the experience of people from the fall of Singapore in December 1942 up to 1950.

Published in 2009 by National Museum of Singapore, Editions Didier Millet