Keeping Singapore's food heritage alive depends on us

So much has been said about the challenges of Singapore’s local F&B scene, but very little about the decline of home cooking. While our grandmothers and aunties cooked almost daily, just 38% of us today cook at home on a regular basis (according to a 2022 study by the Institute of Policy Studies, reported in the Straits Times).In this episode, our guest Christopher Tan, author, food historian and champion of local heritage cuisine, talks about how home cooking nourishes not just our bodies, but also our souls: shopping in the wet market and interacting with vendors builds relationships based on human interaction; cooking at home together with family and friends strengthen familial bonds. In a society where loneliness and disconnection are more and more prevalent, these simple actions can help us find a sense of togetherness and self.Christopher also reflects his love for kueh (our beloved bite-sized snacks or desserts). What he loves most about kueh is that every culture in Singapore has its own form of this delicacy, so it’s a food that truly unites.If you believe that food is more than the sum of its parts - it’s family, love, culture - I think you’ll enjoy this conversation. And if you’ve been meaning to get back into the kitchen, perhaps this a sign to do so in the new year. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit soulfoodpodcast.substack.com