The Best of Malaysian Food Writing 2000-2022
A Celebration of Malaysian Cuisine
PETALING JAYA: Food is an integral part of Malaysian culture, bringing people together and symbolizing the nation’s identity, heritage, and unity. With its diverse culinary landscape, it’s no surprise that Malaysia has a thriving food writing scene. The Malaysian Writer’s Society has recently launched "Tapau: The Best of Malaysian Food Writing 2000-2022," an anthology of the finest local gastronomic literature.
The Book
Edited by May Chong, Jason S Ganesan, and Wan Phing Lim, the book is a buffet of fiction, non-fiction, and poetry that showcases the rich tapestry of voices inspired by Malaysia’s culinary heritage. The anthology contains entries from over 30 local authors, including Dipika Mukherjee, Malachi Edwin Vethamani, Jaymee Goh, Sumitra Selvaraj, Raja Ummi Nadrah, Masami Mustaza, Marcus van Geyzel, Miriam Devaprasana, and Jack Malik.
The Stories and Poems
The stories and poems in "Tapau" range from heartfelt to humorous, from deliciously poignant to delightfully offbeat. Deborah Germaine Augustin’s "Of Prosperity Burgers and My Long Distance Friend" looks back at old friendships through the lens of a seasonal fast food item, while Sharmilla Ganesan’s "French Fries for Auntie Kamalam" is a moving tale of self-regulation and dietary restriction.
The Non-Fiction Entries
The non-fiction entries in "Tapau" have a throughline of memory, from clinging to what is being lost, such as in Abirami Durai’s "Keeping Chetti Culture Alive," to recreating memories of home in Aizuddin H Anuar’s "Mak and Ayam Masak Lemak" and Denise Chin’s "Remedying an Immigrant’s Hunger for Home." Jason S Ganesan notes that the non-fiction entries have a connecting theme.
The Future of Malaysian Food Writing
Might there be a second course of Malaysian food writing any time soon? "Ask again in two years," Chong quipped. In the meantime, she and her fellow editors hope the anthology is a fitting showcase of the rich tapestry of voices inspired by the nation’s rich culinary heritage.
Conclusion
"Tapau: The Best of Malaysian Food Writing 2000-2022" is a must-read for anyone who loves food, culture, and storytelling. The anthology is a celebration of Malaysian cuisine and the people who write about it. Whether you’re a foodie, a writer, or simply someone who appreciates good storytelling, this book is sure to delight.
FAQs
Q: What is "Tapau"?
A: "Tapau" is Malaysian slang for "take away."
Q: Who edited the book?
A: The book was edited by May Chong, Jason S Ganesan, and Wan Phing Lim.
Q: What kind of writing is included in the book?
A: The book includes fiction, non-fiction, and poetry that celebrates Malaysian cuisine.
Q: Who are some of the authors featured in the book?
A: The book features over 30 local authors, including Dipika Mukherjee, Malachi Edwin Vethamani, Jaymee Goh, Sumitra Selvaraj, Raja Ummi Nadrah, Masami Mustaza, Marcus van Geyzel, Miriam Devaprasana, and Jack Malik.
Q: Where can I get the book?
A: "Tapau: The Best of Malaysian Food Writing 2000-2022" is available from Gerakbudaya.