Down-to-earth and informative, the book offers insights on how to break down cultural barriers, relate with the people and appreciate the country for its worth. The book also gives useful advice on practical matters such as how to find suitable accommodation and education institutions for your family, unravelling British English and choosing from the rich variety of leisure activities that the country has to offer. Even for those who come from English-speaking countries, CultureShock! Britain is the essential guide that helps people understand the intricacies that are uniquely British.

Culture Shock! Great Britain: A Survival Guide to Customs and Etiquette

Politics & Social Sciences

TAN, Terry

Social Sciences

Marshall Cavendish International (Asia) Pte Ltd

CultureShock! Malaysia contains a wealth of information for anyone who wishes to stay in the country for any length of time. Peppered with personal anecdotes, the book provides practical tips on how to settle in with the least amount of fuss including what to bring from home and the steps to take if ‘spirits’ make an appearance. Be amazed by the immense variety of food as well as the array of local pastimes and places to visit. Most of all, understand the Malaysian psyche and culture so you are prepared for all eventualities such as what to do when invited for Hari Raya celebrations and how to conduct business there.

Culture Shock! Malaysia: A Survival Guide to Customs and Etiquette

Travel

Munan, Heidi

Asia

Both a food-centred travelogue and recipe book, 0451 Mornings are for Mont Hin Gar explores regional Burmese cuisine, taking the reader on a journey through Myanmar's vast and varied culinary landscape. The title pays homage to mont hin gar, a fish soup noodle dish that the locals usually have for breakfast. Filling its pages are richly illustrated food stories gleaned through the author's travels all over the country, from Mandalay teashops to Waymo eateries, from Rakhine markets to Bagan and Mawlamyaing home kitchens. Laden with information on local ingredients and cooking methods, one can expect recipes for staples, such as fermented tea leaf salad and mont hin gar, as well as more unusual dishes such as kyaing tong peanut tofu salad, Chin white corn porridge, and a curry of pork, fermented sesame paste and citron leaves from the arid central plains.

0451 Mornings are for Mont Hin Gar: Burmese Food Stories

Cookbooks, Food & Wine

Koh, Bryan

Cooking Education & Reference

From the award-winning author of Milk Pigs & Violet Gold and 0451 Mornings are for Mont Hin Gar comes another sumptuous adventure. In his third book, Bryan turns his attention to the food of the Malaysian Peninsula's east coast, comprising the states of Kelantan, Terengganu and Pahang. Researched and written over the span of two years, Bekwoh is a journey, from the fishing villages of Terengganu where keropok lekor is made, to Kota Bharu's famous central market with its giddying selection of kuih (local snacks), from the border town of Tumpat for khao jam to the lemang and rendang shacks in Pahang. It also touches on the daily and festive foods of the Peranakan Chinese communities in Kelantan and Terengganu. Essentially an East Coast term for the cooking vessels, Bekwoh suggests abundance, big-heartedness and merriment, and that is what Bryan serves up, with a collection of over 100 recipes. There are traditional breakfast dishes, such as laksam (wide rice noodles with coconut fish gravy) and nasi berlauk (rice with turmeric and galangal fish curry); salads of noni leaves and fern fiddleheads with blood cockles; curries, such as opor daging Pahang (a Full-colour, dark beef curry) and kerutuk (curries thickened with roasted coconut); Peranakan staples like kay choo budu (chicken cooked with fermented fish sauce), and kay pachok (grilled, redly spiced chicken skewers); splendid rice dishes like nasi kerabu (blue-tinted rice with an assortment of dishes, herbs and sambals) and nasi dagang (coconut and fenugreek rice with mackerel tuna curry); and a lavish spread of sweet treats, including the poetically titled cek mek molek ("beautiful lady") and the curious-sounding lompat tikam ("jump and stab").

Bekwoh: Stories & Recipes from Peninsula Malaysia’s East Coast

Regional & International

This evocative collection of more than 150 picture postcards offers a fascinating insight into Japanese society in Singapore in the late 19th and early 20th centuries. Used as souvenirs and a vehicle for advertisements and personal correspondence, and even propaganda, postcards have taken on many roles throughout Singapore's history, making them unique and valuable sources of documentation. Based on the Lim Shao Bin Collection of Japanese historical materials at the National Library Singapore, this important study illuminates new historical perspectives on the Japanese community as well as related subjects like tourism, war and empire in pre-World War II Singapore.

Postcard Impressions of Early-20th Century Singapore: Perspectives from the Japanese Community

History

Ling Xi Min

Regina Hong

Naoko Shimazu

For Bryan Koh, Milkier Pigs & Violet Gold, marked his first foray into the world of cookbook publishing. It was the first Filipino cookbook written by a foreigner, inspired by the food he had enjoyed during his childhood and that which he encountered on travels throughout the Philippines. It was received with critical acclaim. In the five years since its release, and ten years since Bryan first began traversing the country in the name of research, global interest in Filipino food has swelled, as has a curiosity among Filipinos about the regional and provincial delicacies of their homeland. For this second edition, Bryan returned to the Philippines yet again and visited previously uncovered territories, such as Quezon, Maguindanao and Tawi-Tawi. The result is an especially vivid tome, with at least 20 new recipes, including hardinera, a festive steamed meatloaf; espasol, a sweetmeat of toasted glutinous rice and coconut milk; balo-balo, a green mango salad with salted fish and toasted coconut; piyalam, fish stewed with turmeric, onions and tomatoes; and puto kuhita, steamed tapioca cakes stuffed with sweet-sour braised octopus. As with its predecessor, this new edition is sumptuous with food and location photographs, all of which were executed by Bryan, who also designed the book.

Milkier Pigs & Violet Gold: Philippine Food Stories

Bryan Koh

Cultureshock! Italy

Raymond Flower

Alessandro Falassi

Europe

Cultureshock! Korea

Sevnghwa Ben Hur

Cultureshock! Talwan

chris-bates

Cultureshock! USA

Esther Wanning

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