SMU Provost Professor Lily Kong and Head of South Asian Studies Programme at NUS Professor Vineeta Sinha are the editors of a new book titled Food, Foodways And Foodscapes, which is an anthology of essays by nine academics. The impact of Singapore cuisine on global consciousness, as well as the Singaporean psyche, is explored from many facets in the book, which is part of publisher World Scientific's series on 50 years of nation-building. Professor Kong's essay focuses on the many aspects of globalisation of food and notes the important caution by sociologist Allison James that one should question whether food in a globalised world can still be used as a distinguishing marker of cultural identity.