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MLA
“Making the Past the Present: Food in a Multiracial Port City.” Eating Her Curries and Kway: A Cultural History of Food in Singapore, by NICOLE TARULEVICZ, University of Illinois Press, Urbana; Chicago; Springfield, 2013, pp. 24–38, www.jstor.org/stable/10.5406/j.ctt3fh59p.6. Accessed 25 July 2021.
APA
TARULEVICZ, N. (2013). Making the Past the Present: Food in a Multiracial Port City. In Eating Her Curries and Kway: A Cultural History of Food in Singapore (pp. 24-38). Urbana; Chicago; Springfield: University of Illinois Press. Retrieved July 25, 2021, from http://www.jstor.org/stable/10.5406/j.ctt3fh59p.6
CHICAGO
TARULEVICZ, NICOLE. "Making the Past the Present: Food in a Multiracial Port City." In Eating Her Curries and Kway: A Cultural History of Food in Singapore, 24-38. Urbana; Chicago; Springfield: University of Illinois Press, 2013. Accessed July 25, 2021. http://www.jstor.org/stable/10.5406/j.ctt3fh59p.6.

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