Resumen de Cooked food hawking and its management: the Case of Singapore
A case study of cooked food hawkers in Singapore is presented in this article, which also makes reference to activity in the wider Asian region and beyond. A model of cooked food hawking functions and attributes is devised and forms the analytical framework for the discussion of core characteristics and future prospects. The sector is shown to serve various purposes, including that of tourist amenity, and contributes to local lives and economies in the cities where activity is concentrated. At the same time, hawking poses challenges for authorities concerned about adverse impacts and traditional hawkers are at risk from modernization and globalization. The official approach to dealing with cooked food hawkers in Singapore is revealed to be distinctive regarding the level of intervention and control, reflecting the history and defining features of the city state. Nevertheless, some lessons can be learned from experiences there about the management of hawking in the 21st century, which include the importance of regulation and maintenance of food safety standards. A more general conclusion is that the contribution of cooked food hawkers should be given due recognition in urban planning and tourism marketing.
