Someone once asked me, “What did you learn to cook at home economics classes?”
In reply I proudly rattled off: fried rice with hotdog cubes, minced chicken on egg tofu, and spaghetti with sauce made with tomato ketchup. Imagine my embarrassment when a fellow (and older) food writer said that she had learned to make meat pies, mee siam and all sorts of kueh-kueh.
How did a 13-year-old get to make all these complex adult dishes at school while I was entrusted to cook with only processed and ready-to-eat ingredients? One crucial factor set us apart: time, or rather different periods of time.
I studied home economics in 1999, while she took the course back in the 1970s when it was known as domestic science, a name that was eventually replaced because it suggested a narrow focus on nutrition and sanitation.
Between the 1930s and 1997, home economics was taught in Singapore schools to train girls to be good homemakers. Depending on the era and the nation’s immediate needs, a “good homemaker” could mean different things – as defined by the prevailing syllabus set by the education authorities.
In the 1970s, for instance, being a good homemaker meant having the skills to just cook and clean. In the 1980s, it expanded to include being a good mother and raising a child. Then, in the 1990s, as more women joined the workforce, good homemakers became prudent consumers of outsourced and commercialised housework.
In “studying” home economics a second time around as research for this essay – reviewing textbooks, minister speeches, newspaper reports and oral histories – what became apparent was not just changes in cookery styles and ingredients over the years, but also official definitions of the “ideal” Singaporean woman.