Pro-C of Creativity in Singapore’s Eating Culture During COVID-19 Pandemic

Conference: The Asian Conference on Education (ACE2021)
Title: Pro-C of Creativity in Singapore’s Eating Culture During COVID-19 Pandemic
Stream: Nurturing Creativity & Innovation: New, Innovative & Radical Education
Presentation Type: Virtual Presentation
Karen Kar Lin Hor, Singapore University of Social Sciences, Singapore


This paper discusses how in challenging times like the global Covid-19 Pandemic, Pro-C of Creativity (Kaufman & Beghetto, 2009) in a person has surfaced more frequently in Singapore. Amabile (1983) and Csikszentmihalyi (1988) have affirmed that environment can affect one’s creativity. Pro-C of Creativity can be an in-born survival skill for a person to build resilience in negative environment situations. In the case of Singapore, Pro-C manifests itself to provide an alternative career or survival opportunity in various ways. One area here is in a person’s creative cooking skill due to social-cultural influence. Singaporeans have a “makan culture” (makan is a Malay language word meaning to eat), most try all sorts of food made available to them. Especially those with fusion of dishes from a mixture of cultures and nationalities in Singapore. “Makan culture” is a widely popular activity for the locals to try delicious meals. During the Covid-19 Pandemic, Singapore had two main "circuit-breakers" which are similar to global lockdowns. This created opportunity for many Singaporeans to spend more time cooking at home and hone their culinary skills. Some who lost their jobs in this pandemic, registered themselves as small business enterprises and sold home-cooked food to make a living via social media. This paper examines how one’s Pro-C not only provides one with a long-term career, it can also contribute to an alternative career path for one in the short or long term. In addition, it attests environment (or press) playing a significant role in one’s Pro-C creativity.

Virtual Presentation

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