Author | : Rosalind Mowe |
Publisher | : Konemann |
Total Pages | : 0 |
Release | : 1999 |
Genre | : Cookery |
ISBN | : 9783895089091 |
"A culinary journey through Singapore, Malaysia and Indonesia."--Dust jacket.
Author | : Rosalind Mowe |
Publisher | : Konemann |
Total Pages | : 0 |
Release | : 1999 |
Genre | : Cookery |
ISBN | : 9783895089091 |
"A culinary journey through Singapore, Malaysia and Indonesia."--Dust jacket.
Author | : Penny Van Esterik |
Publisher | : Bloomsbury Publishing USA |
Total Pages | : 175 |
Release | : 2008-08-30 |
Genre | : Social Science |
ISBN | : 0313344205 |
Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.
Author | : Tan Chee-Beng |
Publisher | : NUS Press |
Total Pages | : 256 |
Release | : 2012-08-01 |
Genre | : Social Science |
ISBN | : 9971695480 |
Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.
Author | : Rosalind Mowe |
Publisher | : H F Ullmann |
Total Pages | : 0 |
Release | : 2008 |
Genre | : Cooking, Indonesian |
ISBN | : 9783833148941 |
An illustrated recipe book and food guide to the cuisine of Singapore, Malaysia, Indonesia, covering fish and seafood, noodles and rice, healing herbs, condiments, wine, traditional baking, yams and sweet potatoes, satay, and various types of dining experiences in the region.
Author | : Robert Danhi |
Publisher | : |
Total Pages | : 0 |
Release | : 2008 |
Genre | : Cooking, Malay |
ISBN | : 9780981633909 |
Demystifying Southeast Asia's cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.
Author | : Vatcharin Bhumichitr |
Publisher | : St Martins Press |
Total Pages | : 192 |
Release | : 1997 |
Genre | : Cooking |
ISBN | : 9780312182748 |
The Thai chef recounts his "cook's" tour of Singapore, Cambodia, Laos, Burma, Vietnam, and Malaysia in a series of observations that includes recipes as well as his personal insights into each country's way of life
Author | : Eerang Park |
Publisher | : Springer |
Total Pages | : 225 |
Release | : 2019-02-01 |
Genre | : Business & Economics |
ISBN | : 9811336245 |
This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India. The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.
Author | : Michael Freeman |
Publisher | : |
Total Pages | : 244 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : |
"Pad thai, pho soup, mohinga: the cuisines of Southeast Asia, are now among the most consumed dishes in the world, with ardent enthusiasts far beyond their native lands. Award-winning photographer and writer Michael Freeman offers here a guide to the cuisines of eight South-east Asian countries and provides a compelling history of their food cultures, which are all based on the staple dish of rice." "Ricelands takes the reader on a colourful and engaging tour of the richly layered cultures surrounding the various food traditions. Travelling across the landscapes of Thailand, Vietnam, Burma, Cambodia, Malaysia, Laos, Indonesia and the Philippines, Freeman explores the origins of their respective cuisines, the defining characteristics of authentic dishes and their evolution as they entered new lands."--BOOK JACKET.
Author | : Alice Yen Ho |
Publisher | : Oxford University Press, USA |
Total Pages | : 120 |
Release | : 1995 |
Genre | : Architecture |
ISBN | : |
Food as a daily meal or as a religious offering is fundamental to the cultures of South-East Asia and is a source of utmost enjoyment to its people. Methods of preparing tasty and economical meals are often discussed with passion, and sacrifices to gods and spirits are invariably conducted with great rejoicing. This book explores the multifaceted aspects of food in South-East Asia. Beginning with a historical and sociological survey of South-East Asian food and eating habits, it goes on to discuss the ingredients and spices used in the region, the character of the food markets, the changing styles of the kitchens, and the different styles of cooking and eating from the past to the present. A final chapter examines common South-East Asian sayings based on the food and culinary habits of the region.