Traditional Dietary Culture Of Southeast Asia

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Traditional Dietary Culture Of Southeast Asia

Author : Akira Matsuyama
Publisher : Routledge
ISBN 13 : 1136888012
Total Pages : 377 pages
Book Rating : 4.1/5 (368 download)

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Book Synopsis Traditional Dietary Culture Of Southeast Asia by : Akira Matsuyama

Download or read book Traditional Dietary Culture Of Southeast Asia written by Akira Matsuyama and published by Routledge. This book was released on 2013-11-05 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 2002.Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre-European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia.

Food Culture in Southeast Asia

Author : Penny Van Esterik
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313344205
Total Pages : 175 pages
Book Rating : 4.3/5 (133 download)

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Book Synopsis Food Culture in Southeast Asia by : Penny Van Esterik

Download or read book Food Culture in Southeast Asia written by Penny Van Esterik and published by Bloomsbury Publishing USA. This book was released on 2008-08-30 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Culture of Southeast Asia: Perspective of Social Science and Food Science

Author : David, Wahyudi
Publisher : kassel university press GmbH
ISBN 13 : 3737602867
Total Pages : 124 pages
Book Rating : 4.7/5 (376 download)

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Book Synopsis Food Culture of Southeast Asia: Perspective of Social Science and Food Science by : David, Wahyudi

Download or read book Food Culture of Southeast Asia: Perspective of Social Science and Food Science written by David, Wahyudi and published by kassel university press GmbH. This book was released on 2017-01-01 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book represents a unique collection of food studies from the perspective of both social and food science. This book describes the current situation of food cultures in Southeast Asia and consists of six chapters which explain the cases of Thailand and Indonesia. The selected case studies are illustrative of ten scholars from various disciplines and nationalities. The multidisciplinary approaches help readers understand how the food culture in Southeast Asia changes and show the domi- nant factors driving those changes. This book is suitable for students who are interested in food culture, general readers, and foodies. By reading this book, readers will realize the connection between social science and food science and find interesting insights from both perspectives. In many cases, this book describes ways of eating and traditional food cultures that have already begun to disappear or have been transformed into “modernity”. To understand how and why this occurs enables researches to react and do something for the future of food tradition and nutrition.

Chinese Food and Foodways in Southeast Asia and Beyond

Author : Tan Chee-Beng
Publisher : NUS Press
ISBN 13 : 9971695480
Total Pages : 256 pages
Book Rating : 4.9/5 (716 download)

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Book Synopsis Chinese Food and Foodways in Southeast Asia and Beyond by : Tan Chee-Beng

Download or read book Chinese Food and Foodways in Southeast Asia and Beyond written by Tan Chee-Beng and published by NUS Press. This book was released on 2012-08-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Southeast Asian American Food Habits

Author : United States. Food and Nutrition Service
Publisher :
ISBN 13 :
Total Pages : 16 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Southeast Asian American Food Habits by : United States. Food and Nutrition Service

Download or read book Southeast Asian American Food Habits written by United States. Food and Nutrition Service and published by . This book was released on 1980 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Culture of Southeast Asia: Perspectives of Social Science and Food Science

Author : Daniel Kofahl
Publisher :
ISBN 13 : 9783737602877
Total Pages : 124 pages
Book Rating : 4.6/5 (28 download)

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Book Synopsis Food Culture of Southeast Asia: Perspectives of Social Science and Food Science by : Daniel Kofahl

Download or read book Food Culture of Southeast Asia: Perspectives of Social Science and Food Science written by Daniel Kofahl and published by . This book was released on with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Asian American Food Culture

Author : Alice L. McLean
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1567206905
Total Pages : 240 pages
Book Rating : 4.5/5 (672 download)

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Book Synopsis Asian American Food Culture by : Alice L. McLean

Download or read book Asian American Food Culture written by Alice L. McLean and published by Bloomsbury Publishing USA. This book was released on 2015-04-28 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.

Food, Faith and Gender in South Asia

Author : Nita Kumar
Publisher : Bloomsbury Academic
ISBN 13 : 1350137065
Total Pages : 233 pages
Book Rating : 4.3/5 (51 download)

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Book Synopsis Food, Faith and Gender in South Asia by : Nita Kumar

Download or read book Food, Faith and Gender in South Asia written by Nita Kumar and published by Bloomsbury Academic. This book was released on 2020-02-20 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: How do women express individual agency when engaging in seemingly prescribed or approved practices such as religious fasting? How are sectarian identities played out in the performance of food piety? What do food practices tell us about how women negotiate changes in family relationships? This collection offers a variety of distinct perspectives on these questions. Organized thematically, areas explored include the subordination of women, the nature of resistance, boundary making and the construction of identity and community. Methodologically, the essays use imaginative reconstructions of women's experiences, particularly where the only accounts available are written by men. The essays focus on Hindus and Muslims in South Asia, Sri Lankan Buddhist women and South Asians in the diaspora in the US and UK. Pioneering new research into food and gender roles in South Asia, this will be of use to students of food studies, sociology, anthropology and cultural studies.

Asian Cuisines

Author : E. N. Anderson
Publisher : Berkshire Publishing Group
ISBN 13 : 1614728461
Total Pages : 150 pages
Book Rating : 4.6/5 (147 download)

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Book Synopsis Asian Cuisines by : E. N. Anderson

Download or read book Asian Cuisines written by E. N. Anderson and published by Berkshire Publishing Group. This book was released on 2018-04-30 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.

Historical Dictionary of the Peoples of the Southeast Asian Massif

Author : Jean Michaud
Publisher : Rowman & Littlefield
ISBN 13 : 1442272791
Total Pages : 595 pages
Book Rating : 4.4/5 (422 download)

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Book Synopsis Historical Dictionary of the Peoples of the Southeast Asian Massif by : Jean Michaud

Download or read book Historical Dictionary of the Peoples of the Southeast Asian Massif written by Jean Michaud and published by Rowman & Littlefield. This book was released on 2016-10-14 with total page 595 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dwelling in the highland areas of Northeast India, Bangladesh, Southwest China, Taiwan, Burma (Myanmar), Thailand, Cambodia, Vietnam, Laos, and Peninsular Malaysia are hundreds of “peoples”. Together their population adds up to 100 million, more than most of the countries they live in. Yet in each of these countries, they are regarded as minorities. This second edition of Historical Dictionary of the Peoples of the Southeast Asian Massif contains a chronology, an introduction, and an extensive bibliography. The dictionary section has over 700 cross-referenced entries on about 300 groups, the ten countries they live in, their historical figures, and their salient political, economic, social, cultural and religious aspects. This book is an excellent access point for students, researchers, and anyone wanting to know more.

Cultural Sociology of the Middle East, Asia, and Africa

Author : Andrea L. Stanton
Publisher : SAGE
ISBN 13 : 141298176X
Total Pages : 1977 pages
Book Rating : 4.4/5 (129 download)

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Book Synopsis Cultural Sociology of the Middle East, Asia, and Africa by : Andrea L. Stanton

Download or read book Cultural Sociology of the Middle East, Asia, and Africa written by Andrea L. Stanton and published by SAGE. This book was released on 2012 with total page 1977 pages. Available in PDF, EPUB and Kindle. Book excerpt: In our age of globalization and multiculturalism, it has never been more important to understand and appreciate all cultures across the world. The four volumes take a step forward in this endeavour by presenting concise information on those regions least well-known to students across Europe: the Middle East, Asia and Africa. The volumes convey what daily life is like for people in these selected regions. Entries will aid readers in understanding the importance of cultural sociology, to appreciate the effects of cultural forces around the world, and to learn the history of countries and cultures within these important regions. Key Features -Topics are explored within historical context, in three broad historical periods: prehistory to 1250, 1250 to 1920 and 1920 to the present. -One volume each is devoted to the regions of the Middle East and Africa and then one volume to East and Southeast Asia and a final volume to West, Central and South Asia. The volumes include extensive use of photographs and maps to explain cultural and geographic content. -Each volume has its own volume editor with expertise in that particular region. Key Themes Arts, Culture and Science People, Society and Dynasties Religion and Law Family and Daily Life Conflicts and Wars Politics and Government Health and Education Economy, Trade and Industry National Geography and History.

Art, Trade, and Cultural Mediation in Asia, 1600–1950

Author : Raquel A. G. Reyes
Publisher : Springer
ISBN 13 : 113757237X
Total Pages : 131 pages
Book Rating : 4.1/5 (375 download)

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Book Synopsis Art, Trade, and Cultural Mediation in Asia, 1600–1950 by : Raquel A. G. Reyes

Download or read book Art, Trade, and Cultural Mediation in Asia, 1600–1950 written by Raquel A. G. Reyes and published by Springer. This book was released on 2018-12-12 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Palgrave Pivot explores the social and cultural impact of global trade at a micro-level from around 1600 to 1950. Bringing together the collaborative skills of cultural, social, economic, and art historians, it examines how the diffusion of trade, goods and objects affected people’s everyday lives. The authors tell several stories: of the role played by a host of intermediaries – such as apothecaries, artisans and missionaries who facilitated the process; of objects such as Japanese export lacquer-ware and paintings; of how diverse artistic influences came to be expressed in colonial church architecture in the Philippines; of revolutionary changes wrought on quotidian tastes and preferences, as shown in the interior decoration of private homes in the Dutch East Indies; and of transformations in the smoking and drinking habits of Southeast Asians. The chapters consider the conditions from which emerged new forms of artistic production and transfer, fresh cultural interpretations, and expanded markets for goods, objects and images.

Traditions and Transformations of Habitation in Indonesia

Author : Bagoes Wiryomartono
Publisher : Springer Nature
ISBN 13 : 9811534055
Total Pages : 314 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Traditions and Transformations of Habitation in Indonesia by : Bagoes Wiryomartono

Download or read book Traditions and Transformations of Habitation in Indonesia written by Bagoes Wiryomartono and published by Springer Nature. This book was released on 2020-03-04 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book raises the issue of the practice of patrimonial power with a focus on habitations, particularly in the urban areas of Indonesia. An assemblage of interdisciplinary studies within the framework of environmental humanities, covering the arts, architecture, urban studies, geography, cultural anthropology, and sociology, this multifaceted framework divulges the interactive connectivity between Indonesia’s patrimonial culture and the socio-culturally constructed system of habitation. The interdisciplinary study of the pertinent practices of patrimonial power that have been represented and been manifested by various political and traditional regimes in terms of the built environment and habitation in Indonesia contributes to a new understanding of Indonesian urban spatial development, from the pre-colonial era to the present. The book poses that in order to understand the politics of Indonesia, one must understand the culture and tradition of the political leadership of the country. The author presents such an understanding in exploring and unpacking the relationship between people and place that constructs, develops, sustains, and conserves Indonesian culture and traditions of habitation. This book is of interest to graduate scholars and researchers in Asian Studies in numerous disciplines, including urban studies, urban planning and design, political science, architecture, anthropology of space, public administration, and political philosophy.

A History of Food

Author : Maguelonne Toussaint-Samat
Publisher : John Wiley & Sons
ISBN 13 : 144430514X
Total Pages : 776 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis A History of Food by : Maguelonne Toussaint-Samat

Download or read book A History of Food written by Maguelonne Toussaint-Samat and published by John Wiley & Sons. This book was released on 2009-03-25 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

Cooking from the Heart

Author : Sami Scripter
Publisher : U of Minnesota Press
ISBN 13 : 1452914516
Total Pages : 310 pages
Book Rating : 4.4/5 (529 download)

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Book Synopsis Cooking from the Heart by : Sami Scripter

Download or read book Cooking from the Heart written by Sami Scripter and published by U of Minnesota Press. This book was released on with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentationfor every Hmong recipe, there are as many variations as there are Hmong cooksand often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.

Cured, Smoked, and Fermented

Author : Helen Saberi
Publisher : Oxford Symposium
ISBN 13 : 1903018854
Total Pages : 392 pages
Book Rating : 4.9/5 (3 download)

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Book Synopsis Cured, Smoked, and Fermented by : Helen Saberi

Download or read book Cured, Smoked, and Fermented written by Helen Saberi and published by Oxford Symposium. This book was released on 2011 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.

Fermented Foods and Beverages of the World

Author : Jyoti Prakash Tamang
Publisher : CRC Press
ISBN 13 : 1040068022
Total Pages : 364 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Fermented Foods and Beverages of the World by : Jyoti Prakash Tamang

Download or read book Fermented Foods and Beverages of the World written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2010-07-01 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a