Food Culture in Southeast Asia

Food Culture in Southeast Asia

Author: Penny Van Esterik

Publisher: ABC-CLIO

ISBN: 9780313344206

Category: Social Science

Page: 176

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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 in Southeast Asia
Language: en
Pages: 176
Authors: Penny Van Esterik
Categories: Social Science
Type: BOOK - Published: 2008-08-30 - Publisher: ABC-CLIO

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
Food Culture in Southeast Asia
Language: en
Pages: 141
Authors: Penny Van Esterik
Categories: Cooking
Type: BOOK - Published: 2008 - Publisher: ABC-CLIO

This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.
Food Culture in Colonial Asia
Language: en
Pages: 209
Authors: Cecilia Leong-Salobir
Categories: Cooking
Type: BOOK - Published: 2011-05-03 - Publisher: Taylor & Francis

Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in
Food Culture of Southeast Asia: Perspective of Social Science and Food Science
Language: en
Pages: 124
Authors: David, Wahyudi, Kofahl, Daniel
Categories: Cooking, Southeast Asian
Type: BOOK - Published: 2017-01-01 - Publisher: kassel university press GmbH

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
Nutritional and Health Aspects of Food in South Asian Countries
Language: en
Pages: 364
Authors: Jamuna Prakash, Viduranga Waisundara, Vishweshwaraiah Prakash
Categories: Health & Fitness
Type: BOOK - Published: 2020-03-30 - Publisher: Academic Press

Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on