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.

Download or read book Southeast Asian Flavors written by Robert Danhi and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Culinaria Southeast Asia written by Rosalind Mowe and published by H.F. Ullmann. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Inside the Southeast Asian Kitchen written by Su-Lyn Tan and published by Artpostasia. This book was released on 2007 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodlore and Flavors - Inside the Southeast Asian Kitchen takes you on a truly sumptuous gastronomic tour of ten countries in Southeast Asia. With essays and contributions from 14 international culinary experts from the countries of Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Vietnam, this is the first ever publication to focus exclusively on the cuisines of all ten member nations which make up the Association of Southeast Asian Nations (ASEAN), while delving into the cultural significance of the region's culinary folklore and traditions. Through this book, explore the true heart of the Southeast Asian kitchen - the deep-rooted ties between food preparation and the partaking of the meal with feelings of family, village and community. With a clear and highly visual approach, Foodlore and Flavors - Inside the Southeast Asian Kitchen will serve as a key resource for not only authentic Southeast Asian recipes but also an understanding of the cultural role that food plays in this part of Asia.

Download or read book Hot Sour Salty Sweet written by Jeffrey Alford and published by Artisan Books. This book was released on 2000-10-07 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

Download or read book Pacific and Southeast Asian Cooking written by Rafael Steinberg and published by . This book was released on 1972 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Southeast Asian Specialties written by Rosalind Mowe and published by Konemann. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A culinary journey through Singapore, Malaysia and Indonesia."--Dust jacket.

Download or read book South East Asian Food written by Rosemary Brissenden and published by Hardie Grant Publishing. This book was released on 2003 with total page 954 pages. Available in PDF, EPUB and Kindle. Book excerpt: This selection of recipes will show you the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries to exquisite Malaysian sambals. With the help of the author's clear and easy-to-follow instructions and her knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen.

Download or read book Flavors of the Southeast Asian Grill written by Leela Punyaratabandhu and published by National Geographic Books. This book was released on 2020-03-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces. The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.

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.

Download or read book Gordon s Great Escape Southeast Asia 100 of my favourite Southeast Asian recipes written by Gordon Ramsay and published by HarperCollins UK. This book was released on 2011-05-12 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: On the second leg of his Great Escapes series, Gordon Ramsay sets out to discover the flavours of Asia, on a remarkable journey that leads him through Thailand, Cambodia, Malaysia and Vietnam. 100 new recipes are inspired by the tastes and experiences he encounters along the way.

Download or read book Vatch s Southeast Asian Cookbook written by Vatcharin Bhumichitr and published by St Martins Press. This book was released on 1997 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Chicken and Rice written by Shu Han Lee and published by Penguin UK. This book was released on 2016-05-05 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home. Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her mother. Chicken and Rice features the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), including FENNEL AND MINCED PORK STIR-FRY or TOM YUM SOUP WITH MUSSELS. Or for weekends, there are more adventurous projects such as lessons in making your own STEAMED BUNS and EGG NOODLES! With a seasonal approach to the very best of UK produce, these are recipes you'll return to time and time again. 'A feel-good blend of simple recipes and touching memories' Diana Henry, Telegraph 'A really tempting 'discovery' cuisine book . . . there's loads you'll want to cook' Ed Smith, Rocket & Squash

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.

Download or read book East Southeast Asian Cooking written by America's Test Kitchen and published by . This book was released on 2020-11-17 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exploration of East and Southeast Asian cuisines illustrates classical and streamlined cooking techniques and 150 recipes showcase the vibrant diversity of food from the region, all with the confidence-building guidance of America's Test Kitchen. We use our rigorous testing experience on the ingredients and dishes of East and Southeast Asia, with a mix of simple weeknight suppers and more ambitious projects. Stir-fry Taiwanese Three Cup Chicken, fry up Shrimp Tempura with ethereally light exteriors, or make Kimchi Pancakes with ease. Master noodle and rice dishes, from Thai drunken noodles to Indonesian fried rice. Or toss together a sweet-spicy-salty Thai Green Papaya Salad. If you can't find green papaya, we offer an easy-to-find alternative, jícama. Can't purchase Shaoxing wine or kecap manis for a recipe? Use dry sherry for the wine, and soy sauce with sugar stirred in for the kecap. All our recipes work with traditional ingredients and the substitutions we suggest. Have time to make more complex comfort foods? Try Japanese pork ramen with an intense slow-cooked broth and meltingly tender pork belly. Or superbly satisfying Korean short ribs, flavored with red dates and chestnuts. Make American Chinese classics like kung pao chicken, lo mein, and the perfected egg roll. Or enjoy comfort foods like congee, Cambodian somlar kari (a red curry soup with chicken and vegetables), and Japanese meat and potato stew--all sure to become favorites. A visual Learn How feature walks step by step through techniques like shaping dumplings, making pho, and stir-frying with either a flat-bottomed wok or a non-stick skillet. In addition, step photos throughout illustrate processes like flipping a kimchi pancake or slicing steak for negimaki, and an extensive introduction gives essential information on ingredients and easy swaps.

Download or read book South East Asian Food written by Rosemary Brissenden and published by . This book was released on 1996 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: A second edition of a title in the PENGUIN COOKERY LIBRARY series on South East Asian food which includes a range of dishes both classic and modern from Thailand, Indonesia, Malaysia, Singapore, Laos, Cambodia and Vietnam. Previously published in Australia.

Download or read book Rice and Baguette written by Vu Hong Lien and published by Reaktion Books. This book was released on 2016-09-15 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: The once-obscure cuisine of Vietnam is, today, a favorite for many people from East to West. Adapted and modified over thousands of years, it is probably best known as a particularly delicious result of combining traditional southeast Asian cookery with visible outside influences—notably, the crunchy baguette—from its French-occupied past. Drawing on archeological evidence, oral and written histories, and wide-ranging research, Vu Hong Lien tells the complex and surprising history of food in Vietnam. Rice and Baguette traces the prehistoric Việt’s progress from hunter-gathers of mollusks and small animals to sophisticated agriculturalists. The book follows them as they developed new tools and practices to perfect the growing of their crops until rice became a crucial commodity,which then irrevocably changed their diet, lifestyle, and social structure. Along the way, the author shows how Việt cuisine was dramatically influenced by French colonial cookery and products, which introduced a whole new set of ingredients and techniques into Vietnam. Beautifully illustrated throughout and peppered with fascinating historical tales, Rice and Baguette reveals the long journey that Vietnamese food has traveled to become the much-loved cuisine that it is today.