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 Essentials of Asian Cuisine written by Corinne Trang and published by Simon & Schuster. This book was released on 2010-06-01 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume. But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes. Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens. Explaining how and why Chinese cuisine is at the root of all Asian cooking, she describes in familiar terms the techniques that incorporate the five senses and embody the Chinese yin yang philosophy of balanced opposites. Trang uses Asian ingredients commonly found in supermarkets and through mail-order sources -- such as fish sauce, lemongrass, and rice noodles -- to guide home cooks through the preparation of healthy, sensual meals. She illuminates the mysteries of authentic Asian cooking, explaining the aromatic herbs and spices that make Asian cuisine vibrant, colorful, and distinctive. Trang brings together more than three hundred traditional and cutting-edge recipes for condiments, appetizers, main courses, vegetables, and sweets and drinks from China, Japan, Korea, and Southeast Asia. Mouthwatering items include Chinese Scallion Pancakes, Filipino Fried Spring Rolls, Spicy Indonesian Crab Fried Rice, Japanese Miso-Marinated Black Cod, Japanese Spring Water Tofu with Sweet Sake Sauce, Stir-Fried Leafy Greens, Chinese Pork Ribs with Black Bean and Garlic Sauce, Green Tea Ice Cream, and Thai Coffee. In organizing the book by type of food, Trang allows cooks to see both the common elements and the distinctive individualities of Asian national and regional cooking. Trang explains the roots of major recipes and discusses where they appear in various guises in different countries. Vietnam's Canh Ca Chua (Hot and Sour Fish Soup), for example, can also be found in Cambodian, Indonesian, and Thai cuisines; Trang provides the recipes for both the master soup and its variations. Trang includes a comprehensive glossary of Asian ingredients, plus a detailed list of resources for purchasing special ingredients and equipment. She offers sample menus, including a Chinese Dim Sum, a Filipino Dinner, and a Japanese Lunch. A special section on feng shui demonstrates how to organize and beautifully present a meal. In this lavishly designed and illustrated volume, more than eighty-five original black-and-white and color photographs bring to life the ingredients, dishes, and people of Asia. The book is rich with personal anecdotes and intriguing information about Asian culture, and nowhere else will you find such a clear, comprehensive, and accessible treatment of Asian cuisine. More than a cookbook, Essentials of Asian Cuisine is a celebration of exotic culinary delights.
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 The Globalization of Asian Cuisines written by James Farrer and published by Springer. This book was released on 2015-08-18 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.
Download or read book Re orienting Cuisine written by Kwang Ok Kim and published by Berghahn Books. This book was released on 2015-02-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Download or read book The Cuisines of Asia written by Jennifer Brennan and published by Macmillan. This book was released on 1989-11-15 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: An encyclopedic cookbook featuring more than three hundred recipes - all adapted for American kitchens and ingredients - encompasses the authentic cuisines of China, Japan, India, Indonesia, Korea, Thailand, Malaysia, the Philippines, and Vietnam.
Download or read book Asian Flavors written by Wendy Sweetser and published by Kodansha America. This book was released on 2005 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asian Flavors is a Kodansha International publication.
Download or read book Tropical Asian Cooking written by Wendy Hutton and published by Tuttle Publishing. This book was released on 2002-05-15 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring delicious recipes from India, Indonesia, Thailand, Vietnam, Singapore, Malaysia and the Maldives, this Asian cookbook is a great introduction to the flavors of tropical Asia. This cookbook truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional—reflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients. This modern, fresh approach to Asian cooking is in demand around the world today—honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion—from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home. Featured recipes include: Grilled beef with rendang marinade Fragrant crab cakes Ginger-poached chicken breast on mshroom medley Spiced tuna steaks with citrus salsa Green Mango salad Rose-flavoured lassi with pistachios Spicy chicken and mango sushi And many more!
Download or read book Asian American Food Culture written by Alice L. McLean and published by Greenwood. This book was released on 2015-04-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Covering everything from the establishment of the shrimping industry in 18th-century Louisiana to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture."-- Provided by publisher.
Download or read book Taste of Asia written by Sallie Morris and published by Southwater Publishing. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This catalogue includes essential information on every type of ingredient from the daily staples, such as rice and noodles, to unusual fruits and vegetables, herbs, spices and aromatics, and fish, meat and poultry. Over 100 enticing, authentic dishes, are photographed in colour with step-by-step instructions.
Download or read book A History of Food Culture in China written by and published by World Scientific. This book was released on 2015-07-23 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food."--
Download or read book The Asian Grandmothers Cookbook written by Patricia Tanumihardja and published by Sasquatch Books. This book was released on 2010-06-01 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asian grandmothers — whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent — are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.
Download or read book Curried Cultures written by Krishnendu Ray and published by Univ of California Press. This book was released on 2012-05-01 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.
Download or read book Golden Arches East written by James L. Watson and published by Stanford University Press. This book was released on 2006-03-13 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: McDonald's restaurants are found in over 100 countries, serving tens of millions of people each day. What are the cultural implications of this phenomenal success? The widely read—and widely acclaimed—Golden Arches East argues that McDonald's has largely become divorced from its American roots and become a "local" institution for an entire generation of affluent consumers in Hong Kong, Beijing, Taipei, Seoul, and Tokyo. In the second edition, James L. Watson also covers recent attacks on the fast-food chain as a symbol of American imperialism, and the company's role in the obesity controversy currently raging in the U.S. food industry, bringing the story of East Asian franchises into the twenty-first century. Praise for the First Edition: "Golden Arches East is a fascinating study that explores issues of globalization by focusing on the role of McDonald's in five Asian economies and [concludes] that in many countries McDonald's has been absorbed by local communities and become assimilated, so that it is no longer thought of as a foreign restaurant and in some ways no longer functions as one." —Nicholas Kristof, New York Times Book Review "This is an important book because it shows accurately and with subtlety how transnational culture emerges. It must be read by anyone interested in globalization. It is concise enough to be used for courses in anthropology and Asian studies." —Joseph Bosco, China Journal "The strength of this book is that the contributors contextualize not just the food side of McDonald's, but the social and cultural activity on which this culture is embedded. These are culturally rich stories from the anthropology of everyday life." —Paul Noguchi, Journal of Asian Studies "Here is the rare academic study that belongs in every library."—Library Journal
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 The Asian Kitchen written by Kong Foong Ling and published by Periplus Editions (HK) Limited. This book was released on 2007-11-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort. A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.
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.
