The traditional dietary culture of Southeast Asia / Akira Matsuyama ; translated by Atsunobu Tomomatsu.

Format:

Book

Author/Creator:

Matsuyama, Akira, 1919-2006.

Language:

English

Subjects (All):

Food habits--Southeast Asia--History.

Food habits.

Diet--Southeast Asia--History.

Diet.

History.

Southeast Asia--Social life and customs.

Southeast Asia.

Manners and customs.

Physical Description:

xv, 459 pages : illustrations, maps ; 24 cm

Place of Publication:

London ; New York : Kegan Paul, 2003.

Summary:

This pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia, stretching from Laos and Vietnam to the Philippines and New Guinea. Beginning with the physical and social formation of the Southeast Asian world, the work covers the Neolithic food production economy, the ancient hunting cultures of the pre-European age, the development of agriculture and alcoholic drink-making, the influence of the European colonial age on traditional dietary culture, the contemporary food practices of the area including agriculture and stock raising, and the ancient traditional foods that survive today, such as black sugar, fish sauce, and soybean products, which are so widely used in fusion cuisine.

Notes:

Includes bibliographical references and index.

ISBN:

0710307292

OCLC:

50715303