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Food Culture in Southeast Asia (Food Culture around the World) Hardcover – August 30, 2008


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Editorial Reviews

Review

"Van Esterik's contribution demonstrates her in-depth knowledge of the culture and foodways of much of Southeast Asia. Her willingness to complicate the matters of colonialism and national or ethnic identity—as well as the impact of globalization on worldwide foodscapes—has raised the bar, I believe, on the academic value that be found in the books in Greenwood's Food Culture around the World Series."

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Southeast Review of Asian Studies



"There are good things here, including Van Esterik's discussion of kitchens as 'ritually important places in traditional Southeast Asian houses' . . . which reminds us that who is cooking and where can be as important as what is on the stove."

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Gastronomica

Book Description

This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.

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Product Details

  • Series: Food Culture around the World
  • Hardcover: 176 pages
  • Publisher: Greenwood; First Edition edition (August 30, 2008)
  • Language: English
  • ISBN-10: 0313344191
  • ISBN-13: 978-0313344190
  • Product Dimensions: 0.8 x 6.8 x 10.2 inches
  • Shipping Weight: 14.1 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #2,441,339 in Books (See Top 100 in Books)

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3 of 3 people found the following review helpful By jen on January 14, 2011
Format: Hardcover
This book is about the history, culture and the progression of food that is consumed, produced and flavored in Southeast Asia. The author does a wonderful job at explaining how colonization and the different empires influenced the population that now exists in Southeast Asia. The history relates to the recipes directly and provides insight into the different spices and how those spices originated into the culture. The book talks about the different types of rice, fruits, fish and other major ingredients in Southeast Asia food. The other focus of the book is recipes and the different cultural settings of how a meal is prepared, who prepares it, how and where it is consumed. Some of the things that the book points out are the different combinations of fruits; rice, spices and preparation make Southeast Asia Cuisine unique.
The book is filled with interesting facts, such as Lao PDR produces 3,200 different kinds of rice and 85% of them are glutinous rice. Glutinous rice is generally hardier rice and can survive droughts, salinity, and floods better than its non-glutinous relative. Noodles are another important part of meals and can be ordered narrow or wide, wet, dry or fried, served with or without fish balls, ground pork, chicken or shrimp.
The book is full of this type of information to prepare the traveler for the type of food and culture that they would encounter on their travels. The recipes are simple and easy to read and prepare. This book gives you a history lesson and facts about preparation and flavor of the food, allowing you to taste the flavor of Southeast Asia.
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Food Culture in Southeast Asia (Food Culture around the World)
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