Akira Matsuyama

Traditional Dietary Culture Of Southeast Asia (eBook, PDF)

Its Formation and Pedigree

• Format: PDF

Produktbeschreibung

First Published in 2002.Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre-European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 478
• Erscheinungstermin: 5. November 2013
• Englisch
• ISBN-13: 9781136887949
• Artikelnr.: 39993743

Autorenporträt

Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo.

Inhaltsangabe

Introduction, 1 Geographical characteristics of Southeast Asia 2
Traditional dietary culture and traditional foods Chapter 1 Formation of
the Southeast Asian world 1 Period of crustal movement 2 The glacial period
of the Quaternary 3 Appearance of humans in Southeast Asia and their
genealogy 4 Distribution and migration of human populations 5 Natural
environments of Southeast Asia Chapter 2 Dietary culture in the prehistoric
times 1 Paleolithic age 2 Transition from the Paleolithic age to the
Neolithic age 3 Neolithic age of food-production economy Chapter 3 Dietary
culture in the pre-European age 1 At the beginning of the historical age 2
Dietary culture during the early stage of the pre-European age 3 Dietary
culture during the early stage of the pre-European age found in
inscriptions 4 Stone reliefs of the Borobudur Buddhism site 5 Dietary
culture during the late pre-European age 6 Temple reliefs of the late stage
of the preEuropean age 7 Dietary culture of the pre-European age found in
old Chinese historical records 8 Development of alcoholic-drink making in
the preEuropean age Chapter 4 The European colonial age 1 The dietary
culture of Southeast Asia at the beginning of the 16th century as found in
navigation records during the age of geographical discoveries 2 Navigation
records by Europeans in the 16th century 3 Javanese dietary culture in the
modern age described in The History of Java by T.S. Raffles 4 Dietary
culture in Dutch colonial days described in Dagh-Register Casteel Batavia
and Nederlmidsch4tulisc)I Plakaatboek 5 Commercial crops: The increase in
production of sugar, coffee and tea (A case study on Java) 6
Characteristics of Javanese traditional dietary culture in the Dutch
colonial age Traditional dietary culture of Southeast Asia Chapter 5
Present dietary culture of Southeast Asia 1 Comparison of traditional
dietary culture of the prehistoric age with that of the present day 2
Agriculture, stock raising and dietary life in mainland region 3
Agriculture, stock raising and dietary life in archipelagic region 4 The
dietary life in West New Guinea 5 Hunters and gatherers existing in
Southeast Asia 6 Changes in agricultural practice and the tradition of
staple food culture Chapter 6 Traditional foods surviving to the present
day 1 Sugary sap from the flower stalks of palm trees and palm wine 2 Black
sugar and sago 3 Traditional fermented foods 4 Soybean products 5 Fishery
salt-preserved foods and fish sauce 6 Starters used for food fermentation