Research Catalog

Title

At the South-East Asian table / Alice Yen Ho.

Author

Ho, Alice Yen, 1948-

Publication

Kuala Lumpur ; New York : Oxford University Press, 1995.

Items in the Library & Off-site

Details

Description

xi, 84 p. : ill. (some col.); 21 cm.

Summary

Food as a daily meal or as a religious offering is fundamental to the cultures of South-East Asia and is a source of utmost enjoyment to its people. Methods of preparing tasty and economical meals are often discussed with passion, and sacrifices to gods and spirits are invariably conducted with great rejoicing. This book explores the multifaceted aspects of food in South-East Asia. Beginning with a historical and sociological survey of South-East Asian food and eating habits, it goes on to discuss the ingredients and spices used in the region, the character of the food markets, the changing styles of the kitchens, and the different styles of cooking and eating from the past to the present. A final chapter examines common South-East Asian sayings based on the food and culinary habits of the region.

Series Statement

Images of Asia

Uniform Title

Images of Asia

Subject

• Cooking, Southeast Asian
• Food habits > Southeast Asia
• 49.25 food and food preparation
• 73.31 agriculture, cattle breeding (ethnology)
• 73.32 hunting and gathering (ethnology)
• Cooking, Southeast Asian
• Food habits
• Manners and customs
• Kochen
• Kookkunst
• Southeast Asia > Social life and customs
• Southeast Asia
• Südostasien

Genre/Form

• Cookbooks.
• Cookbooks

Bibliography (note)

• Includes bibliographical references (p. 77-80) and index.

Contents

1. Introduction -- 2. Regional Styles -- 3. Basic Ingredients and Spices -- 4. Food from the Palms -- 5. Rice, the Tasty Grain -- 6. Food from the Garden -- 7. The Market -- 8. The Kitchen -- 9. Meals and Etiquette -- 10. The Language of Food.

ISBN

• 9676531073
• 9789676531070

LCCN

95009419

OCLC

• ocm32551687
• 32551687
• SCSB-2079087

Owning Institutions

Princeton University Library