At the South-East Asian table

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.