The Food and Cooking of Malaysia and Singapore, Indonesia and the Philippines

Over 340 Recipes Shown Step by Step in 1400 Beautiful Photographs

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Author: Ghillie Basan,Terry Tan,Vilma Laus

Publisher: Southwater Publishing

ISBN: 9781780194240

Category:

Page: 512

View: 2633

This title explores the fascinating history, the rich culture and the social traditions of the Malaysian and Singaporean people, and the development of their cuisine. Classic recipes offer an authentic taste of South-east Asia for the Western kitchen.

Best-Ever Cooking of Malaysia, Singapore, Indonesia & the Philippines

Over 340 Recipes Shown Step by Step in 1400 Beautiful Photographs; Ingredients, Techniques, Traditions and All the Popular Local Dishes

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Author: Ghillie Basan,Terry Tan,Vilma Laus

Publisher: Hermes House

ISBN: 9780857231789

Category: Cooking

Page: 512

View: 308

Malaysia, Singapore, Indonesia, and the Philippines produce some of the most exciting and popular food in the world. Each country has its own style of cooking, but they all share an emphasis on using fresh seasonal ingredients. This volume explores the history, culture, customs, feasts, and festivals of these South-East Asian countries and brings together a wonderful selection of fragrant and aromatic dishes that are easy to make.

Food Culture in Southeast Asia

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Author: Penny Van Esterik

Publisher: ABC-CLIO

ISBN: 0313344191

Category: Cooking

Page: 141

View: 3429

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

Food and Culture

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Author: Pamela Goyan Kittler,Kathryn P. Sucher,Marcia Nelms

Publisher: Cengage Learning

ISBN: 1305886879

Category: Health & Fitness

Page: 560

View: 8564

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Chinese Food and Foodways in Southeast Asia and Beyond

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Author: Tan Chee-Beng

Publisher: NUS Press

ISBN: 9971695480

Category: Social Science

Page: 320

View: 4218

Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.

Some Like It Hot

Spicy Favorites From The World's Hot Zones

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Author: Clifford Wright

Publisher: Harvard Common Press

ISBN: 9781558322691

Category: Cooking

Page: 453

View: 2272

A tour of the planet's hottest food features three hundred fifty recipes drawn from the world's great cuisines, including chicken cooked in Hell from Cameroon and fiery fennel couscous from Tunisia.

Jellyfish Blooms: Ecological and Societal Importance

Ecological and Societal Importance : Proceedings of the International Conference on Jellyfish Blooms, Held in Gulf Shores, Alabama, 12-14 January 2000

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Author: J. E. Purcell,W. M. Graham,Henri J. Dumont

Publisher: Springer Science & Business Media

ISBN: 9780792369646

Category: Nature

Page: 333

View: 3363

Jellyfish', a group that includes scyphomedusae, hydromedusae, siphonophores and ctenophores, are important zooplankton predatorsthroughout the world's estuaries and oceans. These beautiful creatureshave come to public attention as featured exhibits in aquaria and innews headlines as invaders and as providers of genes used inbiomedical research. Nevertheless, jellyfish are generally consideredto be nuisances because they interfere with human activities bystinging swimmers, clogging power plant intakes and nets of fishermenand fish farms, and competing with fish and eating fish eggs andlarvae. There is concern that environmental changes such as globalwarming, eutrophication, and over-fishing may result in increasedjellyfish populations.The literature reviews and research papers in this volume explore theinteractions between jellyfish and humans. Papers cover the medicalaspects of jellyfish stings, jellyfish as human food and jellyfishfisheries, interactions of jellyfish and fish, effects ofenvironmental changes on jellyfish, effects of introduced ctenophoreson the Black Sea ecosystem, factors causing increases orconcentrations of jellyfish, and others aspects of jellyfish ecology.This is an important reference for students and professional marinebiologists, oceanographers, fishery scientists, and aquarists.

Cuisines of Southeast Asia

A Culinary Journey Through Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia, and the Philippines

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Author: Gwenda L. Hyman

Publisher: Wiley

ISBN: 9780471582496

Category: Cooking

Page: 197

View: 393

A culinary journey through Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia, and the Philippines. Hyman introduces readers to the richness and variety of the foods of this exciting and diverse region, and explains how the history, geography, and religion of the area have shaped each country's cuisine. Maps and illustrations.