Traditional Dietary Culture Of Southeast Asia : Its Formation and Pedigree (Hardcover)

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