Food Resource
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- http://lilt.ilstu.edu/rtdirks/SEASIA.html
SouthEast Asia references regarding food habits.
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DEMOGRAPHICS, ECONOMICS, DEVELOPMENT
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Campbell, M. and R. Loewen. 1981. The food habits of Southeast Asian refugees. The Candian Home Economics Journal 31(2):92-95.
Khaing, M.M. 1962. Burmese Family. Indiana Univ. Press, Bloomington.
- Tong, Amy. 1981Winter. Refugees and the Need To Understand Their Problems. Journal Home Economics :21.
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Food Preferences of Southeast Asians.
Excerpt The peoples of Cambodia, Laos, and Vietnam differ in language but follow a similar dietary pattern.
Rice is the staple food. Considerable ceremonial importance is attached to its preparation. The ability of a woman to fix rice properly and in goodly amounts for all family members reflects but domestic efficency. She may make various kinds of breads and noodles from rice, and pastry from a special variety known as sweet or sticky rice. This may also be distilled into a light alcoholic beverage similar to the Japanese sake.
Soya beans are to the Southeast Asians what dairy products are to Americans.
Fruit and vegetables are usually eaten fresh.
Poultry and eggs, especially duck eggs, are favored.
Pork and organ meats, including blood, are the chief meats used. Beef is marketed mostly in the cities and is also a food of the Lao Hmong who live in the mountains.
Fish and seafood are served every day regardless of the family's social class or religion. Asian families use fish sauce as a condiment and as a seasoning.
Tea is served at every meal. Southeast Asians will also drink carbonated beverages but only occasionally.
Cow's milk and other dairy products, however, are nearly unknown except in the cities where the well-to-do have acquired a taste for sweetened condensed milk.
Updated: Monday, November 9, 2009. |
