Week 8

2. Definitions - none for this week.

3. You will need to find and read an article on differences between foods in SE Asian cultures. This should basically be a paper that contrasts communities or cultures in some way based upon their crops, foods, or food processes. This will be briefly presented in class.

[tli] Avieli, Nir. 2005. Roasted pigs and bao dumplings: Festive food and imagined transnational identity in

Chinese–Vietnamese festivals. Asia Pacific Viewpoint 46 (3):281-293. [tli]

[NC] Cadilhon, Jean-Joseph, et. al. 2006. Traditional vs. Modern Food Systems? Insights from Vegetable Supply Chains to Ho Chi Minh City (Vietnam). Development Policy Review 24(1): 31-49. I am not able to put the link to this article that redirect page link to pdf file may blocked with google filter page.

Please go to Cadilhon 2006.pdf or the article link at the bottom to view this article. [NC]

[fig] Omori, M. & Nakano, E. 2001. Jellyfish Fisheries in Southeast Asia. Hydrobiologia. 451(1):19-26.

[ln] Wahlqvist, M. L. (2002). Asian migration to Australia: food and health consequences. Asia Pacific J Clin Nutr, 11: S562-S568. [ln]

[arb] Petters, Gustav Sigismund. (1848) Mangos. Die Geschickte Hausfrau. Harrisburg. Translation and commentary in: Weaver, William Woys. (1983) Saurekraut Yankies: Pennsylvania German Foods and Foodways. University of Pennsylvania press, Philadelphia.

Since my absence today was pre-arranged, I typed a paragraph on my article for the week:

I chose this recipe and accompanying commentary because it is an interesting example of the diffusion of knowledge independent of the original culture and plants, and it is Based on SE Asian plants. If you go to a farmers market in eastern PA and request a fresh “mango”, the owner will quickly hand you a nice red bell pepper. This recipe explains why. The spices that I mentioned Tues. as ubiquitous in all local stores, are also ubiquitous in the cookbooks form the 1800s that I am using as part of my study. They are dry, easily shipped, and were pouring out of the European colonies in SE Asia. Not so easy to ship were fleshy fruits, such as Mango. However, mango pickles could be shipped and became a rare delicacy. Because of this, People began to developed facsimiles using other fruits including various melons and peppers. What I posted is (first page) a recipe from a 1848 cookbook for “mangos” made using muskmelon as the primary ingredient. The original language was German, the dominant language of PA until the late 1800s. The translation and accompanying commentary was published in 1983 by William Woys Weaver, a local culinary historian well respected by a number of my Mennonite informants.

[mr] Yamada K., et. al. 2004. Use of Natural Biological Resources and Their Roles in Household Food Security in Northwest Laos. Southeast Asian Studies 41(4): 426-443. [mr]

[hl] Aidoo, K.E., M.J. Rob Nout & P.K. Sarkar. 2005. Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Research 6(1):30-39.[hl]

[ss]

Chang, Jen-Hu. 1977. Tropical Agriculture: Crop Diversity and Crop Yields. Economic Geography. Vol. 53 (3) pp. 241-254

[ss]

4. Be sure to have read and be able to present at least two papers for the class in 2-5 minutes.

5. Submit a written review of one article following the instructions provided by the instructor.

[tli] Viet, Nguyen. 2008. Hoabinhian macrobotanical remains from archaeological sites in Vietnam: Indicators of climate changes from the late Pleistocene to the early Holocene.Indo-Pacific Prehistory Bulletin 28: 80-83.

Review of Viet 2008 [tli]

[fig] Laohavechvanich, P., Kangsadalampai, K., Tirawanchai, N., Ketterman, A.J. 2006. Effect of different Thai traditional processing of various hot chili peppers on urethane-induced somatic mutation and recombination in Drosophila melanogaster: Assessment of the role of glutathione transferase activity. Food and Chemical Toxicology. 44(8):1348-1354. Ignore this.

Review

[fig]