Cover; Title Page; Copyright Page; Dedication; Contents; Preface; Explanatory notes; Whole map of Southeast Asia; Introduction; 2 Traditional dietary culture and traditional foods; 1 Geographical characteristics of Southeast Asia; Chapter 1 Formation of the Southeast Asian world; 5 Natural environments of Southeast Asia; 4 Distribution and migration of human populations; 3 Appearance of humans in Southeast Asia and their genealogy; 2 The glacial period of the Quaternary; 1 Period of crustal movement; Chapter 2 Dietary culture in the prehistoric times
3 Neolithic age of food-production economy2 Transition from the Paleolithic age to the Neolithic age; 1 Paleolithic age; Chapter 3 Dietary culture in the pre-European age; 8 Development of alcoholic-drink making in the pre-European age; 7 Dietary culture of the pre-European age found in old Chinese historical records; 6 Temple reliefs of the late stage of the pre-European age; 5 Dietary culture during the late pre-European age; 4 Stone reliefs of the Borobudur Buddhism site; 3 Dietary culture during the early stage of the pre-European age found in inscriptions
2 Dietary culture during the early stage of the pre-European age1 At the beginning of the historical age; Chapter 4 The European colonial age; 6 Characteristics of Javanese traditional dietary culture in the Dutch colonial age; 5 Commercial crops: The increase in production of sugar, coffee and tea (A case study on Java); 4 Dietary culture in Dutch colonial days described in DaghHegister Casteel Batavia and Nederlandsch-Indisch Plakaatboek; 3 Javanese dietary culture in the modern age described in The History of Java by TS. Raffles; 2 Navigation records by Europeans in the 16th century
1 The dietary culture of Southeast Asia at the beginning of the 16th century as found in navigation records during the age of geographical discoveriesChapter 5 Present dietary culture of Southeast Asia; 6 Changes in agricultural practice and the tradition of staple food culture; 5 Hunters and gatherers existing in Southeast Asia; 4 The dietary life in West New Guinea; 3 Agriculture, stock raising and dietary life in archipelagic region; 2 Agriculture, stock raising and dietary life in mainland region
1 Comparison of traditional dietary culture of the prehistoric age with that of the present dayChapter 6 Traditional foods surviving to the present day; 6 Starters used for food fermentation; 5 Fishery salt-preserved foods and fish sauce; 4 Soybean products; 3 Traditional fermented foods; 2 Black sugar and sago; 1 Sugary sap from the flower stalks of palm trees and palm wine; Concluding Remarks; Notes; References; A list of quotations of tables, figures and photographs; Acknowledgements; Appendix table (Traditional foods in Southeast Asian countries); Index
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