| Title : | Asian food heritage : harmonizing culture, technology and industry volume one | | Material Type: | printed text | | Authors: | Institute of Thai Studies Chulalongkorn University, Editor | | Publisher: | Bangkok : Institute of Thai Studies, Chulalongkorn University | | Publication Date: | 2013 | | Pagination: | xix,162 p. | | Layout: | ill. | | Size: | 21 ซม. | | ISBN (or other code): | 978-976-616-551-722-5 | | Price: | บริจาค. | | Languages : | English (eng) | | Descriptors: | [LCSH]Cookery, Asian
[LCSH]Food, Asian
| | Keywords: | Food. | | Class number: | TX641 W72 2013 | | Contents note: | Korean temple food and way of modernization.-- Rice and performance for the sustenance of traditional heritage in Southeast Asian communities selected cases in Borneo, Sabah, Malaysis.-- Herbal medicine in Indonesian culture: from food to cure.-- Rice and bread in Iran.-- Will globalization overwhelm local traditional food culture.-- The Mughal culinary tradition distinct features of Awadh cuisine from pre-modern to post-modern India.-- La-Phet : part of Myanmar peoples' lives tradition and culture.-- Authentic Thai food and beverages as an element of the experience in hotels and resort clusters.-- Umami a critical role in the palatability of food.-- | | Curricular : | BNS/GE | | Record link: | http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=23251 |
Asian food heritage : harmonizing culture, technology and industry volume one [printed text] / Institute of Thai Studies Chulalongkorn University, Editor . - Bangkok : Institute of Thai Studies, Chulalongkorn University, 2013 . - xix,162 p. : ill. ; 21 ซม. ISSN : 978-976-616-551-722-5 : บริจาค. Languages : English ( eng) | Descriptors: | [LCSH]Cookery, Asian
[LCSH]Food, Asian
| | Keywords: | Food. | | Class number: | TX641 W72 2013 | | Contents note: | Korean temple food and way of modernization.-- Rice and performance for the sustenance of traditional heritage in Southeast Asian communities selected cases in Borneo, Sabah, Malaysis.-- Herbal medicine in Indonesian culture: from food to cure.-- Rice and bread in Iran.-- Will globalization overwhelm local traditional food culture.-- The Mughal culinary tradition distinct features of Awadh cuisine from pre-modern to post-modern India.-- La-Phet : part of Myanmar peoples' lives tradition and culture.-- Authentic Thai food and beverages as an element of the experience in hotels and resort clusters.-- Umami a critical role in the palatability of food.-- | | Curricular : | BNS/GE | | Record link: | http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=23251 |
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