Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’hui
This note wants to study the famous record of Zhou Daguan on the late XIIIth Angkorian society as a resource for social and cultural anthropology in Cambodia. The author puts into perspective several remarks made by the Chinese traveler on the people of Angkor cuisine habits with the practices he ob...
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| Format: | Article |
| Language: | English |
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Université de Provence
2017-11-01
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| Series: | Moussons |
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| Online Access: | http://journals.openedition.org/moussons/3968 |
| Summary: | This note wants to study the famous record of Zhou Daguan on the late XIIIth Angkorian society as a resource for social and cultural anthropology in Cambodia. The author puts into perspective several remarks made by the Chinese traveler on the people of Angkor cuisine habits with the practices he observes in familial context in Siem Reap today. This note questions especially the part taken by tamarind in the cooking of sauces and condiments in Cambodian culinary art. |
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| ISSN: | 1620-3224 2262-8363 |