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foodanthro , September 16th, 2016
Shingo Hamada Osaka Shoin Women’s University Fermentation is a preservation technology often seen in Southeast Asia and East Asia, including fish sauce and fermented fish. However, naresaba (fermente…
Greg de St. Maurice , June 7th, 2016
To celebrate the publication of “Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones,” three of the edited volume’s authors—Stephanie Assmann, James Farrer, and David Wa…