Asia on Tour

Asia on Tour PDF Author: Tim Winter
Publisher: Routledge
ISBN: 1134044348
Category : Political Science
Languages : en
Pages : 457

Book Description
With the vast majority of academic theory on tourism based onWestern tourists, Asia on Tour illustrates why the rapid growth of travel for leisure and recreation in Asia demands a reappraisal of how tourism is analyzed and understood. Examining domestic and intra-regional tourism, the book reveals how improvements in infrastructures, ever increa

Southeast Asian Flavors

Southeast Asian Flavors PDF Author: Robert Danhi
Publisher:
ISBN: 9780981633909
Category : Cooking, Malay
Languages : en
Pages : 0

Book Description
Demystifying Southeast Asia's cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.

Maangchi's Big Book of Korean Cooking

Maangchi's Big Book of Korean Cooking PDF Author: Maangchi
Publisher: Harvest
ISBN: 1328988120
Category : Cooking
Languages : en
Pages : 451

Book Description
"The definitive book on Korean cuisine by "YouTube's Korean Julia Child" and the author of Maangchi's Real Korean Cooking." --

Peranakan Heritage Cooking

Peranakan Heritage Cooking PDF Author: Philip Chia
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435090
Category : Cooking
Languages : en
Pages : 187

Book Description
Long before fusion cuisine captured the imagination of the world, the Peranakans were blending Chinese ingredients and cooking techniques with the spices and native ingredients used by the indigenous Malays, over time establishing a repertoire of recipes avidly followed to this day. Peranakan food is typically aromatic and spicy and features ingredients that include cocnut milk, galangal, turmeric, candlenuts, laksa leaves, pandan leaves, tamarind pulp, lemongrass, chillies, shallots, basil and coriander.

Delightful Nyonya Treats

Delightful Nyonya Treats PDF Author: Philip Chia
Publisher: Marshall Cavendish International (Asia)
ISBN: 9789814677899
Category : Cooking
Languages : en
Pages : 0

Book Description
The Peranakans A people of mixed Chinese and Malay heritage, the Peranakans are known for their outstanding cuisine. Traditionally prepared by the womenfolk, or Nyonyas, the cuisine combines the best cooking styles and ingredients from the Chinese and Malay kitchens. ----------- With their vibrant colours, aromatic flavours and endless variety, Nyonya snacks and desserts make delightful treats whatever the occasion. In this book, renown Peranakan chef Philip Chia shares 30 recipes for irresistible Nyonya delights including essential favourites and many forgotten treats that will excite even the most jaded Peranakan palate. Written with easy-to-follow step-by-step instructions, creating these mouth-watering, crowd-pleasing treats has never been easier

Textural Characteristics of World Foods

Textural Characteristics of World Foods PDF Author: Katsuyoshi Nishinari
Publisher: John Wiley & Sons
ISBN: 1119430690
Category : Technology & Engineering
Languages : en
Pages : 422

Book Description
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Environment, Trade and Society in Southeast Asia

Environment, Trade and Society in Southeast Asia PDF Author:
Publisher: BRILL
ISBN: 9004288058
Category : History
Languages : en
Pages : 270

Book Description
In Environment, Trade and Society in Southeast Asia: A Longue Durée Perspective, eleven historians bring their knowledge and insights to bear on the long Braudelian sweep of Southeast Asian history. In doing so they seek both to debunk simplistic assumptions about fragile traditions and transformational modernities, and to identify real repeating patterns in Southeast Asia's past: clientelistic political structures, periodic tectonic and climatic disasters, ethnic occupational specializations, long cycles of economic globalization and deglobalization. Their contributions range across many centuries: from the Austronesian expansion to the Aceh tsunami, and from the Sanskrit cosmopolis to the Asian financial crisis. The book is inspired by, and dedicated to, Peter Boomgaard, a scholar whose work has embodied the Braudelian spirit in Southeast Asian historiography. This title is available online in its entirety in Open Access.

CMF Design

CMF Design PDF Author: Liliana Becerra
Publisher: Frame Publishers
ISBN: 9491727796
Category : Architecture
Languages : en
Pages : 212

Book Description
In this first book about the rather young discipline, the author consolidated its key principles, so that they can be consulted, referenced and utilised by both design students and professionals. Only when the perfect balance between visual beauty and functional performance is achieved, can a product provide a consistent and successful user experience. The discipline of CMF design focuses on designing and specifying colours, materials and finishes to support both functional and emotional attributes of products. The work of the CMF designer combines aesthetics and practical knowledge of materials and technologies with intangible human perceptions of value. This area of design expertise is increasingly in demand. Consumer product manufacturers have an enhanced awareness of its great potential for diversifying product portfolios at relatively low costs, while still maintaining a similar or the same product shape, functionality or tooling. It can work as a key avenue to create a sense of novelty and higher value propositions. From a marketing perspective, CMF design is a valuable tool when it comes to positioning products, collections and categories according to market tiers and consumer segmentations. Introducing the CMF process and detailing the areas of colour, material and finish design, this book serves as a valuable source of information about this emerging professional discipline and its fundamental principles.

The End of Char Kway Teow and Other Hawker Mysteries

The End of Char Kway Teow and Other Hawker Mysteries PDF Author: Leslie Tay
Publisher:
ISBN: 9789810865153
Category : Cooking, Singaporean
Languages : en
Pages : 405

Book Description
Why is char kway teow disappearing? What is the difference between bak chor mee and Teochew mee? Where is the chwee in chwee kueh? How do you make milky fish soup without milk? What are the signs of a good rojak stall? Where can you find pork belly satay? Which came first, white or black carrot cake? Who created bak kut teh, Singapore or Malaysia? All the answers, and more, plus where to find the best of Singapore's classic hawker dishes, in this indispensable insider's guide to hawker food by Asia Pacific's number one food blogger Dr. Leslie Tay, of I Eat, I Shoot, I Post (ieatishootipost.com) fame. Try Leslie's top picks before they disappear!
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