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Food/Cooking

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Title: Burmese cuisine
Description/subject: "Burmese cuisine includes dishes from various regions of the country, now known as Myanmar. Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by China, India and Thailand. The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed....Contents 1 Eating customs... 2 Influences... 3 Ingredients: 3.1 Starches; 3.2 Ngapi; 3.3 Condiments; 3.4 Fruits... 4 Notable dishes: 4.1 Chinese-inspired; 4.2 Indian-inspired; 4.3 Shan-inspired; 4.4 Mon-inspired; 4.5 Rakhine-inspired... 5 Gallery... 6 See also... 7 References... 8 External links.
Language: English
Source/publisher: Wikipedia
Format/size: html
Date of entry/update: 14 August 2012


Individual Documents

Title: "F & B" ("Myanmar Times" Special Issue on Myanmar Foods and Beverages - June, 2012) "စားေသာက္ကုန္ ႏွင့္ အေဖ်ာ္ယမကာ"
Date of publication: June 2012
Description/subject: Special supplementary issue of Myanmar Times about Myanmar Foods and Beverages..... ျမန္မာတိုင္းမ္ ၏ အထူးထုတ္ အခ်ပ္ပို၊ ျမန္မာအစား အေသာက္ႏွင့္ ေဖ်ာ္ရည္မ်ား အေၾကာင္း။
Language: Burmese/ ျမန္မာဘာသာ
Source/publisher: "Myanmar Times"
Format/size: pdf (933K-OBL version; 0.99MB-original)
Alternate URLs: http://www.myanmar.mmtimes.com/2012/news/575/f_b/fnb.pdf
Date of entry/update: 23 August 2012


Title: Mohinga Memories
Date of publication: November 2009
Description/subject: A connoisseur of Burma’s most celebrated food reminisces over a steaming bowlful of noodles... "You like mohinga?” asked Min Naing as we partook of the quintessential Burmese dish in a bustling tea shop, the center of Burmese social life. It has become our tradition whenever I visit Rangoon to meet in this tea shop and discuss various issues—from food and music to global warming and contemporary American politics—over steaming cups of Burmese tea and bowls of noodles... Tea shops are centers of Burmese culinary culture. I nodded. Few people I know could turn down a bowl of mohinga, the piquant, complex medley of rice noodles and other ingredients in a savory fish-based broth widely regarded as the country’s national dish..."
Author/creator: Withaya Huanok
Language: English
Source/publisher: "The Irrawaddy" Vol. 17, No. 8
Format/size: html
Alternate URLs: http://www2.irrawaddy.org/print_article.php?art_id=17145
Date of entry/update: 28 February 2010


Title: London's Road to Mandalay
Date of publication: February 2006
Description/subject: A Burmese restaurant mixes good food and politics... "It is hard to come across fine Burmese restaurants outside Burma. Most of those that do exist are located in Western countries. To many non-Burmese, traditional Burmese dishes remain an unfamiliar cuisine. Some describe Burmese food as a cross between Thai, Indian and Chinese cuisines, although it does have its own distinctive character..."
Author/creator: Aung Zaw
Language: English
Source/publisher: "The Irrawaddy" Vol. 14, No.2
Format/size: html
Date of entry/update: 01 May 2006