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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Main Author:	Ang Chouléan
Format:	Article
Language:	English
Published:	Université de Provence 2017-11-01
Series:	Moussons
Subjects:	cuisine Cambodia sauces condiments Zhou Daguan tamarind
Online Access:	http://journals.openedition.org/moussons/3968

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spelling	doaj-dd8242f5ab504da9871a924596d72e482020-11-25T01:09:00ZengUniversité de ProvenceMoussons1620-32242262-83632017-11-013018520210.4000/moussons.3968Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’huiAng ChouléanThis 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.http://journals.openedition.org/moussons/3968cuisineCambodiasaucescondimentsZhou Daguantamarind
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Ang Chouléan
spellingShingle	Ang Chouléan Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’hui Moussons cuisine Cambodia sauces condiments Zhou Daguan tamarind
author_facet	Ang Chouléan
author_sort	Ang Chouléan
title	Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’hui
title_short	Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’hui
title_full	Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’hui
title_fullStr	Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’hui
title_full_unstemmed	Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’hui
title_sort	le tamarin dans la cuisine des villages d’angkor : des mémoires de zhou daguan à aujourd’hui
publisher	Université de Provence
series	Moussons
issn	1620-3224 2262-8363
publishDate	2017-11-01
description	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.
topic	cuisine Cambodia sauces condiments Zhou Daguan tamarind
url	http://journals.openedition.org/moussons/3968
work_keys_str_mv	AT angchoulean letamarindanslacuisinedesvillagesdangkordesmemoiresdezhoudaguanaaujourdhui
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Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’hui

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