Sticky rice, fermented fish, and the course of a kingdom: The politics of food in Northeast Thailand

Asian Studies Review

Volumn 29, Issue 3, 2005, Pages 247-258

  Lefferts, Leedom ^a  

^a SMITHSONIAN INSTITUTION   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957242308     PISSN: 10357823     EISSN: 14678403     Source Type: Journal    
DOI: 10.1080/10357820500270136     Document Type: Article

References (33)

1. Adams, Marie Jeanne. 1977. “ Style in Southeast Asian materials processing: some implications for ritual and art ”. In Material culture: styles, organization, and dynamics of technology, Edited by: Lechtman, H., and Merrill, R., 21–52. St. Paul: West Publishing Co. 1975 Proceedings of The American Ethnological Society
2. Alford, Jeffrey, and Duguid, Naomi. 2000. Hot sour salty sweet: A culinary journey through Southeast Asia, New York: Artisan.
3. Aymonier, Étienne. 2000. Isan travels: Northeast Thailand's economy in 1883–1884, Vol. 2, 18951897Bangkok: White Lotus. Originally published as Voyage dans le Laos, trans W. E. J. Tips
4. Barnhart, Clarence L., 1958. New American college dictionary, New York: Random House.
5. Bourdieu, Pierre. 1984. Distinction: A social critique of the judgment of taste, Cambridge, MA: Harvard University Press. trans R. Nice
6. Cort, Louise A., and Lefferts, Leedom. Thai stoneware production in Mainland Southeast Asia: From present to past. October2–6. Sarteano, Italy: European Association of Southeast Asian Archaeologists. Paper presented at the 8th International Conference
7. Cort, Louise. A., Transforming “tradition”–creating a village-based factory to make and market stoneware jars in Northeast Thailand. March24. Chicago, Illinois: Association for Asian Studies. Paper presented in panel, Crafting identities: pottery communities as tradition in transformation, at Annual Meeting
8. Griswold, Alexander B., and Prasert, na Nagara. 1971. The inscription of King Rāma Gamhèn of Sukhodaya (1292 A.D.): epigraphic and historical studies no. 9. Journal of the Siam Society, 59 (2): 179–229. plus 18 plates
9. Hanks, Jane Richardson. 1960. “ Reflections on the ontology of rice ”. In Culture in history: Essays in honor of Paul Radin, Edited by: Diamond, S., 298–301. New York: Columbia University Press.
10. Heckman, Charles W., 1979. Field ecology in Northeastern Thailand: The effects of wet and dry seasons on a cultivated aquatic ecosystem, The Hague: Dr W. Junk bv Publishers.
11. Higham, Charles. 2002. Early cultures of Mainland Southeast Asia, Bangkok: River Books.
12. Keyes, Charles F., 1967. Isan: Regionalism in Northeastern Thailand, Ithaca, New York: Southeast Asia Program, Cornell University. Data paper #65
13. Lebar, Frank M., 1967. Miang: Fermented tea in North Thailand. Behavioral Science Notes, 2: 105–19.
14. Mayoury and Pheuiphanh, Ngaosrivathana., 1998. Paths to conflagration: Fifty years of diplomacy and warfare in Laos, Thailand, and Vietnam, 1778–1828, Ithaca, New York: Southeast Asia Program, Cornell University.
15. Mintz, Sidney W., 1985. Sweetness and power: The place of sugar in modern history, New York: Viking Penguin.
16. Moxham, Roy. 2001. The great hedge of India, New York: Carroll & Graf Publishers.
17. Nitta, Eiji. 1992. Ancient industries, ecosystem, and environment: special reference to the Northeast of Thailand. Kagoshima University Historical Science Reports, 39: 61–80.
18. Nitta, Eiji. 1997. Iron-smelting and salt-making industries in Northeast Thailand. Indo-Pacific Prehistory Association Bulletin, 16: 153–60. Chiang Mai Papers, Volume 3
19. Oseland, James. 2003. Thai Soul. Saveur,: 52–65. #67
20. Prapasri, Puwastein J., Yhoung-aree, Dhanamitta S., and Sirichakwal, PP., 1988. Baseline study of fermented fish products in Thailand, Bangkok: Institute of Nutrition, Mahidol University.
21. Preecha, Phinthong. 1989. Isan-Thai-English dictionary, Ubol, Thailand: Siritham Press.
22. Sing, Phia. 1981. Traditional recipes of Laos, Edited by: A. and Davidson, J., London: Prospect Books. trans. Phouangphet Vannithone and Boon Song Klausner
23. So, Sethaputra. 1987. New model Thai-English dictionary, Vol. 2., Bangkok: Thai Watana Panich Press.
24. Streckfuss, David. 2001. Program guide, Khon Kaen, Thailand: Study Center, Council on International Educational Exchange.
25. Suparp, Boonchai. Geography of Northeast Thailand. January. pp. 9–12. Nakon Phanom. Paper presented in panel, Isan studies, at the 8th International Conference on Thai Studies
26. Tanabe, Shigeru. 1994. Ecology and practical technology, Bangkok: White Lotus.
27. Tej, Bunnag. 1977. The provincial administration of Siam: 1892–1915, Kuala Lumpur: Oxford University Press.
28. Thongchai, Winichakul. 1994. Siam mapped: A history of the geo-body of a nation, Honolulu: University of Hawai'i Press.
29. Van Esterik, Penny. 1986. Feeding their faith: Recipe knowledge among Thai Buddhist women. Food and Foodways, 1 (1): 198–215.
30. Van Esterik, Penny. 1994. From Marco Polo to McDonalds: Thai Cuisine in Transition. Food and Foodways, 5 (20): 177–93.
31. Walker, Marilyn. 1996. “ Tai identity as image and practice: Food and status in elite homes ”. Edited by: Walker and Yasmeen. 4–19.
32. Walker, Marilyn., and Yasmeen, Gisèle. 1996. “ Contemporary perspectives on Thai foodways ”. Vancouver, BC: Centre for Southeast Asian Research, Institute of Asian Research, The University of British Columbia. Research Monograph #11
33. Watabe, Tadayo. 1967. Glutinous rice in Northern Thailand, Kyoto: Center for Southeast Asian Studies, Kyoto University.