SPRING 2006 ETHNIC COOKING NOTES

Burmese Cooking

I haven't gathered up my notes on the history and practice of Burmese cooking yet. Hopefully, you listened to the lecture.
Joze Burmese Recipes
:> Betel chewing has been enjoyed in South and Southeast Asia for many centuries. A quid made of areca palm nut wrapped inside a leaf of betel pepper vine which has been smeared with slaked lime, is stowed in the side of the mouth and chewed until it becomes finely ground For further reference, I like this article: Betel Chewing in South-east Asia. You should note, however, that some sources say the nuts are carcinogenic (Spoilsports!)
Nancy McDermott's Real Thai Cooking---Breaks differences down by region.
Website from Shirley Tessler Burmese Cooking


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