Flavors Of Burma

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CONTACT: ANNE E. MCBRIDE
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Flavors of Burma (Myanmar)
Cuisine and Culture from the Land of Golden Pagodas
Susan Chan

Burma, also called Myanmar, is located in Southeastern Asia between Bangladesh and Thailand, bordering the Andaman Sea and the Bay of Bengal. Typical meals include rice, curries, salads, vegetables, and side dishes such as cucumber and tomato slices eaten with traditional Burmese fish sauce (Nga-Pi-Yae) and Fried Shrimp with Shrimp Paste (Balachung), which are presented here in 76 enticing recipes.

With a hot and humid climate and neighbors like India and Thailand, one might expect Burmese dishes to be hot and spicy, writes Susan Chan in her preface. This is partially true. However, Burmese dishes have a distinct taste but typically use less spicy ingredients. They are usually quite simple to prepare and cook, and less daunting than other cuisines.

She depicts the culture and traditions of Burma, providing ample information on the Burmese market, commonly used ingredients, and eating and serving customs, explaining, for example, that Burmese eat with their fingertips. She also familiarizes her readers with the language, festivals, and principal cities of this country.

Susan Chan was born in Burma and emigrated to Australia with her family when she was a teenager. She is an IT professional with a passion for food. All the dishes in this book are ones she cooks at home for her family and friends. Chan resides in Sydney, Australia. Visit her website at www.myanmar.com.au.

Hippocrene Books, a New York-based publishing house specializing in reference and trade titles of international interest, features more than 70 cuisines in its cookbook program.


Flavors of Burma (Myanmar)
Cuisine and Culture from the Land of Golden Pagodas
Susan Chan
$22.50 hardcover; ISBN 0-7818-0947-9; 221 pages; 5= x 8=
Publication date: March 2003

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