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V.B.2 - Southeast Asia

from V.B - The History and Culture of Food and Drink in Asia

Published online by Cambridge University Press:  28 March 2008

By
Christine Wilson
Edited by
Kenneth F. Kiple  and
Kriemhild Coneè Ornelas
Kenneth F. Kiple
Affiliation:
Bowling Green State University, Ohio
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Summary

Southeast Asia, geographically and culturally diverse, stretches from Burma (Myanmar), through Thailand and the Indochinese and Malay peninsulas, to islanded Indonesia. Some would include the Philippines and Indonesian New Guinea as parts of Southeast Asia, but this study adds only the Philippines. European scholars called the region “Farther India” for its location “beyond the Ganges” (Coedes 1968). It is separated from China by the Himalayas and their eastern extension. Each country in the region has other mountain chains, channeling rivers to the South China, Java, Celebes, and other Indonesian seas, and to the Indian Ocean. Lowland plains south of the highest ranges of the mainland are home to most of the populations of Burma, Thailand, Malaysia, Cambodia (Kampuchea), Laos, and Vietnam. The region is also insular: Indonesia has over 13,000 islands, spreading some 5,400 kilometers (3,300 miles). Most people live on or near oceans or river deltas.

Southeast Asia is in the tropical belt along the equator, with little temperature variation – about 15.5 to 24 degrees Celsius (60 to 75 degrees Fahrenheit) in winter to 29 to 32 degrees Celsius (85 to 90 degrees Fahrenheit) in the dry summer months (Hanks 1972). This is monsoon Asia, and annual rainfall amounts to several hundred millimeters (over 100 inches). North Pacific winds bring rain from the northeast down the South China Sea from October until March, and there is a southwesterly monsoon in summer from May to September (Jin-Bee 1963). Rain is not constant, but brief showers or thunderstorms are always imminent. Temperatures and precipitation are noticeably lower in higher parts of the region. Europeans early recognized the comfort of the foothills and built hill-station retreats where their accustomed temperate plants – fruits, flowers, trees, and vegetables – all flourished.

Type
Chapter
Information
The Cambridge World History of Food , pp. 1151 - 1165
Publisher: Cambridge University Press
Print publication year: 2000

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