Nature, Culture, and Food in Monsoon Asia (International Perspectives in Geography, 10)

Preface
Prologue
	The Nature and Culture of Food: Fudo in Monsoon Asia
	Introduction
	The Asian Monsoon and Monsoon Asia
	Fudo: The Relationship Between the Natural Environment and Human Beings
	Food: Agriculture, Processing, Cooking, and Eating
	The Composition of This Book
Contents
Abbreviations
Nature and Agriculture
1 Rainfall, Floods, and Rice Production in the Ganges-Brahmaputra-Meghna River Basin
	Abstract
	1 Introduction
	2 Rainfall Variability and Rice Production
	3 Floods and Rice Cultivation System in Bangladesh
	4 Conclusions
	References
2 Global Warming and Agricultural Production in Asia
	Abstract
	1 Introduction
	2 Effects of Global Warming on Rice Production in Japan
	3 Effects of Global Warming on Rice Production in Southeast Asia
		3.1 Water Resources and Rice Cultivation in Monsoon Asia
		3.2 Effects on Northeastern Thailand
		3.3 Effects on the Mekong Delta in Vietnam
	4 Prediction of Rice Production in Monsoon Asia and Various Issues
		4.1 Necessity of Perspective from Crop Physiology
		4.2 Necessity of Perspective Besides Agronomics and Climatology/Meteorology for Research
	5 Conclusion
	Acknowledgements
	References
3 Cultivation of Glutinous Rice in Northeast India, and Its Food Products
	Abstract
	1 Introduction
	2 Environment and Rice Cultivation in Assam
	3 Types of Glutinous Rice Products and Methods of Use
		3.1 Types of Pitha and Preparation Methods
		3.2 Types of Jolpan and Preparation Methods
		3.3 Types of Rice Wines and Production Methods
	4 Glutinous Rice Cultural Sphere in South Asia
	References
4 Fog and People in Xishuangbanna, Yunnan Province, China
	Abstract
	1 Introduction: The Road to Xishuangbanna
	2 The Land of Fog, Xishuangbanna
		2.1 Fog and the Dai People that Inhabit the Basin Floors
		2.2 The History of Two Realms Divided by Fog
	3 Livelihood Changes
		3.1 Hani People Living in the Mountain
		3.2 Dai People Living in the Basin Floors
	4 Conclusion
	References
Food and Regionality
5 Yamato-Shijimi and Environmental Changes in Lake Jusanko, Northern Japan, Over the Past Several Thousand Years
	Abstract
	1 Introduction
	2 Locality of Corbicula Japonica in Lake Jusanko
	3 Changes in the Topographical Environment of Lake Jusanko Over Long Time Scale
		3.1 Borehole Core Dating
		3.2 Lake Jusanko’s Water Environment as Reconstructed from Fossils
	4 Conclusion
	Acknowledgements
	References
6 Natto in Mainland Southeast Asia
	Abstract
	1 Introduction
	2 Theories on the Birthplace of Natto
	3 Types of Natto in Laos, Thailand, and Myanmar
		3.1 Types and Uses of Natto in Laos
		3.2 Types and Uses of Natto in Thailand
		3.3 Types and Uses of Natto in Myanmar
	4 Regional Features of Natto Production in Mainland Southeast Asia
		4.1 Changes in Method of Production
		4.2 Features and Comparison of Mainland Southeast Asian Natto
	5 Conclusion
	Acknowledgements
	References
7 Distribution of Traditional Seafood Dishes and Their Background in Miyazaki Prefecture, South Japan
	Abstract
	1 Introduction
		1.1 Background and Research Aims
		1.2 Research Methods
	2 Regional Diffusion of Traditional Seafood Dishes in Miyazaki Prefecture: Results of Interview Surveys
		2.1 Type A [Prefecture-Wide Consumption]
		2.2 Type B [Coast-Wide Consumption]
		2.3 Type C [Wide Consumption in Coastal and Mountainous Areas]
		2.4 Type D [Wide Consumption in Mountainous Areas]
		2.5 Type E [Other Prefecture-Wide Consumption]
		2.6 Type F [Consumption in Specific Coastal Areas]
		2.7 Type G [Consumption in Specific Coastal and Mountainous Areas]
		2.8 Type H [Consumption in Specific Mountainous Areas]
		2.9 Type I [Other Specific Consumption Areas]
	3 Background of Regional Diffusion of Traditional Seafood Dishes
		3.1 Type A [Prefecture-Wide Consumption]
		3.2 Type B [Coast-Wide Consumption]
		3.3 Type C [Wide Consumption in Coastal and Mountainous Areas]
		3.4 Type D [Wide Consumption in Mountainous Areas]
		3.5 Type E [Other Prefecture-Wide Consumption]
		3.6 Type F [Consumption in Specific Coastal Areas]
		3.7 Type G [Consumption in Specific Coastal and Mountainous Areas]
		3.8 Type H [Consumption in Specific Mountainous Areas]
		3.9 Type I [Other Specific Area Consumption]
	4 Conclusions
	References
Society and Culture
8 Nepalese Food and Its Sociocultural Climate: Changing Dāl-bhāt Inside and Beyond Nepal
	Abstract
	1 Introduction
	2 What is Dāl-bhāt?
	3 Influence of Geographical Differences on Food
	4 Sociocultural Changes and Food
	5 The Dispersion of Dāl-bhāt Inside and Beyond Nepal
	Acknowledgements
	References
9 Contesting Values of Brewing “Chang” in a National Park of Bhutan
	Abstract
	1 Introduction
	2 Home Brewing of Local Liquor
	3 Chang and a Hospitable Self
	4 Chang, Swidden Agriculture, and Nature Conservation
	5 Self-restraint in Making Chang
		5.1 Proposal from the Sub-district Chief
		5.2 Ara or Banchang?
	6 Conclusion
	References
10 Satsuma Shochu and Geographic Indication
	Abstract
	1 Satsuma Shochu as a Regional Brand
	2 Sweet Potatoes, Rice Koji, and Water
		2.1 Satsuma Shochu and Locality
	References
11 Dietary Habits and Kitchens of the Sundanese in West Java Villages
	Abstract
	1 Introduction
	2 The Dining Table in West Java Villages
	3 Features of Food Consumption in West Java as Revealed by Statistical Data: Is Sundanese Cuisine Really Healthier?
	4 Kitchens in West Java Villages and Their Changes
	5 Conclusions
	References
12 Creating a New Relationship with the Environment Through Food: Learning from Community Development Initiatives in Kaneyama Township in Yamagata Prefecture, Northeast Japan
	Abstract
	1 Foreword
	2 Buckwheat Restaurant Born from the Re-purposing of an Abandoned School
	3 The Current Management System
	4 Creating a New Relationship with the Environment Through Food
	5 Postscript–The Present Situation
	References
Epilogue
Afterword