Salt and Salt Fermented Fish in Northeast Thailand, Prehistory to the Present
Author(s): Puangthip Kerdsap; Andrea Yankowski
Year: 2015
Summary
Using an ethnoarchaeological approach, this paper examines the production, processing, storage and consumption of salt and salt fermented fish products In the Mun River Valley of Northeast Thailand, and the greater Mekong Delta region. It highlights the regional specialization in these products from prehistory to the present, and explores how the study of foodways can help us to understand the nature of the early-political economy, as well as aspects of cultural and social identity, both in the past and present.
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Cite this Record
Salt and Salt Fermented Fish in Northeast Thailand, Prehistory to the Present. Andrea Yankowski, Puangthip Kerdsap. Presented at The 80th Annual Meeting of the Society for American Archaeology, San Francisco, California. 2015 ( tDAR id: 397907)
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Keywords
General
Ethnoarchaeology
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Foodways
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Salt
Geographic Keywords
East/Southeast Asia
Spatial Coverage
min long: 66.885; min lat: -8.928 ; max long: 147.568; max lat: 54.059 ;