目次

Chapter 1: Nature, Culture, and Food in Monsoon Asia (Hitoshi Araki) PART I NATURE AND AGRICULTURE Chapter 2: Rainfall, Floods, and Rice Production in South Asia (Jun Matsumoto and Haruhisa Asada) Chapter 3: Global Warming and Agricultural Production in Asia (Motoki Nishimori) Chapter 4: Cultivation of Glutinous Rice in Northeast India and Its Food Products (Haruhisa Asada) Chapter 5: Fog and People in Xishuangbanna, Yunnan Province, China (Seiki Nomoto and Satoshi Yokoyama) PART II FOOD AND REGIONALITY Chapter 6: Yamato-shijimi and Environmental Changes over Past Several Thousand Years at Lake Jusanko, Northern Japan (Naoto Koiwa and Mio Takahashi) Chapter 7: Natto in Mainland Southeast Asia (Satoshi Yokoyama) Chapter 8: Distribution of Traditional Seafood Dishes and Their Background in Miyazaki Prefecture, South Japan (Shusaku Nakamura) PART III SOCIETY AND CULTURE Chapter 9: Nepalese Food and Its Socio-cultural Climate: Changing Dāl-bhāt Inside and Beyond Nepal (Izumi Morimoto) Chapter 10: Brewing “Chang” or Preserving Nature: Hospitality Challenged in Contemporary Bhutan (Mari Miyamoto) Chapter 11: Satsuma Shochu and Geographic Indication (Masatoshi Motoki) Chapter 12: Dietary Habits and Kitchens of the Sundanese in West Java Villages (Nao Endo) Chapter 13: Creating a New Relationship with the Environment through Food-Learning from Community Development Initiatives in Kaneyama Township in Yamagata Prefecture, Northeast Japan (Toru Sasaki) Chapter 14: Epilogue (Hitoshi Araki)