Fermentation Cultures, Global Food and the Naga
Myanmar Musings · Myanmar Musings
October 26, 202053m 25s
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Show Notes
Come curious and hungry to this podcast and you won't be disappointed! From delectable bamboo shoots to deliciously pungent akhuni, from changing rice beer traditions to expanding fruit wine markets, Dr Dolly Kikon, an Anthropologist at the University of Melbourne, discusses how Naga fermentation cultures and foodways are changing and connected to regional as well as global stories and histories in upland South and Southeast Asia.