Myanmar Musings: Fermentation Cultures, Global Food and the Naga

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.

Access the episode on the Myanmar Musings website.


Updated:  7 October 2016/Responsible Officer:  Director, Myanmar Research Centre/Page Contact:  CAP Web Team