Naomi Duguid, “Burma: Rivers of Flavor”, 2012.

Naomi Duguid, “Burma: Rivers of Flavor”, 2012 was a solo cookbook effort, for in the past she wrote with Jeffrey Alford (her husband). Naomi Duguid, “Burma: Rivers of Flavor”, was 2012 written to the food anthropology reader. Naomi Duguid is like, Margaret Mead in the Asian-Pacific, studying Samoans. The difference between Duguid and Mead is in the kitchen with the women. Margaret Mead’s sexual orientation included women. In contrast, Naomi Duguid women in the kitchen cooking; and not gender role playing!

Aung San Suu Kyi 1991 Nobel Prize laureate is responsible for opening up Burma to the World. After decades of seclusion Burma was open for Naomi Duguid and others interested in Burma. The national dish of Burma is “pickled tea leaf salad”, and shown above in the image. The idea of tea leaves as salad greens is certainly not Western, but the pickled vinegar flavor is good in salads.

Like her cookbook from the kitchens of Chinese women after Tiananmen Square 1989; here Naomi Duguid wrote about Communist change in Burma from kitchens. Cooking is what Naomi Duguid is about; however, the countries are usually Buddhist, Communist, etcetera … I read about a person in Burma who annually eats 500 pounds of rice, and can’t believe it. This is why Naomi Duguid, “Burma: Rivers of Flavor”, 2012 caught my attention for foods other than rice.

Naomi Duguid, “Burma: Rivers of Flavor”, 2012.

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