Myanmar
Various ethnic Burmese and ethnic minority city-states or kingdoms occupied the present borders through the 19th century. Over a period of 62 years (1824-1886), Britain conquered Burma and incorporated the country into its Indian Empire. Burma was administered as a province of India until 1937 when it became a separate, self-governing colony; in 1948, Burma attained independence from the British Commonwealth. Gen. NE WIN dominated the government from 1962 to 1988, first as military ruler, then as self-appointed president, and later as political kingpin. In response to widespread civil unrest, NE WIN resigned in 1988, but within months the military crushed student-led protests and took power.
Location: Southeastern Asia, bordering the Andaman Sea and the Bay of Bengal, between Bangladesh and Thailand – Area: 676,578 sq km – Geography: strategic location near major Indian Ocean shipping lanes; the north-south flowing Irrawaddy River is the country's largest and most important commercial waterway.
Ethnic Groups: Burman 68%, Shan 9%, Karen 7%, Rakhine 4%, Chinese 3%, Indian 2%, Mon 2%, other 5%
Religions: Buddhist 87.9%, Christian 6.2%, Muslim 4.3%, Animist 0.8%, Hindu 0.5%
Population: 56,890,418. Source: www.cia.gov
Various ethnic Burmese and ethnic minority city-states or kingdoms occupied the present borders through the 19th century. Over a period of 62 years (1824-1886), Britain conquered Burma and incorporated the country into its Indian Empire. Burma was administered as a province of India until 1937 when it became a separate, self-governing colony; in 1948, Burma attained independence from the British Commonwealth. Gen. NE WIN dominated the government from 1962 to 1988, first as military ruler, then as self-appointed president, and later as political kingpin. In response to widespread civil unrest, NE WIN resigned in 1988, but within months the military crushed student-led protests and took power.
Location: Southeastern Asia, bordering the Andaman Sea and the Bay of Bengal, between Bangladesh and Thailand – Area: 676,578 sq km – Geography: strategic location near major Indian Ocean shipping lanes; the north-south flowing Irrawaddy River is the country's largest and most important commercial waterway.
Ethnic Groups: Burman 68%, Shan 9%, Karen 7%, Rakhine 4%, Chinese 3%, Indian 2%, Mon 2%, other 5%
Religions: Buddhist 87.9%, Christian 6.2%, Muslim 4.3%, Animist 0.8%, Hindu 0.5%
Population: 56,890,418. Source: www.cia.gov
Myanmar Cuisine
Burmese food, like most national cuisines, is the sum of many regional parts. Myanmar is a country made up of many ethnicities, and each one has its own special dishes and styles of cooking. A few unifying factors that span this diverse country are the overwhelmingly sour and savory flavors that dominate the food, as well as the tendency for dishes to be served with a ton of accompaniments — be they soups, boiled vegetables, herbs or dipping sauces and pastes. The emphasis is on strong, pungent flavors, not sweet or spicy flavors like you might find in neighboring countries like Thailand or India. As is the case in many Asian countries, rice is the cornerstone of many people’s diets in Myanmar. Rice comes white and fluffy on its own or with curries, it’s made into noodles or formed into glutenous rice cakes that are eaten as a snack or dessert on the street. Another common thread in Burmese cuisine is the ubiquitous use of salads, which are made with anything under the sun. Whether it’s noodles, rice or vegetables, anything can be turned into a Burmese salad, which are crunchy, spicy and sour. Finally, the pervasive influence of international cuisines, namely Chinese and Indian, can be found all over Myanmar. Source: www.huffingtonpost.com
Rice sits at the centre of Burmese cuisine, with a variety of meat, fish and vegetable dishes served alongside. Curries, such as this golden egg variety, are also popular, while noodle soups are eaten enjoyed throughout the day. Mohinga is one of the country's national dishes. It's a fragrant, hot and sour fish soup served over noodles and is most commonly eaten for breakfast. Other Burmese specialties include barbecued ox tongues, crispy spring onion fritters and pickled tea leaf salad. Source: http://www.sbs.com.au
Burmese food, like most national cuisines, is the sum of many regional parts. Myanmar is a country made up of many ethnicities, and each one has its own special dishes and styles of cooking. A few unifying factors that span this diverse country are the overwhelmingly sour and savory flavors that dominate the food, as well as the tendency for dishes to be served with a ton of accompaniments — be they soups, boiled vegetables, herbs or dipping sauces and pastes. The emphasis is on strong, pungent flavors, not sweet or spicy flavors like you might find in neighboring countries like Thailand or India. As is the case in many Asian countries, rice is the cornerstone of many people’s diets in Myanmar. Rice comes white and fluffy on its own or with curries, it’s made into noodles or formed into glutenous rice cakes that are eaten as a snack or dessert on the street. Another common thread in Burmese cuisine is the ubiquitous use of salads, which are made with anything under the sun. Whether it’s noodles, rice or vegetables, anything can be turned into a Burmese salad, which are crunchy, spicy and sour. Finally, the pervasive influence of international cuisines, namely Chinese and Indian, can be found all over Myanmar. Source: www.huffingtonpost.com
Rice sits at the centre of Burmese cuisine, with a variety of meat, fish and vegetable dishes served alongside. Curries, such as this golden egg variety, are also popular, while noodle soups are eaten enjoyed throughout the day. Mohinga is one of the country's national dishes. It's a fragrant, hot and sour fish soup served over noodles and is most commonly eaten for breakfast. Other Burmese specialties include barbecued ox tongues, crispy spring onion fritters and pickled tea leaf salad. Source: http://www.sbs.com.au