https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABurmese_cuisine%2F12%2Fen 2026-09-06T17:16:40Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Burmese_cuisine/12/en&diff=158926&oldid=prev 2025-06-26T12:59:47Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>While record-keeping of pre-colonial culinary traditions is scant, food was and remains deeply intertwined with religious life, especially among Buddhist communities, exemplified in the giving of food alms ([[dāna]]), and communal feasts called &#039;&#039;[[satuditha]]&#039;&#039; and &#039;&#039;ahlu pwe&#039;&#039; (အလှူပွဲ). One of the few remaining pre-colonial cookbooks is the &#039;&#039;Sadawhset Kyan&#039;&#039; ({{lang|my|စားတော်ဆက်ကျမ်း}}, {{lit|Treatise on Royal Foods}}), written on a [[Palm-leaf manuscript|palm leaf manuscript]] in 1866 during the [[Konbaung dynasty]]. By the [[Konbaung dynasty]] (16th to 19th centuries), elaborate preparations of food played a central role in key court ceremonies (e.g., [[Nāmakaraṇa|naming ceremonies]], [[Marriage in Myanmar|wedding ceremonies]], etc.), including as ritual offerings to Hindu and [[Nat (spirit)|indigenous deities]], and as celebratory meals for attendees. By the Konbaung period, 126 distinct varieties of rice were cultivated in the country.</div>

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