ABSTRACT
The foods of Cambodia have strong Chinese influences, along with their own character. Rice is the main grain served at the main meal, and noodles are a breakfast staple. Unlike China, tea consumption is low because the mealtime beverage of choice is often warm or hot water, boiled or not. Water is the pre ferred between meal drink, too. Fish is the main protein food, with fresh vari eties more popular than those of the sea. All meats are consumed, except mutton; poultry is not popular, and fish sauces and peanuts are used in most dishes. Black or white pepper is the most important condiment, with ginger next in importance. Most Cambodians prefer two meals a day, the first late in the morning, the second near dusk. At meals, knives never appear at table, soup is invariably served, and foods are eaten with forks and spoons; rarely are chopsticks used. Snacks are very popular before, after, and between these meals. The main holidays are the lunar New Year and a New Year celebrated in April. Barbecued or roasted meats, fried chicken, rice, many vegetables, and dessert are served and there may be a bad ceremony. B ad is an important, but informal, ceremony used to mark any life-cycle, business, or personal occa sions. It has elements of Buddhism and spirit worship, eggs have symbolic meaning, prayers and a benediction are intoned, the table centerpiece is to look tree-like, and strings wrapped around wrists are used to express specific good wishes; they should not be cut for at least 3 days.
