Panthe Koshwe And Ga Xao Bun Tau. Engagement with South East Asian Cuisines pre-Charmaine Solomon

8 January 2026

Charmaine Solomon published The Complete Asian Cookbook in 1976. Arguably it obscured the engagement with South Asian and South East Asian cuisines at that time.  I look here at engagement with South East Asian cuisine – Burma, Cambodia, Laos, Malaysia, Thailand and Vietnam – via published recipes.

I limit my study to the decade before Solomon’s book 1966 – 1976. I have a couple of exceptions to this for recipes the publication of which I think are worth noting.

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Paul van Reyk
My first essay on food was in Year 10 - people seemed to like it. It took me 56 years to come back to it, so I have a lot of catching up to do. My focus is on Anglo-Saxon settler culinary ways in Australia, roughly from the first days of colonisation to the 1960s - 1970s. I particularly write about stuff that has not been written about before but is very much a part of the Anglo-Saxon Australian table. I hope you enjoy reading as much as I do writing.