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Lecture 3 of a four-part series — While regional variation in the production of food and farming systems underpinned trajectories towards civilization, these foodstuffs were transformed in distinctive ways that defined, or perhaps flavoured, regional civilization. In other words how the raw became the cooked constructed distinct regional styles of culinary civilization. This can be derived from the observation that the early Near East developed cereal farming in the absence of cooking ceramics, with an emphasis on flour and bread (a theme of the next lecture), whereas East Asian societies were making pots and boiling in them millennia before the first hint of cultivation. This lecture explores the patterns of cooking and brewing in East and South East through a triangulation that includes the archaeological tools of food processing, the genetic variations in crops that indicate past selection for aesthetic or culinary traits like stickiness, and ethnographic or historical sources on how foods were prepared, and understood as they were consumed routinely or ritually.