Le nuoc-mam (eau de poisson) Condiment national indochinois. Source économique de matière azotée explores the historical and cultural significance of nuoc-mam, or fish sauce, in Indochina. Edmond Rosé delves into its role as a crucial element of the regional diet and its economic importance as a source of nitrogen.

This book provides insights into the traditional methods of producing nuoc-mam, its integration into local culinary practices, and its broader impact on Indochinese society in the early 20th century. Rosé's work offers a valuable perspective on the intersection of food, culture, and economy in Southeast Asia.

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