There is archaeological evidence showing that people in some parts of the region is now known as Cambodia practiced simplistic Neolithic culture and breeding in the first and second centuries BC But the first century AD, the people who are installed there (who have emigrated from South China) has developed relatively stable and ordered society. The most advanced of those living along the coast and in areas surrounding the valley of the River Mekong and Tonle Sap (Great Lake), where they cultivated rice, taking pets and to exploit the benefits to both the sea and lake. Rice, fish and Seafood is the main commodity in their diet.
At the 3rd century AD an economy based on fishing and rice farming has resulted in the inevitable trade with neighboring countries and has encouraged a wave of Indian immigrants who arrived during the 4th and 5th centuries. An extensive system of canals and reservoirs built by the 9th century ensured the success of rice growing, creating more surplus rice for trading and provide more people with Thai immigration arrived during the 10th to the 15th centuries. The two Indians and Thais have brought with them their culinary ideas and cultures, many of which have been assimilated into the Khmer cuisine.
The arrival of Europeans in the 16th century and because of various struggles for political power in the region throughout the past centuries, it seems prudent to Khmer leaders to seek outside assistance to maintain their control. It took the form of a French protectorate in 1863. The French introduced the bread baked in the form of sticks and frogs legs. Continued immigration of Vietnamese workers to work in the rubber industry Corn has become important to the economy through the 20th century, presents yet another facet of the culinary tradition of the Khmer.
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