Showing 1 - 7 of 7
Chilli's complicated history
B Magazine, Suthon Sukphisit, Published on 05/05/2019
» Thai food without chilli is not Thai food. Despite its significance in Thai cuisine, there are many questions that remain unanswered about chilli. How did chilli first arrive in Thailand? What kind of chilli was it? How many chilli species do we have now? Which one is most popular? Do Thai people consume the highest amount of chilli in the world? These are questions many people want to explore.
Satun at crossroads
B Magazine, Suthon Sukphisit, Published on 20/05/2018
» Last month, the United Nations announced the first Unesco Global Geopark in Thailand, located in the far-southern province of Satun.
Net closing in on seafood's future
B Magazine, Suthon Sukphisit, Published on 25/02/2018
» Just last month I visited Wonnapa beach in Bang Saen, Chonburi. We drove past a seller who was busy arranging her freshly caught pu ma (blue crab). Priced at 150 baht per kg, it was cheaper than what you would see elsewhere. But these crabs are tiny and apparently not worth all the cleaning, cracking open and picking to get at the small amount of meat. Furthermore, buying them means you are supporting the fishermen to catch immature animals.
Mining for memories
B Magazine, Suthon Sukphisit, Published on 04/06/2017
» Famed for its traditional way of life and architectural uniqueness, Old Takua Pa is fast on track to becoming a top tourist destination. But as it opens up to more visitors, does the ancient community risk succumbing to the overexposure that's impacted other tranquil hidden cities in Thailand?
Fish that packs a punch
B Magazine, Suthon Sukphisit, Published on 01/02/2015
» Most of the salted fish we see in the market are saltwater types from the sea, and they tend to be extremely salty. The reason their producers make them this way is to allow them to be stored for long periods of time without spoiling. Many kinds of fish can be salted, each with its own flavour and texture. Given their variety it is not surprising that they are so popular.
A bowlful of offal can be purely delightful
B Magazine, Suthon Sukphisit, Published on 17/02/2013
» Pork and beef offal are foods many poor people consider to be choice eating, while wealthier classes may not find them as enticing. But they have been historically important in Thailand for several reasons. They were cheap and not in huge demand, as they weren't used for anything except a few very basic dishes.
Trang's beauty shines through in stormy weather
B Magazine, Suthon Sukphisit, Published on 17/06/2012
» When tourists hear mention of Krabi, Phuket or Phangnga, the first thing that they think of is probably the sea. All three provinces have broad beaches with fine white sand and emerald-green water. There are many little islands ideal for swimming or sunbathing and from November until April there is rarely any rain, just cloudless, blue skies. During these months, tourists both foreign and Thai flock to the three provinces.