Showing 41 - 50 of 79
Watering down the Thai New Year
B Magazine, Suthon Sukphisit, Published on 10/05/2015
» For many centuries Songkran, the Thai New Year celebrated in April, had a special meaning for Thais, one that drew on both religious belief and tradition. But today, with a much larger population, both society and ways of thinking have changed.
A small place with big heart
B Magazine, Suthon Sukphisit, Published on 30/11/2014
» Photharam in Ratchaburi province is a small district that might seem unremarkable at first. It has nothing to draw tourists, is not important economically, boasts nothing flashily contemporary, is innocent of hotels and, in short, has nothing to attract the eye or make you take a second look. But if you stay there for a while and look at things slowly and carefully you will be fascinated by Photharam. There are intriguing things to be found beneath its modest surface.
Food for all seasons
B Magazine, Suthon Sukphisit, Published on 12/10/2014
» Why is it that in the past Thais ate seasonally, cooking different dishes at different times of the year? One reason is that they lived much closer to nature than most of us do now. They understood the natural cycles — what ingredients would be at their best in a given season, and what things were best to eat. The changing possibilities that came with the rotating seasons brought variety to the table.
Look north
B Magazine, Suthon Sukphisit, Published on 28/09/2014
» If someone mentioned that they were planning a trip to Thi Lo Su waterfall in the Umphang Wildlife Sanctuary or Amphoe Mae Sot in Tak province, there would be nothing very surprising about it.
Local dishes make a big impression
B Magazine, Suthon Sukphisit, Published on 21/09/2014
» Sometimes instinct springs into action at mealtimes. One quick example is the way a button is pushed to make us automatically start scanning for seafood when driving through Hua Hin, Chon Buri or Rayong. When we see the forests and mountains in Kanchanaburi or Uthai Thani we’re on the lookout for ahan pa (dishes made from wild game), Pak Chong and Khao Yai mean steak, Kang Krachan in Phetchaburi elicits a hankering for grilled fish encrusted with salt, and a visit to Ayutthaya calls for pla nuea awn deep-fried with pepper and garlic or river prawns.
A tale of two markets
B Magazine, Suthon Sukphisit, Published on 10/08/2014
» In Thailand when we talk about a market, the term is too broad to give a clear picture of the kind of place we mean. But if we specify a fruit market, or a market for vegetables, flowers or seafood, or maybe a floating or weekend market, listeners get a better idea of what we’re talking about and what types of goods are sold there.
Destroying the past
B Magazine, Suthon Sukphisit, Published on 13/07/2014
» The close link between Thais and water, or waterways, stretches far into the past. The cultural basis of this bond can be seen everywhere: the structure of traditional houses, Thai professions, religious and other beliefs, customs, arts and crafts, and cuisine. All are closely tied to water.
Ancient neighbourhood with an uncertain future
B Magazine, Suthon Sukphisit, Published on 22/06/2014
» If you want to learn about a community of the past, it isn’t too difficult to track down information. There may be a book or website that at least touches on the subject, and which offers a description of the community in question, and you should be able to build a fairly clear picture of it.
A fond foodie farewell
B Magazine, Suthon Sukphisit, Published on 01/06/2014
» Last week was Satun, this week we’re off to Trang, the final stage of my tour of the South. This province isn’t one of the top tourist destinations like Krabi, Phangnga or Phuket, but it is ideal for those who prefer a quiet spot with beautiful beaches without mobs of tourists swarming around, a place where they can spend time looking at interesting local attractions and finding good things to eat.
No stairway, But there is a heaven here
B Magazine, Suthon Sukphisit, Published on 25/05/2014
» I have a list of desirables for a trip that’s relaxing and satisfying, a getaway that leaves stress back in the city. First is an unspoiled natural environment with a quality all its own. Then comes a peaceful social environment that is in harmony with the natural one, and where the lifestyle and occupations of the local people have a special, local character. There should also be a chance to taste food that is different from that in other parts of the country.