Showing 1 - 6 of 6
B Magazine, Suthon Sukphisit, Published on 30/06/2019
» Culture Minister Vira Rojpojchanarat said his ministry will seek to have tom yum goong (spicy prawn soup) listed by Unesco as part of the country's tangible cultural heritage. That the ministry is giving some attention to Thai food culture makes for a welcome, and somewhat surprising, change.
B Magazine, Suthon Sukphisit, Published on 09/06/2019
» Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.
B Magazine, Suthon Sukphisit, Published on 24/02/2019
» An old Thai national dish that will continue to excite palates long into the future is nam prik -- or spicy dip. Every region in Thailand has its nam prik with its own unique characteristics. It can be consumed daily and it's affordable. It's quite nutritious, too, despite some seasoning to spice up the flavours.
B Magazine, Suthon Sukphisit, Published on 02/12/2018
» A combined festival of merit-making and dining takes place once a year. It's a festival most Buddhists wouldn't miss, the kathina ceremony.
B Magazine, Suthon Sukphisit, Published on 28/10/2018
» A dramatic story of loud bell ringing at a temple in Bangkok's Bang Kholaem district reported earlier this month is a reminder that man-made noises are closely associated with Thai culture. Noises are made for a reason regardless of form. Noises surround Thai people despite changes in society and the environment.
B Magazine, Suthon Sukphisit, Published on 11/03/2018
» In the past, food and religion were seen as inseparable parts of daily life by Thais. There are several reasons behind this thinking -- some that one may say represents the Thai spirit.