Showing 1 - 4 of 4
Reading the leaves
B Magazine, Suthon Sukphisit, Published on 09/12/2018
» For desserts and other food to taste great, it's not only about the flavour. The smell is another important factor in making food all the more tasty. A lot of Thai food relies on smell, which mostly comes from leaves. Try imagining Thai food without kaffir lime leaves, basil, tamarind leaves or cha-om leaves. Now what would everything taste like?
Gone, but not yet forgotten
B Magazine, Suthon Sukphisit, Published on 14/10/2018
» Many aspects of the Central Region's cuisine have been lost over the years. Reasons include the death of older generations, a lack of "cultural handover" between old and young, and, for some dishes, complicated cooking methods that require a lot of effort put into grilling or stewing and for which many people nowadays simply lack time or motivation.
Weighing risks of herbicide
B Magazine, Suthon Sukphisit, Published on 15/07/2018
» Many stories have been told about people, despairing of life, taking the herbicide paraquat as a way out.
Coriander: Best Supporting Actor
B Magazine, Suthon Sukphisit, Published on 14/01/2018
» We usually see coriander on khao man gai (Hainanese-style chicken with rice), pad woonsen (stir-fried glass noodles with vegetables), fried rice, omelette with ground pork, or clear soup with ground pork-stuffed bitter melons.