Showing 1 - 10 of 92
The embers of tradition
B Magazine, Published on 26/07/2020
» Grilling is preferable for many people as it makes food more aromatic and palatable. This cooking method is not only associated with flavour but also reflects characteristics of communities, types of fuel wood, cooking time, meticulousness of the cook and the adjustment of grilling tools to fit the purpose.
Future-proof food
B Magazine, Published on 19/07/2020
» Khao gaeng does not literally mean rice with curry on top.
Chicken delight
B Magazine, Published on 12/07/2020
» A good variety of foreign dishes have been available in Thailand for a long time.
Conserving river prawns
B Magazine, Published on 05/07/2020
» An all-time popular species that has no rival is the river prawn. The best way to cook prawns is to grill them medium-rare with the heads full of shiny orange, liquid fat.
Channelling Otop
B Magazine, Published on 21/06/2020
» Otop, a trade show featuring handicrafts and food from every nook and cranny of the country, is regularly held twice a year in June and December.
The new normal is older than you think
B Magazine, Published on 07/06/2020
» Tomorrow's food should be better than today and yesterday.
Failed 'THAI-land'
Oped, Postbag, Published on 30/05/2020
» Re: "THAI Airways a microcosm of Thailand," (Opinion, May 29).
Not so good news
B Magazine, Published on 24/05/2020
» A government minister has floated the idea that rural folks who had left Bangkok following the Covid-19 outbreak should undertake New Theory farming in their hometowns and never return to work in the city. He proposed that the Ministry of Agriculture provide training and appropriate technology to boost productivity. It sounds like good news, but is nothing new. We have heard similar things many times in the past.