Showing 11 - 18 of 18
Sour notes
B Magazine, Suthon Sukphisit, Published on 15/01/2017
» Sour foods and drinks can play an important part in helping us appreciate the taste of the food that we eat. It is believed that they stimulate the tongue and allow it to perceive flavour more quickly while also increasing one's appetite.
Sad, melancholic rhythms
Life, Pichaya Svasti, Published on 31/10/2016
» Since Oct 14, one day after the passing of His Majesty King Bhumibol Adulyadej, the sounds of conch shells, bugles, pipes and drum beats, followed by the melancholic tones of classical music, have been heard from the Grand Palace six times a day. Each session lasts about 15 minutes and often makes many mourners nationwide burst into tears. This royal tradition is called prakhom yumyam.
Musicians cite their favourite compositions by His Majesty
Life, Published on 18/10/2016
» The viewpoints or the feelings of the composer are strange and difficult to describe. Those who have never composed, even musicians who play musical instruments but never compose, would not have experienced this kind of feeling. We have created the music with such and such characteristics. After that, we cannot take it back. We cannot make it disappear. If it were a painting that was painted 20 years ago, when we look at it again, we might see that the colours have peeled, that it might need some restoration. The colours may have changed, but the colours of music never change."
A culinary melting pot
B Magazine, Suthon Sukphisit, Published on 28/08/2016
» Think of a favourite dish and then consider the various ingredients that come together to make it. You'll see that they are drawn from many different sources, some of them borrowed from other culinary traditions. One good example is pad Thai. Almost everything that goes into it is Chinese, from the small-gauge rice noodles to the tofu, beansprouts, hua chai po (Chinese turnip), Chinese leeks, dried shrimp, peanuts and even the duck eggs (in the past, ducks in Thailand were raised by Chinese). In terms of its ingredients, this familiar dish is Chinese from top to bottom, although whether it was a Thai or a Chinese cook who first prepared it, I don't know.
'Yam' that makes you go 'yum'
B Magazine, Suthon Sukphisit, Published on 26/10/2014
» Thailand's cuisine spans many kinds of dishes, among them kaeng (curries and soups), boiled and steamed dishes, stir-fries, deep-fried dishes and more. Some go together well to form pairs. Kaeng khio waan (a spicy, coconut cream-based curry) with phat phak khana kap pla khem (Chinese broccoli stir-fried with salted fish), kaeng som phak boong kap khai jio (a sweet-sour-spicy, soup-like curry together with omelette), kaeng pa pla sai (a very spicy fish curry made without coconut cream) with pla chon daed dio thawt (deep-fried semi-dried snakehead fish), kaeng lueang pla kraphong (a fiery Southern variant of kaeng som made with sea bass) with moo waan (sugar-sweetened pork), and kaeng lieng nam tao (a vegetable soup containing gourds) with dried mussels fried with sugar and nam pla to make them sweet and salty, are just a few from an endless list of Thai dishes that pair up nicely.
Bookworming in the suburbs
News, Published on 25/10/2014
» Life and literature are inseparable. Literary themes may involve social issues, political movements or particular communities and interesting places, often mirroring the realities of life.
From Kowloon To Madrid
Life, Published on 25/04/2012
» TWO FREE FILM FESTIVALS THIS WEEK SERVE UP CINEMATIC TREATS FROM
Thai food in snowy mountains of Montana
Jon Fernquest, Published on 30/05/2011
» "I wanted farangs to know what authentic Thai food really tastes like’’