Showing 1 - 7 of 7
Women of change
Guru, Suthivas Tanphaibul, Published on 04/03/2022
» To commemorate International Women's Day on March 8, the United Nations announced that "Gender Equality Today For A Sustainable Tomorrow" would be the theme of this year's celebrations. In the spotlight would be recognising the selfless actions of women and girls around the world who fight for a sustainable future. Keeping that in mind, Guru speaks to passionate Thai female spearheads, who shoot for social and environmental changes, about their projects and personal notes.
From creepy crawlies to healthy food
Life, Published on 09/02/2022
» You should not expect a typical chef's table experience at Inno.Ento.Food. The chef's table project was developed two years ago by Exofood Thailand in collaboration with FabCafe Bangkok and Thapakorn "Chef Pong" Shinawasi so diners could enjoy a four-course tasting meal that features creative, ingenious and nutritional dishes made from insects.
Superstitions strike
Guru, Published on 28/01/2022
» Mootaeloo is the Thai word for beliefs and worshipping of charms, amulets and rituals that give positive changes to your life.
Curry extraordinaire
B Magazine, Published on 22/09/2019
» Traditional Thai cuisine is loosely grouped as tom (boiled dishes), yam (spicy salad), tam (pounded food) and gaeng (curries). Deep-fries, stir-fries and steamed dishes are influenced by Chinese cooking.
Common threads
Life, Karnjana Karnjanatawe, Published on 21/09/2017
» The silk woven cloth village of Ban Sanuan Nok plants the most mulberry trees in Huai Rat district, Buri Ram. The fresh leaves are the food of silkworms and of the people who use them to enhance their cuisine, and a few of the leaves are even bigger than the size of an adult's hand.
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.
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.