Showing 1-10 of 21 results
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Protecting the pachyderm
Life, Kanokporn Chanasongkram, Published on 09/08/2021
» One of last week's non-Covid 19 news was about a DLTV (Distance Learning Television) class for kindergarten students, whose teacher taught them the names of native animals.
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Preserving India's past
Life, Kanokporn Chanasongkram, Published on 27/03/2020
» Last March saw the release of Catalogue Raisonné Du Mobilier: Jeanneret Chandigarh by Jacques Dworczak.
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Food for thought
Life, Kanokporn Chanasongkram, Published on 29/07/2019
» Som tam is a staple that I eat almost every day, but always skipping the tomato and long bean that end up in the restaurant's bin. The other day, I started drinking soya milk -- it was too sweet. The remaining amount was discarded in the kitchen sink. I often have to throw away rotten carrots and other vegetables as well as unconsumed kub khao in plastic bags. Those ready-to-eat foods became expired items in the fridge.
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Old-school skincare
Life, Kanokporn Chanasongkram, Published on 08/05/2018
» Patting crocodile dung mixed with mud or cyprus oil on the face seems gross but the ancient Greeks and Romans pleasured in this skincare ritual. According to Roman naturalist, Pliny the Elder, it smelled nice since the "crocodilea" was obtained on land where the crocodile grazed on fragrant flowers.
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If the face fits ...
B Magazine, Kanokporn Chanasongkram, Published on 11/03/2018
» Once the dream for many women was to become an actress. Now topping the list of ambitions is to become a beauty influencer; to be part of the glamorous realm where one dolls up to attend cosmetics events and receive goody bags with items to overload the beauty wardrobe, and then do reviews or tutorials on YouTube.
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The sweet life
Muse, Kanokporn Chanasongkram, Published on 16/06/2018
» Baking brownies, no matter how yummy, didn't really give Nalat Chiravirakul a sweet life because of the uncertainty of online orders, with her parents concerned about her survival in e-commerce and pursual of a culinary career.
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Mastering the culinary arts
Life, Kanokporn Chanasongkram, Published on 16/06/2017
» Chopping chillies, frying fish, simmering steak: all of this on television. The proliferation of cooking shows on Thai TV has left people mouthwatering and wondering if the art of cooking, always renowned in this country, will be taken to another level.
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Variety-show cliffhanger: Who will win?
Life, Kanokporn Chanasongkram, Published on 23/03/2017
» The mystery will be revealed tonight.
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Bringing the beat back
Life, Kanokporn Chanasongkram, Published on 14/06/2016
» Almost everyone over 40 grew up with Grand Ex as the soundtrack of their lives. Three decades after disbanding, one of Thailand's most popular pop groups of the disco era will have another reunion bash this Saturday at Muang Thong Thani. Not only will they shake up Impact Arena, the nine members, now in their late 50s and 60s, will follow the much-awaited concert with a national tour to meet up with fans in Hat Yai, Chiang Mai, Khon Kaen and Hua Hin.
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Red-hot and indispensable
Life, Kanokporn Chanasongkram, Published on 11/04/2016
» What's missing in your pot of tom yum soup? Ah, maybe it doesn't pack a hot and spicy punch without a tablespoon or two of nam phrik pao, the red-brown chilli paste. What about fluffy pork floss? It is less scrumptious without being paired, again, with nam phrik pao, as a topping or stuffing in buns. On a day when your budget is tight or when time is limited, nam phrik pao serves as a quick-fix savoury spread on bread. As a seasoning ingredient, as a dipping sauce, or as a base note in Thai culinary chemistry, the roasted chilli paste has great versatility, in your grandma's kitchen as well as right now.
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