Showing 1 - 10 of 26
The embers of tradition
B Magazine, Story & photos by Suthon Sukphisit, 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.
Not so good news
B Magazine, Story by Suthon Sukphisit, 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.
Hygienic and tasty
B Magazine, Story & photos by Suthon Sukphisit, Published on 19/04/2020
» In general, the daily life of Bangkokians who are staying at home in a concerted effort to prevent transmission of the novel coronavirus is not too bad.
Woven through the fabric of society
B Magazine, Story & photos Suthon Sukphisit, Published on 12/01/2020
» Wickerwork is one of the oldest practices that mirror the lifestyle and traditions of Thai communities. It displays the creativity and craftsmanship of our ancestors in converting the raw materials available at hand into equipment so beautiful and functional that it remains in use to this day.
The way things used to be
B Magazine, Suthon Sukphisit, Published on 29/12/2019
» Many household tools and items which were widely used in the past have become obsolete. New technology and innovation means that all manner of things are on the verge of extinction. And while the items detailed below can still be found in many households, their ubiquity is no longer what it once was.
Source of sour
B Magazine, Story & photos by Suthon Sukphisit, Published on 03/11/2019
» In Thai cooking, many seasonings are used to attain a sour taste, but the most used are tamarind and lime. These two have a different sourness that makes each of them suitable for seasoning different dishes.
Post plastic? Let's get back to basics
B Magazine, Story & photos by Suthon Sukphisit, Published on 06/10/2019
» Excessive use of plastic bags has created serious environmental problems ever since the product was first introduced to Thailand. But plastic waste has never been tackled effectively. Tonnes of the stuff is dumped daily at rubbish sites around the country, with the waste piling up and becoming mountains of plastic. Authorities continue to secure more plots for dumping. Campaigns to address plastic pollution are sporadic and often poorly co-ordinated. They tend to begin with a great deal of fanfare, then quickly fade away having achieved little.
The lotus eaters
B Magazine, Suthon Sukphisit, Published on 16/06/2019
» The lotus flower may be small in size, but culturally, it holds great significance for Thais and Buddhists around the world. The lotus, a plant that emerges from mud and rises above water, is a symbol of purity. Symbolically, it cleanses and purifies. Buddhists use lotus flowers as offerings to convey their sincere respect for monks and venerated figures in Buddhism.
The non-national national dish
B Magazine, Suthon Sukphisit, Published on 26/05/2019
» Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.
The more things change ...
B Magazine, Andrew Biggs, Published on 07/04/2019
» My Thai experience is bookended with two memorable explanations of impolite English phrases. The first was 30 years ago; the second this week.