Inside Thai Society: Religion, Everyday Life, Change
Tuesday, 07 July 2009 09:02
Niels Mulder
Inside Thai Society: Religion, Everyday Life, Change by Niels Mulder Niels Mulder (Author)
T hailand is often called the "Land of Smiles", a nickname which sounds at once pleasant and mysterious. It is said that the Thais have a smile for every emotion, and with so many nuances of smiling, the smile often hides more than it reveals. Inside Thai Society looks behind smiles and appearances in order to discover those regularities and expectations that pervade everyday life. It identifies the basic ideas that give meaning and order to existence and that make life in Thai society eminently reasonable.
Last Updated on Thursday, 13 August 2009 00:02
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A Chant to Soothe Wild Elephants
Tuesday, 07 July 2009 08:48
Jaed Coffin
A Chant to Soothe Wild Elephants by Jaed Coffin
A simple story of a rain season in Thailand and a young man at the intersection of two cultures. Six years ago at the age of twenty-one, Jaed Muncharoen Coffin, a half-Thai American man, left New England's privileged Middlebury College to be ordained as a Buddhist monk in his mother's native village of Panomsarakram--thus fulfilling a familial obligation. While addressing the notions of displacement, ethnic identity, and cultural belonging, A Chant to Soothe Wild Elephants chronicles his time at the temple that rain season--receiving alms in the streets in saffron robes; bathing in the canals; learning to meditate in a mountaintop hut; and falling in love with Lek, a beautiful Thai woman who comes to represent the life he can have if he stays. Part armchair travel, part coming-of-age story, this debut work transcends the memoir genre and ushers in a brave new voice in American nonfiction.
Last Updated on Thursday, 13 August 2009 00:11
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Real Thai: The Best of Thailand's Regional Cooking
Tuesday, 07 July 2009 08:23
Nancie McDermott
Real Thai: The Best of Thailand's Regional Cooking by Nancie McDermott Nancie McDermott (Author) Jennie Oppenheimer (Illustrator)
N ancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs.
Last Updated on Thursday, 13 August 2009 00:48
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The Best of Regional Thai Cuisine
Tuesday, 07 July 2009 08:33
Chat Mingkwan
The Best of Regional Thai Cuisine by Chat Mingkwan
C hef Chat Mingkwan takes the reader-chef on a culinary tour of his home country, offering favorites from each of Thailand's four regions: the cool, mountainous North, where "Curried Egg noodles" are the signature dish; the drier Northeast (Isan) where resourceful chefs rely on staples like glutinous rice and dried fish; the fertile Central region, which is home to Bangkok, abundant with seafood as well as fruits and vegetables; and the tropical South where locally grown coconut is a popular ingredient and where the majority of Thailand's Muslim population is concentrated, thus making seafood and chicken curries the classic dishes of the region.
Last Updated on Thursday, 13 August 2009 00:32
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A Taste of Thailand: The Definitive Guide to Regional Cooking (Pavilion Classic Cookery)
Tuesday, 07 July 2009 07:58
Vatcharin Bhumichitr
A Taste of Thailand: The Definitive Guide to Regional Cooking (Pavilion Classic Cookery) by Vatcharin Bhumichitr A classic introduction to the history, preparation, and eating of Thai food.
T his classic work was one of the first books to bring authentic Thai cuisine to a Western audience. First published in the 1980s, it set the standard to which all subsequent books followed. It first takes the reader through a brief history of Thailand before introducing the ten essential ingredients and the most common techniques. Clear, approachable recipes are split into regions—from the more basic fare of the countryside to special-occasion dishes and the more elaborate cooking of Bangkok.
Last Updated on Thursday, 13 August 2009 01:00
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