Although there's isn't a single replacement for methyl bromide, there are chemical and non-chemical alternatives for many of its current applications. Niche markets are expected to emerge with the development of substitute compounds tailored for particular plants or for grain fumigation. At the Copenhagen meeting last year, many developing countries voiced ...
* A History of Thailand—Far Eastern Economic Review
Tl;dr? Student? Teacher? Fairly new to Thailand? You don't want this book. You need David K Wyatt's Thailand: A Short History. Which is longer and more thorough than this mess. Wyatt even covers the origin and range of Tai people if you're curious about the Shan, Tai Daeng, Lao, Tai Lu and their relatives. Genuine footnotes and bibliography too. Follow that with Thailand: Buddhist Kingdom as Modern Nation State by Charles Keyes and The King Never Smiles by Paul Handley.
* Not the usual Namstalgia tour—The Nation
Since visitors today still find Hanoi shabby with the lingering odor of soviets, it's interesting to read that in all of Vietnam, Downie found the appearance of this city transformed the most in the span of a few years. The wood-fueled buses disappeared, private cars and shops multiplied, outdoor lights were installed, and clothes became brighter and more fashionable.
* 48 Heroes of Philanthropy—Forbes Asia
Announced at his 80th birthday celebration in August 2006 that he was giving half of his shares of the company—worth $200 million then—to the Gokongwei Brothers Foundation, which he chairs. That donation is the country's largest ever and is now funding the first batch of 34 Filipino postgraduates—GBF China Scholars—who are in Beijing for 14 months to study the country's language and culture.
* All the Tea in Thailand—Sawasdee
Roselle and bael fruit are probably the best-known of the traditional teas. Roselle is a type of hibiscus (specifically, Hibiscus sabdariffa) and makes the most tasty Thai tea. If you find the petals, dissolve a couple of handfuls in a liter of water and boil for 20 minutes. Boiling longer creates a deeper purple-red and more concentrated taste. Hot and straight, with a twist of lime, roselle might pass ...
Susan J Cunningham 