Editor, Writer, Researcher
It’s an unlikely scenario for a filmmaker from Thailand, especially someone from the dusty northeastern city of Khon Kaen. The son of two doctors, Mr. Apichatpong saw little art and no art–house movies when he was growing up. After earning an architecture degree in Khon Kaen, he enrolled in the School of the Art Institute of Chicago. It was there ...
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.
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.
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 