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Vesak Day: A Day to Commemorate the Buddha

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Khao Thip: Ambrosia of Vesak

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The Royal Ploughing Ceremony

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Women in Thai Cuisine (Part 1): The Classical Era

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Women in Thai Cuisine (Part 2): The Era of Change

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Women in Thai Cuisine (Part 3): The Modern Era

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Vesak Vesak Day, the holiest day in Buddhism, see

Vesak
Vesak Day, the holiest day in Buddhism, sees the full moon of the month of May, and celebrates the birth, enlightenment (or awakening), and death of the Buddha (known as parinirvana in Pali). It is a celebration that is an expression of gratitude for the legacy that the Buddha left behind — Buddhism — and it can also be a propelling force for us to do good for ourselves and others. Vesak Day is also known by other names, e.g. Buddha Jayanti, Buddha Purnima, and Buddha Day in India, or Visakha Buja Day in Thailand.
📖 Read "Vesak Day: A Day to Commemorate the Buddha" on our website (🔗 Link in Bio) or visit bit.ly/38ulZwm
#vesak #vesakday #vesak2022 #buddhism #dharma #buddha #buddhistholyday #buddhistholiday #nirvana #enlightenment

The Royal Ploughing Ceremony Agriculture is impor

The Royal Ploughing Ceremony
Agriculture is important not only for the Thai people but also for the livelihood of all human beings. Global food security depends on the economic and occupational security of farmers and agricultural countries. The fact that the agricultural ceremonies are endorsed by the king and the government, recognized as official holidays, and broadcast nationwide reflects the crucial role agriculture plays in the Thai way of life.
In Thailand, the monarch as the head of state presides over the ceremony to remind all not to forget their agricultural roots and the hard work of farmers. Farming is a difficult task. It requires patience and courage to face adversity and myriad of uncontrollable factors from natural to economical fluctuations. The presence of the king, the awards ceremony, the crop prediction, and the distribution of premium quality seeds altogether are a carefully crafted message sent to all farmers that they are cherished, respected, and not forgotten.
After all, in addition to the social and emotional functions, the Royal Ploughing Ceremony pays homage to the rice and grains that nourish the Thai people. It reminds us to conserve and protect the soil, water, forests, animals, and biodiversity that make Thailand a generous and hearty breadbasket for its own people and the world.
📖 Read "The Royal Ploughing Ceremony" on our website (🔗 Link in Bio) or visit https://bit.ly/3LeVkRE
#royalploughingceremony #royalploughing #thailand #bangkok #thairoyalfamily #thaiculture #thaitraditional #agriculture #buddhism #hinduism

Chef Tam (Chudaree Debhakam) Chef Tam is the firs

Chef Tam (Chudaree Debhakam)
Chef Tam is the first winner of Top Chef, a famous Thai cooking show. Her food career started when she studied nutrition science at the University of Nottingham, and took a short course at the International Culinary Center in New York, before landing a job at Blue Hill at Stone Barns. With hard work and dedication, she secured a position as the head of station and fish entremets. It was at this place where she started to look at green leafy in a totally new light and eventually fell in love with herbs.
After learning about food safety and security, sustainability, and the farm-to-table concept, it dawned on her that in Thailand it was difficult for consumers to know how safe the food was, and farmers were subjected to price manipulation by intermediaries. She headed back to Thailand and started Baan Tepa.
Baan Tepa is a chef’s table restaurant in Hua Mak, Bangkok. Chef Tam has a kitchen garden that serves as a source of safe food for consumers. In this kitchen, nothing is wasted. As a learning center, Baan Tepa instills interest in Thai herbs and ingredients to intern chefs. As an enterprise, the place makes sure raw material suppliers receive a fair-trade price. And as a restaurant, the house serves customers a total of 10 courses. Chef Tam never reveals the menu, only the ingredients used to let diners welcome new flavors and presentations without preconception.
Chef Tam represents a new generation Thai female chef brimmed with creativity and courage. What is admirable is that the pillar of her business is sustainability, a truly universal concept for the well-being of the world.
📖 Read "Women in Thai Cuisine (Part 3): The Modern Era" on our website (🔗 Link in Bio) or visit https://bit.ly/3JO43Jy
#WomeninThaiCuisine #thaifood #womenchefs #homecooking #thaicuisine #womensday #womenhistory #womenhistorymonth #thaicooking #cooking #foodhistory #thairecipes #royalthaicuisine #streetfood #zerowaste #foodsustainability
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Chef Bo (Duangporn Songvisava) Chef Bo is a Thai-

Chef Bo (Duangporn Songvisava)
Chef Bo is a Thai-Taiwanese chef. She graduated in hotel management and restaurant and catering from Australia and holds a master’s degree in gastronomy from Le Cordon Bleu. She is married with two sons and her husband is also a chef.
After graduation, she worked in a Mediterranean restaurant in Thailand, where she realized that she knew next to nothing about the food of her home country. She then changed her career direction and opened Bo.lan in 2008 in Bangkok and won countless critical acclaims and awards from Thai and international food connoisseurs, including a Michelin star.
Bo.lan strived towards sustainability and "zero waste". Chef Bo sourced organic ingredients grown by small local farmers. She even grew a kitchen garden, installed solar panels, a water filtration system, and a waste separation system.
Bo.lan and Chef Bo grew together, but before she could reach her dream, Bo.lan had to bid farewell in the middle of COVID-19. Nevertheless, her dream and ambition to change the society and attitude of the Thai people toward food live on, if not stronger. Bo.lan has now evolved into a learning platform that provides educational programs on food, sustainability, environment, and health. Bo.lan grocer is an organic supermarket that curates quality ingredients from small producers, forming a circle of food trust between farmers and consumers. Nearby is Bo.lan cooking school where students can learn cooking and food literacy. Chef Bo has successfully proven that a restaurant is just only one platform in the realm of food.
📖 Read "Women in Thai Cuisine (Part 3): The Modern Era" on our website (🔗 Link in Bio) or visit https://bit.ly/3JO43Jy
#WomeninThaiCuisine #thaifood #womenchefs #homecooking #thaicuisine #womensday #womenhistory #womenhistorymonth #thaicooking #cooking #foodhistory #thairecipes #royalthaicuisine #streetfood #zerowaste #foodsustainability
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Chef Pom (M.L. Kwantip Devakula) Mom Luang Kwanth

Chef Pom (M.L. Kwantip Devakula)
Mom Luang Kwanthip Devakula, or Chef Pom, is a great-great-grandchild of the King Rama IV. She is known as a food creator, teacher, judge on Master Chef Thailand, author of cookbook “Sam Rab” and creator of the YouTube channel “Khrua Chan Soong” (High Zone Kitchen).
She never attended a cooking school and didn’t even like cooking at first. But being born and raised around the palace kitchen was like living in a culinary boarding school. She learned cooking from her mother who was great at Southern Thai food, her grandmother who cooked Western food, and her grandmother’s cook who was an excellent traditional Thai cook. People from all walks of life who worked and lived at the palace were her human cookbooks.
Chef Pom believes that cooks can change the presentation of Thai food completely, so long as the essential signature of the dish is maintained. For instance, instead of a familiar beef in green curry, we can serve it in a form of Thai beef steak topped with thick green curry sauce and call it Modern Thai cuisine. This act of adaptation is absolutely justifiable since all the main ingredients are still “essentially” Thai.
Today, Chef Pom is known for preserving and raising awareness of traditional Thai recipes and food culture with a progressive and forward mindset.
📖 Read "Women in Thai Cuisine (Part 3): The Modern Era" on our website (🔗 Link in Bio) or visit https://bit.ly/3JO43Jy
#WomeninThaiCuisine #thaifood #womenchefs #homecooking #thaicuisine #womensday #womenhistory #womenhistorymonth #thaicooking #cooking #foodhistory #thairecipes #royalthaicuisine #streetfood #materchefthailand
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Jay Fai Supinya Junsuta, or Jay Fai, is a Thai st

Jay Fai
Supinya Junsuta, or Jay Fai, is a Thai street food legend. She is often seen wearing black goggles to protect her eyes, standing in front of the stove, and cooking skillfully. Her famous bistro has been running for 40 years. Jay Fai, like most Thai street vendors, did not attend culinary school. In fact, she started her career as a seamstress and just when she had some savings, a fire accident reduced her hard-earned wages to ash.
Refusing to fail a second time, Jay Fai devoted herself to cooking with her mother. At 35, she started a small street food stall business before opening a proper restuarant. With a huge investment, she added pricey banana prawns in Pad Thai and sold at 120 baht (normal street food in Thailand costs 40-60 baht per dish). Her customers had doubts at first, but they returned after tasting it. She then scouted for the best seafood for her delicious Thai dishes and her consumer base keeps expanding ever since.
Her most famous creation is her one-of-a-kind crab omelet. She threw in half a kilo of crabmeat into egg batter, deep frying it in hot oil, and folding the egg to cover the crabmeat completely. The result was a beautiful presentation. The egg was crunchy crispy golden on the outside contrast with the juicy white crabmeat stuffed inside.

In 2018, Jay Fai's bistro was award one Michelin star, cementing her place as a street food legend. Though the Thai street food scene is already famous worldwide, Jay Fai’s works helped make Thai street menus become better appreciated within the international fine-dining circle. Her creations elevate common street food, like the omelet, to a world-class gourmet delight.
📖 Read "Women in Thai Cuisine (Part 3): The Modern Era" on our website (🔗 Link in Bio) or visit https://bit.ly/3JO43Jy
#WomeninThaiCuisine #thaifood #womenchefs #homecooking #thaicuisine #womensday #womenhistory #womenhistorymonth #thaicooking #cooking #foodhistory #thairecipes #royalthaicuisine #streetfood #materchefthailand #jayfai
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Thai food today is more cosmopolitan and savored a

Songkran (Thai New Year) Songkran, or Thai New Ye

Songkran (Thai New Year)
Songkran, or Thai New Year, occurs on April 13 of each year. The celebration, however, lasts from April 13-15. The word "Songkran" refers to the refers to the period when the sun moves from Pisces into Aries in April, signaling the beginning of a new year in the Hindu solar calendar.
Songkran occurs during the hottest period in Thailand. Activities during the festival are mostly linked to Buddhism, such as the bathing of Buddha images and construction of sand pagodas. The most famous activity, however, is water splashing, where people take to the streets to splash water at each other.
Water symbolizes fertility and cleansing in Thai culture. Thus, the importance of water in the Songkran festival symbolizes the beginning of a new year through cleansing and blessings.
📖 Read "Songkran - Thai New Year" on our website (🔗 Link in Bio) or visit https://bit.ly/3KQ5KHW
#songkran #thainewyear #songkranfestival #songkran2022 #waterfestival #waterfest #thailand #thailandtravel

Happy Songkran (Thai New Year) from Thailand Found

Happy Songkran (Thai New Year) from Thailand Foundation! 🙏 🎉
#songkran #thainewyear #songkranfestival #songkran2022 #waterfestival #waterfest

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