Thursday, March 25, 2010

Date with history

Date with history

Cave inscriptions outside Henan and archaeological digs in Xian stake claim to the exclusive 'Seven Wonders of the World' club

  • Published: 25/03/2010 at 12:00 AM
  • Newspaper section: Horizons

It seemed like a date with destiny, finding myself standing in front of this gigantic Buddha statue revered by his followers all over the world. Carved into a cliff, the statue was one among thousands of inscriptions and other statues found in the Longmen Grottoes about 12 kilometres south of Luoyang, a city in China's Henan Province.

The Museum of Terracotta Warriors and Horses in Xian is one of the most significant excavations of the 20th century. The excavated site, straddling 16,300 square metres, was opened to the public in 1975. It was declared a World Cultural Heritage by Unesco in 1987.

Declared a World Heritage site by Unesco in November 2000, the statue and the labyrinthine network of grottoes it towers over have long been foremost on the minds of Buddhists, especially those of Chinese ancestry. The caves spread across two mountains: Xiangshan to the east and Longmenshan to the west, and between them flows the Yi River by whose banks tourists sit waiting for cruise boats watching flocks of birds in flight.

And if you hang around until evening, you will be rewarded with the most romantic sunset you will ever see, as the rays of the setting sun reflect off the river casting an eerie glow so impressive that to me, for a long while, seemed the best part of my tour.

The giant Buddha statue overlooking Longmen Grottoes up in the mountains of Luoyang. For more than a thousand years Buddhism has wielded considerable influence in China, shaping in more ways than one the way of life of its people and its culture.

Luoyang is also home to the fabled Shaolin Temple, the birthplace of Chinese martial art kung fu. Tourists can admire kung fu exponents in action at the temple and elsewhere in the city, and should they want to learn the martial art they can enrol at the temple, because Luoyang now markets itself as the kung fu hub of the world.

Apart from Luoyang, China offers a multitude of other historical sites to explore.

Our tour _ courtesy China's Xinhua news agency and Thailand's Foreign Ministry to promote bilateral relations _ began at Xian, once China's capital city but today of Shaanxi Province, located in the southern part of the Guanzhong Plains.

Culturally and historically the ancient city holds a special place because several dynasties ruling China in the last 3,000 years made Xian their capital and seat of power. The Museum of Terracotta Warriors and Horses, and the Mausoleum of Emperor Qin Shi Huang _ famous archaeological digs acclaimed as the eighth wonder of the world _ sit there.

Next stop was the 13-km-long City Wall dating to the Ming Dynasty and a castle built at the time, where we saw local and foreign tourists riding bikes and posing for pictures.

The Giant Wild Goose Pagoda Temple, a symbol of the ancient city and a renowned repository of Buddhist scriptures brought back from India, is also a must see. Tourists can climb the seven-floor pagoda for a panoramic view of the city. Cultural and historical sites aside, Xian is also famous for its Chinese dumplings, that most restaurants serve up to the accompaniment of dance and music to tourists visiting the city.

n front of me is the gigantic Buddha statue widely known among international tourists. The Buddha statue, carved into a cliff, was one of thousands of thousands inscriptions and statues found in the Longmen Grottoes, about 12 km south of Luoyang, a city in the West of Henan province, China.

These two giant marionettes at the Museum of Terracotta Warriors and Horses in Xian are symbols of Chinese achievement in the field of science and technology. The warrior is 7.2 metres tall and weighs 654kg, while the little girl is 4.5 metres tall and weighs 208kg. The marionettes were lead performers during a ceremony held marking the opening of the 2008 Beijing Olympic Games.

The Longmen Grottoes, the Unesco's World Heritage Site registered in November 2000, is home to Buddhist subjects and caves and densely dotted along the two mountains : Xiangshan to the East and Longmenshan to the West. Between the two mountains is the Yi River where the tourists like to sit along the river bank to see flocks of flying birds and to wait for cruising boats.

However, if you stay there until the evening, the tourist attraction is about as romantic a place as you will find anywhere in the world. The sunset reflected in the waters of the Yi River where will be impressing you most in the tour so far.

Luoyang is also the city of Shaolin, the Chinese temple where most Thais known it as a Kangfu Chinese training centre. Now the Chinese government has promoted it as the country's Chinese Kangfu training centre to attract tourists around the world to visit and to see their Kangfu shows.

Apart from Luoyang city, China, the largest country in Asia, still offers a multitude of sites and things for tourists to explore. Organised by China's Xinhua News Agency and Thailand's Ministry of Foreign Affairs to promote relations between the two countries, the tour started from Xi'an, the centuries-old capital of Shaanxi province and former capital of China, located in the southern part of the Guanzhong Plain.

Xi'an is the ancient city famous for its rich culture and history because several dynasties of China during 3,000-year development had ruled and placed their capital there. The renowned Museum of Terracotta Warriors and Horses and Mausoleum of Emperor Qin Shi Huang , praised as the eight major miracle of the world, are located there. Most tourists were stunned when they see such a discovery which made the Mausoleum of Qin Shi Huang one of the most famous archaeological sites in the world.

A symbol of Xian, the Big Wild Goose Pagoda is a well-preserved ancient holy Buddhist site. Standing 64.5 metres, the pagoda is a national cultural relic located in the Da Cien Temple complex in the southern part of Xian about four kilometres from downtown.

After these sites, the 13- km City Wall of the Ming Dynasty, the largest and most intact Ming Dynasty castle in the world is the next stop. There a lot of Chinese locals and tourists are seen riding bicycles and taking photos one another of the city view they like.

The Giant Wild Goose Pagoda Temple, considered a symbol of the ancient city and renowned for storing the Buddhist scriptures brought back from India, is also a must to go. Tourists can go up to the seven-floor pagoda to see the panoramic view of the city centre.

Xi'an is not only famous for its rich cultural and historical sites, but also various kinds of Chinese dumplings. Most restaurants in the city sell the dumplings and simultaneously organise dance and music shows to reflect the graceful and magnificent time of China to attract tourists around the world.

Zhengzhou, the ancient capital of the central Henan Province, was our next destination. A study in contrast, Zhengzhou boasts ancient civilisation and modern developments, one of them being a new housing project for 800,000 local residents and businessmen, about 20-30 minutes drive from the inner city area.

Beijing was the last leg of our trip. Apart from the Great Wall and the Forbidden City, the Beijing Planning Exhibition Hall is another interesting attraction that most tourists miss out because it is not on most tour itineraries. Here you can learn how big the city is, its past and what the future holds for the capital city as China's influence and clout grows in the years to come.

Flight time from Beijing to Xian is about an hour and 50 minutes. By train it takes 12 hours.

Zhengzhou is connected by trains daily plying the Xian-Guangzhou route. Board the train at the Xian railway station, which is generally crowded because Xian is the hub of trains connecting the southern provinces of China.

For useful tips, visit these websites:

- China National Tourism Office: http://www.cnto.org

- TravelChinaGuide.com

- Henan Provincial Tourism Administration: en.hnta.cn

- Air China: http://www.airchina.co.th

This man is one of many vendors selling kites in front of the Big Wild Goose Pagoda Temple.

Many locals in Xian ride bicycles around the City Wall for exercise. Bicycle rent per one hour is only at 20-30 yuan (95-142 baht). The 13-km-long wall was built some 600 years ago during the times of the Ming Dynasty.

Passengers queue up at the entrance to the platform of the railway station in Xian, the hub of trains connecting central China to other parts of the country. The station is notoriously busy and crowded most of times, and to be on safe side passengers are advised to arrive two hours before departure time.

I saw this Chinese lady walking around the park in Zhengzhou’s new district selling colourful balloons, but after spending 30 minutes watching her she still had no buyers.

Travelling from Xian to Zhengzhou, I was feeling hungry. For breakfast I had these steamed buns, congee and fried vegetable; they were not yummy, though.

From the top of the tower of Central China Television ( CCTV) in Beijing, you can get a good view of the Chinese capital.

Built like a bird’s nest the National Stadium in Beijing, venue for the opening and closing ceremonies of the 2008 Olympics the city hosted, is the pride of China. This architectural masterpiece is now a popular tourist attraction.

A woman performing a dance that gives visitors a glimpse into the ways of the ancient Tang Dynasty that once ruled from Xian. Shows such as this are typical of most local restaurants, and tend to highlight the glories of former Chinese dynasties.

A novice in kung fu pose at the Shaolin Temple, which is open to tourists and part of the tour itinerary of most travel agents in China. Located in Luoyang city, Henan Province, it has some 30,000 pupils from all parts of the country. The government is promoting Shaolin as the hub of Chinese martial art.

The Great Wall of China, built more than 2,000 years ago, is one of the Seven Wonders of the world. I rode a cable car to reach this point outside Beijing and on the return leg switched to a toboggan, sliding down the wall to the ground. I enjoyed it a lot.

About the author

columnist
Writer: Anucha Charoenpo
Position: Reporter

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Thai winery with an international outlook

Thai winery with an international outlook

  • Published: 19/03/2010 at 12:00 AM
  • Newspaper section: Realtime

Founded in 1986, Siam Winery is Southeast Asia's largest producer of wine and grape-based products, with popular brands such as Monsoon Valley Wines, Fresco Fruit Flavored Wines, Spy Wine Cooler and imported wines brands Mont Clair, Kookaburra's Head, Chateau Vendome and Peter Vella.

Making a strong team at Siam Winery are, from left, Kim Wachtveitl, director of Business Development, Daniel Schwalb, director of Marketing and Sales, and Hans- Peter Hoehnen, winemaker and viticulturist consultant.

"Part of our vision is to establish a strong wine culture in Thailand," said Kim Wachtveitl, director of Business Development of Siam Winery Trading Plus Co. "At the same time, we're working towards putting Thailand's name on the world wine map.

"Siam Winery launched Monsoon wines in 2003 in Thailand, the UK and USA, as a new experience for diners: a premium Thai wine that can be especially enjoyed with Thai food. We've found that the concept works very well, especially in the European market.

"The quality of Thai wine continues to get better and better, and this gives us more opportunities to find new markets overseas. We've won quite a few awards, which have brought us more recognition, and wine commentators from Australia, the UK and the USA have discovered us.

"Monsoon Valley has become an internationally recognised Thai wine and we'll begin our trade fair road show this year at ProWein in Germany, the world's most important international trade fair for the wine and spirits industry."

ProWein is held every year in Dusseldorf, and this year some 35,000 trade visitors and more than 3,000 exhibitors from around the world are expected to attend. The growing number of registered participants and exhibitors suggests a positive outlook for the industry, and ProWein has always been a good indication of world consumption trends both in terms of demand and preferences.

"At the fair, we'll be looking to recruit more international partners, and also building up the Thai wine name in the global market. ProWein is just the kind of venue for achieving these goals," said Kim.

"We'll also be talking about our Hua Hin Hills vineyard, the home of Monsoon Valley wine, a growing development that we are very pleased with. We feel our wines and vineyards will generate more interest and a positive outlook for the Thai wine industry, as well as Thai tourism."

Monsoon Valley has been growing rapidly in the international market, where the trend in wine consumption is favouring 'New Latitude' wines.

"We enjoyed a 40 percent sales increase in Japan last year," said Kim. "And we're very pleased to have added France's Carrefour supermarket to the 20 countries currently carrying our products."

Siam Winery products are widely available in leading retailers as well as most deluxe hotels and restaurants throughout Thailand, and are also exported to over 20 countries around the world.

SOME OF SIAM WINERY'S AWARD-WINNING WINES

The Thai-inspired labels of Siam Winery wines.

Monsoon Valley White Shiraz 2007

Australia's World Wine Report 2009 Asia Chapter's tasting panel found this ''a more substantial offering than most other local rose wines and a first for shiraz. Its pleasant musky aromas with just the right amount of sweetness on the palate''.

It received a Gold Medal at the 2008 AWC International Wine Challenge in Vienna; Silver Medals at FBAT Wine Challenge, Bangkok 2008; Syrah du Monde, Ampuis, France 2008; and Mundus Vini, Germany 2008; and a Bronze Medal at the London Internaitonal Wine & Spirits Competition 2008.

White Shiraz 2008 received Bronze Medals from Japan Wine Challenge 2009 and FBAT Wine Challenge, Bangkok 2009, and a Commended Medal from London Internaitonal Wine & Spirits Competition 2009. Robert Parker awarded it 86 points in March 2009.

Monsoon Valley Colombard

Originating in southwestern France, the colombard grape when planted in Thailand creates a wine similar to sauvignon blanc _ clean and fresh with crisp acidity and lemon, pomelo and green apple flavours.

The 2007 vintage was voted a Best Bargain by the Australian World Wine Report 2009 Asia Chapter tasting panel, and named Best of Class for white wines under 600 baht, with a Silver Medal from the FBAT Wine Challenge, Bangkok 2008; Mundus Vini, Germany, October 2008 awarded it 82 points and Robert Parker gave it 87 points in March 2009. The latest release received a Commended Medal at the London International Wine & Spirits Competition 2009.

Monsoon Valley Blended White 2008

The wine is blended mainly from the indigenous malaga blanc and some colombard. It is a light, fruity wine with notes of citrus and a melony character. The light to medium bodied palate has crisp acidity balanced by a touch of residual sugar though still a dry style. This could go very well with Asian cuisines. Robert Parker awarded it 86 points in September 2008, and 84 points in March 2009.

Monsoon Valley Shiraz

Fully ripened grapes are hand-picked for this wine. Well-balanced and structured, it has aromas of ripe plum, sour cherries and subtle notes of spices and coffee.

Shiraz 2008 was awarded a Silver Medal the FBAT Wine Challenge, Bangkok 2009 and a Commended Medal at the London International Wine & Spirits Competition 2009.

Monsoon Valley Muscat

A fortified wine, 15 percent alcohol per volume, sold in half-bottles, this is rich, sweet and well balanced with aromas of roses and luscious lychee on the palate. It was awarded a Bronze Medal at August 2008 London International Wine & Spirits Competition, and a Commended Medal at the Decanter Wine Awards, London, September 2008. Robert Parker gave it 84 Points in March 2009.

Monsoon Valley Chenin Blanc Late Harvest 2009

The grapes were left to ripen on the vines for an additional 10 days to intensify the sugars for this sweet, aromatic wine with honeyed, peach and dried fruit flavours. It was awarded a Bronze Medal at the Japan Wine Challenge, Japan, July 2009.

No survey of Siam Winery products could be considered complete if it failed to mention the Mont Clair Reserve range, Bin 5 Cabernet Sauvignon, Bin 6 Chardonnay and Bin 9 Shiraz. The wine is imported from South African vineyards and blended and bottled at Siam Winery.

The wines are clean with well balanced fruit and acidity, and give a good account of themselves. At the retail price of 285 baht a bottle, they have the additional virtue of affordability, and are making the pleasure of drinking wine with food more widely accessible.

About the author

columnist
Writer: Pamela Tan
Position: Writer


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Nature's supermarket

TV host Charongsak shares his discoveries and the importance of food in the cultures of villagers living in forest communities

  • Published: 25/03/2010 at 12:00 AM
  • Newspaper section: Outlook

After watching celebrities and superstars act as food gurus in luxurious restaurants on television for years, like most viewers, Charongsak Rongdet doubts if these people are psychics who can tell what the food tastes like just by looking at it.

Host/producer Charongsak Rongdet rediscovers ‘e-poom’ or tadpole in a river in Pa-pae village in Tha Wang Pha, Nan. PHOTOS COURTESY OF CHARONGSAK RONGDET

''How can they tell if they haven't even lifted the spoon from the dish yet,'' Charongsak points out.

The 29-year-old TV host and producer recently spoke about lifestyles and jobs related to food as a prelude to Pak-Tong Lae Khong-kin (Mouth, Stomach and Food), a three-day seminar about cuisine, cooking and eating culture that begins today at the Princess Maha Chakri Sirindhorn Anthropology Centre.

His observations not only drew laughter from the audience, but they also described a common scene found in many typical food shows that feature pretty faces, haute couture dishes and chic venue decorations.

Most of the suggested ingredients or recommended restaurants are high-end or are available only in the city. ''How could a villager afford lobster that costs 3,000 baht a kilo

[gramme]?'' he says.

Food culture, design and creativity are not only limited to pretentious, decorative venues in the big city, but everywhere else as well.

For five months, Charongsak has been turning things around in Pattakarn Baan Thung (Indigenous Restaurant), to talk about something beyond what's being consumed. He explores the world of indigenous produce and discovers how they are so important to a village; as well as local dishes, made and eaten around the country.

‘E-poom’ or tadpole, an indigenous ingredient, is usually found only in clean water sources.

Divided into two parts, Charongsak first travels into a community, near and far, to rediscover the indigenous ingredients to be used, either locally grown vegetables or domesticated animals. Then the rediscovered ingredients become a part of the dishes presented in the show: one in the traditional way by the villagers; and the other adapted and presented in a contemporary way _ as often seen in luxurious restaurants _ by the TV crew.

Hidden behind the colourful dishes and contemporary presentations, as well as unprepared script, is the food for thought for both outsiders and insiders. In one series, he replaces tomatoes in a Northern dish called namprik ong with locally grown strawberries, and adds foreign ingredients into local dishes such as larb kob (minced frog in Northern-style spicy salad). The presentation allows outsiders to see the local ways and norms of the villagers; and the insiders can learn to preserve nature as well as their community and to connect with the contemporary world.

''I'm not just telling the audience how an indigenous dish tastes, I also feature the way of life, culture and wisdom of the people behind the dish,'' says Charongsak. He's always surprised by what he learns when out on location.

The rediscovered ingredients are turned into traditional and adapted meals by the villagers and TV crew. But all are presented in a contemporary style.

For example, he discovered that certain villagers have learned from their experiences how to lure a kapom or tree lizard with just a whistle to get a nod _ literally _ before catching it with a piece of rope with a noose. And from experience they know that the lizard would automatically nod when it hears a whistle.

In a recent series the audience follows Charongsak into a community forest that is looked after by the community committee in Phaisali, Nakhon Sawan to rediscover pak e-noon or Adenia heterophylla (Blume) Koord, which is not only a source of nutrition but also a main source of earning money.

After paying the entrance fee _ which later goes to forest preservation _ anyone without equipment such as a knife or matches can enjoy all-you-can-pick pak e-noon to cook at home or sell the freshly picked produce to middlemen waiting at the exit. No equipment is allowed to enter the forest for fear the whole trunk of the fragile pak e-noon plants would be cut.

''The villagers would raise their eyebrows to the idea of environmental preservation,'' explains Charongsak. ''But they immediately understand when you say to them that they will have enough pak e-noon to eat for a very long time if they take good care of the community forest.''

Following a local into the forest, Charongsak scoops his hand into the villager's worn out sack only to find rather unusual objects such as a mirror and a hairbrush. The villager who works solo explains that the mirror is used when dust gets in his eyes and the brush is to comb the ants out when they fall into his hair. The young host also learns from the same villager that he's never lost his shoes wherever he leaves them unattended: He's wearing one blue sandal on his left foot and a green one on the right.

Charongsak helps the villagers to find e-poom for their evening meal.

''It sounds trivial but these little things show how people who don't have many choices in life never give up on their fate,'' says Charongsak.

While the urbanites have to cope with time limitations, the villagers must deal with budgets. Urbanites are offered a variety of foods from different cultures and regions, depending on the budget. ''But they tend to forget about more local vegetables that were once consumed during their parents time,'' says Charongsak. With budget limitations, the villagers enjoy picking up produce for free in their supermarket built by nature _ the forest.

Villagers in Phaisali and nearby communities earn as much as 400,000 baht a year from selling produce between the season from December to March. ''Without asking for a loan, a villager can easily write-off a 10,000-baht debt only if he or she is diligent enough to pick up pak e-noon every day,'' explains Charongsak. ''Anyone can make money from it.''

Not only drawing local knowledge from the villagers for the rest of the world to learn, Charongsak brings new ideas to the villagers while cooking with them for the second part of the show as well. Instead of following the local way of eating strawberries with sugar and salt, a guest chef from Chiang Mai prepares strawberry sauce on roasted pork for the villagers to enjoy while the TV crew uses strawberries to substitute madan (garcinia) for the sour flavour found in tom som pla-tu (fish in sweet and sour clear soup).

Such an adaptation, says Charongsak, makes the villagers realise the changes outside their village. And despite their brilliant old ways of doing things, there's always something that could be done in a different way; strong efforts and trials result in new inventions.

''What if our papaya becomes hamburger filling one day?'' says Charongsak, dreaming of the local produce becoming an ingredient for the world.

''The first people to gain the advantages of such a phenomenon would be the local villagers who grow the papaya.''

Relate Search: Charongsak Rongdet, Pak-Tong Lae Khong-kin, Princess Maha Chakri Sirindhorn Anthropology Centre

About the author

columnist
Writer: Sirinya Wattanasukchai
Position: Reporter

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Made with plenty of heart

Made with plenty of heart

Rolf Schaefer, president of Thai-German Meat Product, talks about why he loves his occupation

  • Published: 19/03/2010 at 12:00 AM
  • Newspaper section: Realtime

He wants to keep it a secret, and you just have to guess Rolf Schaefer's age. His remarkable good skin makes him look much younger than he really is and moreover, the super-senior is very active in fulfilling his role as Thai-German Meat Product's president.

‘‘Make them with your heart as much as your hands,’’ said master butcher, Rolf Schaefer.

When asked, "How do you keep fit?" The jolly German replied: "By running around in the TGM factory."

During his stay in Thailand, Schaefer lives near the Wellgrow Industrial Estate in Bangpakong, Chachoengsao. And on working days, he arrives at the TGM factory around 6am to "run around" the factory, firstly to "sawasdee" the Thai staff at various departments before getting his hands on sausage-making.

Does the president need to make salami himself? "It's good motivation for our workers as well as a guarantee for quality products," he said.

Schaefer, a certified master butcher, had his own business in Mannheim, Germany, and was a consultant for a Japanese meat processing company before taking on this position in Thailand.

"Bunsong Srisiam [founder of Thai Sausage] visited me in Mannheim in 1980. We couldn't communicate in English and used sign language. He had a love for the same occupation and that made me want to help him," recalled Schaefer, who thereafter frequented Bangkok to teach Bunsong's team - without pay - how to make scrumptious sausages, meatloaves and hams.

The big-hearted master butcher shared his expertise with them as well as encouraged the development of new products. Ultimately, a joint venture between Thai Sausage and Schaefer Fleischwaren resulted in Thai-German Meat Product (TGM), and that now has Schaefer staying in Thailand for six months each year to oversee R&D.

Last month, the company held a big party to celebrate the success of 15 products, for example black pepper loin, red hot sausage and wasabi ham, which won the 2009 DLG award from the German Agricultural Society.

While he has now accepted a salary, the biggest reward for Schaefer is to see results and TGM's success.

What makes you look so young?

I don't use any cream, and wash my face with water. I love my occupation and working keeps me young. It's the hard work that makes me look young. This morning, I didn't do any hard work and my face was not so young.

Also, I don't smoke, I don't drink alcohol, I sleep well and I have only one wife.

How long have you been married?

Fifty five years and my wife, Katharina, is still a nice girl like she was when we first met. After World War II, the German government gave us two Deutschmarks to build a future. We opened a shop, then a factory and I worked in creating and making products while my wife managed sales.

Starting from zero, we started up Schaefer Fleischwaren GmbH in Mannheim. She has always been a great partner both in business and my life.

Was it hard to build a business after the war?

Due to the scarcity, we had to make the most of meat. Sausage-making, an age-old tradition, was therefore very important at that time.

I just loved my job, making and selling my products every day, while seeing the results of my hard work and getting good feedback from customers kept me going. So the business grew from all the hard work and the love I have for my occupation.

Rosemary ham, one of TGM’s award-winning products.

Why did you want to become a butcher?

Helping with miscellaneous tasks that a kid could do at the butcher's, I wanted to become a butcher since the age of seven. And at 14, I went to school to study the subject. It took three years of study and five years of apprenticeship before applying for a master butcher certification.

There used to be 45,000 butchers in Germany but today not many people are interested in this profession. Moreover, production now involves computerised machines instead of being handmade and so one may not have to learn the basics and the tricks of the trade. Still, even with the technology available, it's most important to know the basics.

Can you give some basics and tricks of sausage-making?

Make them with your heart as much as your hands.

The secret is how to preserve meat with salt, pepper and spices in order to make it tasty. I use more than 40 spices from around the world, for example, nutmeg, cardamom, caraway, in my recipes.

Taste is very important. Thai German Meat Product offers four brands: Thai Sausage, TGM, Eurola and Schaefer. Thai Sausage products have been developed with a Thai tang while Schaefer offers an authentic German taste.

Have you tasted Thai sai krok (sausage)?

Honestly, I don't like the smell of garlic - it's too strong. Chilli is too hot. There's too much garlic and chilli in Thai foods. And perhaps it's the spicy food that is giving many Thais pimples.

What was your first impression of Thailand?

I heard of a country that was hot all year-round. I wondered, "Is there such a country?" And that made me come to Thailand to see for myself.

My first visit was in the early 1980s, and Thailand was a lot different back then with less traffic and not so many skyscrapers. But one thing still remains the same is Thais - people who are very friendly and always with a smile.

I love Thailand and spend six months of the year here. The warm weather is good for an old man.

How did you find Thailand's processed meat market?

I visited the supermarkets and saw how three to four sausage companies had similar products. It's typical in Asia for companies to copy each other instead of creating and developing new products.

How do you create new products like wasabi ham?

We want to introduce new products to serve customers' taste preferences. Since a lot of Thais like spicy foods we thought that ham and wasabi would be a nice combination. Our R&D team worked on this idea, which turned out to be a tasty, award-winning product.

With the language barrier, how do you communicate with the Thai staff?

I cannot speak Thai, so I used sign language and if they don't understand, they can look into my eyes and feel how much I love what I do. That should inspire them to make superb sausages too.

Is that why TGM products won so many 2009 DLG award?

Definitely, people are a key success factor for a company.

Also, production is of a high standard. We select high quality raw material without antibiotics, beta-agonist, and other chemical substances.

We use imported raw materials, like spices and sausage casings, which leads to a higher production cost and a higher price of the products.

But with the quality it's value for money, and it's this quality that makes winning products.

Do you have a favourite product?

I love all my children. But I do have a special liking for making dried sausages like salami. Like wine, the older, the better the taste.

Because of the long shelf-life, salami is good for a tropical country like Thailand. It can be made from mixed pork and beef and after 15 salami recipes, I'm currently working on a pure pork salami.

Are sausages your staple?

Germans eat processed meat all day. They can have sausages for breakfast, salami sandwiches for lunch and meat loaf for dinner.

While on average a German consumes 46 kilos of processed meat per year, a Thai eats only two to three kilos.

With more quality products and varieties available, perhaps Thais will eat more sausages and enjoy them like Germans do.

About the author

columnist
Writer: Kanokporn Chanasongkram
Position: Reporter

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Tuesday, March 23, 2010

GEOGRAPHY of Thailand

GEOGRAPHY

The kingdom of Thailand lies in the heart of Southeast Asia, making it a natural gateway to Indochina, Myanmar and Southern China. Its shape and geography divide into four natural regions : the mountains and forests of the North; the vast rice fields of the Central Plains; the semi-arid farm lands of the Northeast plateau; and the tropical islands and long coastline of the peninsula South.

The country comprises 76 provinces that are further divided into districts, sub-districts and villages. Bangkok is the capital city and centre of political, commercial, industrial and cultural activities. It is also the seat of Thailand's revered Royal Family, with His Majesty the King recognised as Head of State, Head of the Armed Forces, Upholder of the Buddhist religion and Upholder of all religions.

Thailand is a constitutional monarchy with His Majesty King Bhumibol Adulyadej, or King Rama IX, the ninth king of the Chakri Dynasty, the present king. The King has reigned for more than half a century, making him the longest reigning Thai monarch. Thailand embraces a rich diversity of cultures and traditions. With its proud history, tropical climate and renowned hospitality, the Kingdom is a never-ending source of fascination and pleasure for international visitors.


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THAI FOODS

THAI FOODS

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.

Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.

Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently.

Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Its aroma bears no resemblance to the sweet smell of jasmine blossoms, but like jasmine flowers, this rice is precious and fragrant, a small everyday delight. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang , a popular meal when time is limited. Sticky rice khao neow is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a pleasing sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.

Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow, are popular as well but usually come as a single dish, like the stir-fried Pad Thai or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rue, a sour and spicy rice noodle soup.

There is uniquely Thai dish called nam prik which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.

Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.

Often thai food is served with a variety of spicy condiments to embolden the dish. This can range from dried chili pieces, sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.

Download E-Brochure

source : tourismthailand.org


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THAI SOCIAL STRUCTURE

THAI SOCIAL STRUCTURE

In the Thai social system, the village is the unit. It was in former days, a self-contained one in its economy and needs. The people's habits and customs were based mainly o n agriculture and religion. Most villages had a Buddhist monastery and a shrine for a village deity. The monastery served their spiritual as well as the people's education. All arts, crafts and learning emanated from the monastery. From birth till death it centred round it. Its precincts were the meeting place for social g atherings on festive occasions. As to the village shrine it was used only occasionally in times of distress or on New Year's day when offerings were made. It had nothing to do with Buddhism.

No doubt Buddhism softened and tamed animism in many of its cults. The above is only a fundamental and comparative statement which a student has to bear in mind when dealing with mod ern cultural problems. The social system, habits and customs as seen in modern times are superficial modifications of the fundamentals and in a comparative degree only.

In some outlying districts where there are retarded developments of culture due to lack of intercommunication and new ideas, the people are still in their primitive state, quite in contrast to the progress in the capital, towns and cities.

In these progressive parts "old times are changed, old manners gone" and a new type of cultures fills its place. This is a sign of progress but it must come gratdually. Adapt the old to the new but not in a revolutionary way. The new cultures have also their dangers with problems to be solved, because people take too much interest in politics. To adopt new cultures wholly unsuited to the needs which are peculiar to, and characteristic of each particular place is a danger. Culture ought to be varied with characteristics of its own in each locality and area, harmonizing, however, with the whole-a unity in diversity.

source : tourisemthailand.org


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Sunday, March 21, 2010

Resetting browsers

Resetting browsers

  • Published: 17/03/2010 at 12:00 AM
  • Newspaper section: Database

I have some documents with underlined links to websites. When I move the mouse to the link, it says Ctrl + Click to follow link. When I do this a message pops up, saying: "This operation has been cancelled due to restrictions in effect on this computer. Please, contact your system administrator."

I am the system administrator and I don't know what to change in order to get a direct connection to my browser. Can you, please, help me?

My OS is Windows XP, SP2

PETER ZIMMERMANN

Database replies: Wanda Sloan replies: This is a great example of the sort of niggling problem that PCs present to their users, and prove that these blasted machines really are out to control us.

Here is the bad news. There is no single reason for this problem, and there is definitely no single fix for it. The good news is that there is a strong certainty that your problem involves your Internet browsers (plural) and that the most common fix may work.

In short, the likely reason is that at some point, you have made one or more of the browsers you have installed into your default browser. In doing that, Google Chrome, Firefox, Opera, or even an upgrade of Internet Explorer has grabbed and farkled the setting used for the Ctrl-Click command for a Microsoft Office program to open a link.

If this is the reason, the only solution is to reset Internet Explorer as your default browser. In this specific case, that means completely wiping out - in effect, deleting - all other browsers and all current settings you have on your Microsoft Internet Explorer. That means, in turn, making the decision between being able to Ctrl-Click a link in Word and starting all over with browsers. As is so often the case, you can't go forward without going two steps backward.

I can't improve on the Microsoft explanation of how to reset your browser, which is at www.support.microsoft.com/kb/923737.


Free file converter

I have a question about Database's 03/03/2010 edition and the Help Desk response to reader Marsha Waren, of Chon Buri.

MP3WmaConverter downloads a Dealio Toolbar and changes Homepage setting.

Am I downloading the wrong converter?

Is there another recommended free file converter?

DENNIS
Khon Kaen

Database replies: Wanda Sloan replies: No you have downloaded the correct software. But you have run afoul of a marketing trick that is not really admirable, either.

Unfortunately, many programs even from the super companies (Google and Yahoo included) provide a "choice" to the user to install extra software, most of which is incredibly annoying or worse. The people who run Koyote Soft from Bordeaux in France are included.

I do think there is some balance needed, however. The more reputable companies do not truly sneak the extra software by you. Koyote Soft and others provide an entire screen of the installation program to the add-ons. Yes, you can simply click Next, and the instinct is to do exactly that.

But there is a warning screen, as the screen shot of the program setup routine shows. If you simply go ahead, the result is you have Dealio on your computer, and your default browser's home page is set to Yahoo.com.

I'm not defending this distribution method. Far too many people just click on through, and end up with unwanted toolbars and add-ons. But there is an option to drop out, and for that reason I can't completely fault the distributor of this fine freeware.


Windows 7 starter

If I were to buy Windows 7, would the starter be good enough?

I'm not into advanced stuff like networking etc.

Just a normal SOHO ++ user.

Kindly enlighten.

SUKAN

Database replies: Wanda Sloan replies: Well, I would not recommend the Windows 7 starter to any Database reader. It is extremely limited. You can only run a certain number of programs at once. You don't get the nice-looking Aero Glass look. It does not allow DVD playbacks, and you can't even change the windows desktop picture.

The Home editions of Windows 7 are solid, basic operating systems.


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The new black

The new black

Can the new BlackBerry Bold 9700 be as cool as the hipsters think?

  • Published: 21/03/2010 at 12:00 AM
  • Newspaper section: Brunch

In the US, Apple iPhones and Google's Nexus One are threatening to take over RIM majority of the market share of smartphone sales. But Bangkok, true to its eccentric leanings, is clinging to its current obsession with all things BlackBerry thanks to some heavy and well-pitched marketing campaigns, and every hipster or wannabe in the capital seems to have, or, at least, want one.

The latest RIM offering is the BlackBerry Bold 9700, which seemingly packs all that RIM has to offer into an affordable little bundle.

So can it help RIM maintain its coolness? Let's have a look.

BOLD 9700

The BlackBerry Bold 9700 is effectively an updated, smaller version of the Bold 9000, but with the same price.

Visually, the 9700 loses some ground to its predecessor. For a start, it is more compact, and the quirky appeal of the 9000 is lost in the more conservative design details.

That said, it still sits in the hand beautifully, and, while being lighter, it avoids tackiness.

Elsewhere in the RIM camp, the BlackBerry Curve 8900 (18,900 baht) claims the beauty prize with its sleek metallic body, but the plastic simplicity and the cheaper price of the 8520 (13,900 baht) would satisfy most users.

HARDWARE

In terms of inner workings, the Bold 9000 is a hard act to follow, but the 9700 manages to.

The CPU is stated to have remained at 624MHz, but the solid lag-less performance feels like it could be higher.

The model bundles 3G, GPS and swift Wi-Fi connectivity among other features, including a hot-swappable microSD slot.

A major revelation in terms of functionality is the warmly welcomed replacement of the trackball with an optical pad. Also, the keypad is even smaller than that of the 9000, which won't please larger hands. The iPhones and the Nexus One certainly win on the front of text input with their virtual keyboards, especially in landscape mode.

Another major flaw of the 9700 is the web-browsing experience, which is sub-standard on the tiny screen (down to 2.4 inches from 2.7 on the 9000). The camera has been bumped to 3.2 megapixels (up from 2mp on the 9000), but offers only reasonable daytime photos at best with its tiny lens. So heavy multimedia users should head elsewhere.

However, battery life impressed at almost two days of light to moderate use.

SOFTWARE

The famous strength of the RIM machines is their push mail support for up to 10 email addresses. On the Bold 9700, even mail attachments can be viewed, including videos and Office documents.

Another standout feature of all RIM devices is the availability of access to the BlackBerry network, offering internet and chat services. It's certainly not a free service, but is a great convenience for some users, and any chat client you could think of comes pre-installed.

Personally, I spend most of my time within range of Wi-Fi, so it is less useful for me, especially as VoIP becomes more prevalent on other handsets (namely the impressive Nokia N900, reviewed in Brunch on March 7.

CONCLUSION

The Bold 9700 rolls everything that RIM is doing right into one handset. Its slick operating system, specs, email and chat support will keep fans happy.

Still, the multimedia functionality - including the small screen and poor browser - let it down, but these are not new problems for the RIM camp.

They are also winning in the "coolness" stakes; against the global grain.

Although it is RIM's best handset to date, at 22,900 baht, the Bold 9700 will not attract everyone.

The Curve 8520, with lower specs, is now available for 13,900 baht - about the trade-in price of an iPhone 3G - which will split the vote in the RIM camp.

It will be interesting to see if RIM's popularity is as fleeting as a Paragon store window display.

But for now, I'm sold - it really is that cool.


The BlackBerry Bold 9700 is available for 22,900 baht from the AIS Shop, 4th floor, CentralWorld, and other unofficial outlets for less. Call 1175 or visit http://www.ais.co.th.

Relate Search: BlackBerry Bold 9700

About the author

columnist
Writer: Richard Mcleish
Position: Reporter

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