THE RICE EATER is a fascinating story set against the backdrop of modern Singapore about a group of ordinary people brought together by greed for a better life.On Boxing Day, December 26, 2004, at 9.44 a.m., disaster strikes Prachalang Beach Resort in Khao Lak Beach, Northern Thailand. The massive tsunami drags hundreds of the resort's guests and staff out to sea including Clement, Stan's sworn brother. Will Clement survive this fateful day or will Stan have to live with blood on his hands?But the tale of Stan Poe and his four sworn brothers begins years before when they meet the unpredictable Mr. Monk Poe. He brings with him a tempting business proposal of building a hotel empire with unlimited funds from secret sources, culminating in betrayal and false hopes, changing their lives forever.
Eating Spring Rice is the first major ethnographic study of HIV/AIDS in China. Drawing on more than a decade of ethnographic research (1995-2005), primarily in Yunnan Province, Sandra Teresa Hyde chronicles the rise of the HIV epidemic from the years prior to the Chinese government's acknowledgement of this public health crisis to post-reform thinking about infectious-disease management. Hyde combines innovative public health research with in-depth ethnography on the ways minorities and sex workers were marked as the principle carriers of HIV, often despite evidence to the contrary. Hyde approaches HIV/AIDS as a study of the conceptualization and the circulation of a disease across boundaries that requires different kinds of anthropological thinking and methods. She focuses on "everyday AIDS practices" to examine the links between the material and the discursive representations of HIV/AIDS. This book illustrates how representatives of the Chinese government singled out a former kingdom of Thailand, Sipsongpanna, and its indigenous ethnic group, the Tai-Lüe, as carriers of HIV due to a history of prejudice and stigma, and to the geography of the borderlands. Hyde poses questions about the cultural politics of epidemics, state-society relations, Han and non-Han ethnic dynamics, and the rise of an AIDS public health bureaucracy in the post-reform era.
Sing along to this delicious twist on "The Wheels on the Bus" and celebrate the food, laughter, and love of a multigenerational family meal! * "Artfully brings an authentic expression of family love...an utterly charming [twist] to a familiar tune." -- Kirkus Reviews, starred review The rice in the pot goes round and round, Round and round, round and round, The rice in the pot goes round and round At the table where my family gathers round... At the table where this family gathers, they share food, laughter, and, most of all, love. Readers of all ages are sure to delight in this joyful, expressive sing-along, slurping noodles, squishing tofu, and tapping chopsticks as they sing along to this familiar tune. Rhythmic text from The Great Wall of Lucy Wu author and Asian/Pacific American Library Association Award winner Wendy Wan-Long Shang, and vibrant, playful illustrations from artist Lorian Tu bring this heartwarming, mouth-watering story to life. Informative back matter includes a food glossary and etiquette guidelines that are sure to delight and engage young readers.
Can you really lose twenty pounds in a month? Will you really keep it off this time? With The Rice Diet Solution, you will! The Rice Diet Program has been helping dieters successfully lose weight since 1939. Now in book form, this world-renowned weight-loss method can help you change the way you eat forever. The Rice Diet Program in Durham, North Carolina, was one of the first medical facilities in America to use diet as the primary way to treat disease. On this high-complex-carb, low-fat, and low-sodium whole-foods diet, “Ricers” lose weight faster, more safely, and more effectively than people on any other diet. Men lose on average twenty-eight to thirty pounds and women on average nineteen to twenty pounds per month! The Rice Diet also detoxes your body, ridding it of excess water weight and toxins from processed foods and the environment. The program's results have been documented by extensive studies and confirmed by thousands of people who report amazing weight loss, as well as immediate improvement in such conditions as heart disease, diabetes, and hypertension. Here’s how it works: The Rice Diet strictly limits salt and sodium-rich ingredients. Salt, like refined sugar, is an appetite stimulant, so when you reduce salt intake, you lose water weight and are less inclined to overeat. The Rice Diet also limits saturated fats and instead relies on carbohydrates (fruits, vegetables, grains, and beans) as the main source of nutrition. The fiber cleanses your system and satisfies you so you feel full quickly. The Rice Diet makes it easy to limit calories; when you’re eating foods that truly satisfy your hunger, it’s a challenge to eat 1,500 calories per day! To make it easy to follow the program, The Rice Diet Solution includes hundreds of tasty, filling, easy-to-prepare recipes—some from the Rice House kitchen, others inspired by major chefs and adapted to Rice Diet standards.
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
"This book charts the vicissitudes of a rural community of papermakers in Sichuan. The process of transforming bamboo into paper involves production-related and social skills, as well as the everyday skills that allowed these papermakers to survive in an era of tumultuous change. The Chinese revolution—understood as a series of interconnected political, social, and technological transformations—was, Jacob Eyferth argues, as much about the redistribution of skill, knowledge, and technical control as it was about the redistribution of land and political power. The larger context for this study is the “rural–urban divide”: the institutional, social, and economic cleavages that separate rural people from urbanites. This book traces the changes in the distribution of knowledge that led to a massive transfer of technical control from villages to cities, from primary producers to managerial elites, and from women to men. It asks how a vision of rural people as unskilled has affected their place in the body politic and contributed to their disenfranchisement. By viewing skill as a contested resource, subject to distribution struggles, it addresses the issue of how revolution, state-making, and marketization have changed rural China."
A cookbook featuring 50 recipes for Thai drinking food--an entire subset of Thai cooking that is largely unknown in the United States yet boasts some of most craveable dishes in the Thai canon, inspired by Andy Ricker's decades in Thailand and his beloved restaurant, Whiskey Soda Lounge. A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Just as America has salted peanuts, wings, and nachos, Thailand has its own roster of craveable snacks: spicy, salty, and sour, they are perfect accompaniments for a few drinks and the company of good friends. Here, Ricker shares accessible and detailed recipes for his favorites: phat khii mao, a fiery dish known as "Drunkard's stir-fry; kai thawt, Thai-style fried chicken; and thua thawt samun phrai, an addictive combination of fried peanuts with makrut lime leaf, garlic, and chiles. Featuring stories and insights from the Thai cooks who taught Ricker along the way, this book is as fun to read as it is to cook from, and will become a modern classic for any lover of Thai cuisine.
The founder of the five-city LuckyRice festival presents a collection of recipes inspired by the contemporary flavors of Asian cuisine in a range of cultures, sharing insight into their culinary traditions while adapting classic flavors for modern American kitchens.
This collection of essays collects the leading scholars on British colonial thought in Southeast Asia to consider the question: what was the relationship between liberalism and the British Empire in Southeast Asia? The empire builders in Southeast Asia: Lord Minto, William Farquhar, John Leyden, Thomas Stamford Raffles, and John Crawfurd - to name a few - were fervent believers in a liberal free trade order in Southeast Asia. Many recent studies of British imperialism, and European imperialism more generally, have addressed how the anti-imperialist tradition of Eighteenth century liberalism was increasingly intertwined with the discourses of empire, freedom, race and economics in the nineteenth century. This collection extends those studies to look at the impact of liberalism on. British colonialism in Southeast Asia and early nineteenth century Southeast Asia we see some of the first attempts at developing multicultural democracies within the colonies, experiments in free trade and attempts to use free trade to prevent war and colonisation.
With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.
