A Brief History of Thailand

The word "Thai" means free, and therefore Thailand means the "land of the free". Previously the country was well-known to the world as "siam" and only on May 11, 1949 did an official proclamation changed the name of the country into " Prathet Thai" or "Thailand" by which it has since come to be known throughout the world. In childhood, our school textbooks told us that our ancestors had their roots in Southern China where they originated some 4,500 years ago. Under pressure from China, they moved southward through Burma down to the Indo-Chinese peninsula, the "Thai Noi" then established their capital in Sukhothai, the northern province of Thailand. Now there are conflicting opinions and theories about the origin of the Thais since the discovery of many instruments and artifacts at the village of Ban Chiang in Nong Han District of the northeastern province of Udon Thani. The theory about the origin of the Thai people has now changed, it appears that the Thais might have first settled down here in Thailand and later scattered to various parts of Asia, even to some parts of China. The controversy over the origin of the Thais shows no sign of definite conclusion as many more theories have been put forward and some even go further to say that the Thais were originally of Austronesian rather than Mongoloid. What the outcome of the dispute may be, by the 13th century the Thais had already settled down within the Southeast Asian mainland with Sukhothai as the "first kingdom". The Sukhothai era marked a period of great cultural development. Under King Ramkhamhaeng the Great who ruled from 1275 to 1315, the land of Sukhothai was thriving. There were fish in the water and rice in the fields. Due to the kingdom's prosperity, it is regarded as a "golden age" in the Thai history. Then in the 1350, a new dynasty led by King Ramathibodi I (Uthong) established a new capital at Ayutthaya, and in 1378 during the reign of King Borommaracha I, Sukhothai was subdued to become a tributary state of Ayutthaya. The Ayutthaya kingdom survived several wars with Burma before falling to the invading Burmese in 1767. Following this defeat, the Thais led by King Taksin retreated south and established another capital at Thon Buri. On his death in 1782, the King was succeeded by King Phra Buddha Yodfah Chulaloke (Rama I) who moved the capital across the river to the present location in Bangkok as Thon Buri was too vulnerable to Burmese attack. The King founded the Chakri dynasty which rules the country to the present day.
Welcome to Thailand, the land of smiles; where the country itself is as diverse and spectacular as the glossy postcards depict. Thailand is a beautiful country, offering something for everyone: beautiful beaches, historic culture and museums, lively arts, a good nightlife and one of the best cuisines in the world. The north has lush mountains and wild rivers, the south offers numerous islands and beaches, and the centre boasts bustling Bangkok. It is a relatively safe and stable country with friendly people who enjoy an easy-going attitude towards life. Visit this website for further information about Thailand. Most visitors enter the country through Bangkok. From there you can head either north to the mountains or south to the beaches. Great daytrips from Bangkok are easily accessible to historical and interesting towns like Ayutthaya (a former capital) and Kanchanaburi, known for the River Kwai Bridge. A little further from the capital are the busy holiday cities of Pattaya to the east, and Hua Hin to the southwest. Popular islands further south include Koh Samui and Phuket as well as the beautiful beaches of Krabi and Trang. Chiang Mai in the north is popular for trekking and Thai handicrafts. Thailand has a warm, humid, tropical climate all year. Year round temperatures average 26C. There are basically three seasons - cool, hot, and rainy. Visit this website for further information about Thailand Climate. The traditional greeting gesture is called a wai (hands placed together in a prayer position at the chest, chin or forehead). There are various levels of wais, the best is to just imitate the wai that is being given to you. Most Thais

are not accustomed to shaking hands, but more are adopting this western approach when meeting foreigners. Visit this website for further information about Traditional Wedding in Thailand. Thais have a deep reverence for the Royal Family, especially the King. His Royal Majesty King Bhumibol Adulyadej is the worlds longest reigning monarch and a multi-talented one at that. He is a sailor, an artist, a musician, and an agriculturalist. His love of sailing has inspired an annual regatta called The Kings Cup which is held on Phuket Island during the week of the Kings birthday (5 December). It is a major event, attracting sailors and spectacular yachts from around the globe. Visit this website for further information about The King in Thailand.

The country's capital is Bangkok. A frenetic, sprawling city full of humanity and history, massive markets and mega malls, ancient temples and modern nightlife and traffic. Thanks to the efficient Skytrain and river taxis, much of Bangkok's chronic traffic jams can be avoided. Bangkok is worth at least a brief visit, even if you are not a city person. The magnificent Grand Palace is a must-see. The best time to visit Thailand is during the cool season, from November through February, also considered the high season as it is the most popular time to travel due to the pleasant weather. The average temperature is around 25C with low humidity (55%). It can be surprisingly chilly in the north, with temperatures dropping to 7C at night. Summer is generally dry from March to May with average temperatures around 27C, although it is not uncommon for it to reach 34C or 40C for extended periods, especially during April.

The rainy season begins from June through October, with temperatures ranging from 24C to 34C. The amount of rainfall varies with topography, but is usually broken up with a moment or a day of sunshine. The northeast receives the least rain, while the south tends to receive heavier rainfall.

If the heat or rain doesn't bother you, the summertime offers major discounts on accommodation and the wild water festival of Songkran in April.

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.

Geography

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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.

Climate

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Thailand is largely tropical, so it's hot and humid all year around with temperatures in the 28-35C range (82-95F), a degree of relief provided only in the mountains in the far north of Thailand. The careful observer will, however, note three seasons:

Cool: From November to the end of February, it doesn't rain much and temperatures are at their lowest, although you will barely notice the difference in the south and will only need to pack a sweater if hiking in the northern mountains, where temperatures can fall as low as 5C. This is the most popular time to visit and, especially around Christmas and New Year's, finding flights and accommodation can be expensive and difficult. Hot: From March to June, Thailand swelters in temperatures as high as 40C (104F). Pleasant enough when sitting on the beach with a drink in hand, but not the best time of year to go temple-tramping in Bangkok. Rainy: From July to October, although it only really gets underway in September, tropical monsoons hit most of the country. This doesn't mean it rains non-stop, but when it does it pours and flooding is not uncommon. There are local deviations to these general patterns. In particular, the south-east coast of Thailand (including Ko Samui) has the rains reversed, with the peak season being May-October and the rainy off season in November-February.

Time

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The time in Thailand is seven hours ahead of Greenwich Mean Time (+7 hours GMT).

History

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The history of Thailand begins with the migration of the Thais from their ancestral home in southern China into mainland southeast Asia around the 10th century AD. Prior to this Mon, Khmer and Malay kingdoms ruled the region. The Thais established their own states starting with Sukhothai and then Ayutthaya kingdom. These states fought each other and were under constant threat from the Khmers, Burma and Vietnam. Much later, the European colonial powers threatened in the 19th and early 20th centuries, but Thailand survived as the only Southeast Asian state to avoid colonial rule. After the end of the absolute monarchy in 1932, Thailand endured sixty years of almost permanent military rule before the establishment of a democratic system.

The region known today as Thailand has been inhabited by human beings since the paleolithic period (about 500,000 - 10,000 years ago). Due to its geographical location, Thai culture has always been greatly influenced by India and China as well as the neighboring cultures of Southeast Asia. However, the first Thai or Siamese state is traditionally considered to be the Buddhist kingdom of Sukhothai, which was founded in 1238, followed by the decline and fall of the Khmer empire in the 13th - 15th century AD. A century later, Sukhothai's power was overshadowed by the larger Siamese kingdom of Ayutthaya, established in the mid-14th century. After the sack of Angkor by the Siamese armies in 1431, much of the Khmer court and its Hindu customs were brought to Ayuthaya, and Khmer customs and rituals were adopted into the courtly culture of Siam.

After Ayuthaya fell in 1767 to the Burmese, Thonburi was the capital of Thailand for a brief period under King Taksin the Great. The current (Ratthanakosin) era of Thai history began in 1782 following the establishment of Bangkok as capital of the Chakri dynasty under King Rama I the Great. European powers began travelling to Thailand in the 16th century. Despite European pressure, Thailand is the only Southeast Asian country never to have been colonised by a European country. The two main reasons for this is that Thailand had a long succession of very able rulers in the 1800s and that it was able to exploit the rivalry and tension between the French and the British. As a result, the country remained as a buffer state between parts of Southeast Asia that were colonised by the two European colonial powers. Despite this, Western influence led to many reforms in the 19th century and major concessions to British trading interests. This included the loss of the three predominantly ethnic Malay southern provinces, which later became Malaysia's three northern states. However, another ethnic Malay province named Pattani, now subdivided further into four smaller districts, has remained as Siamese territory to this day. In 1932, a bloodless revolution resulted in a new constitutional monarchy. During the war, Thailand was allied with Japan. Yet after the war, it became an ally of the United States. Thailand then went through a series of coups d'tat, but eventually progressed towards democracy in the 1980s. In 1997, Thailand was hit with the Asian financial crisis and the Thai baht for a short time peaked at 56 baht to the U.S. dollar compared to about 25 baht to the dollar before 1997. Since then the baht has regained most of its strength and as of May 23, 2007, is valued at 33 baht to the US dollar.

The official calendar in Thailand is based on Eastern version of the Buddhist Era, which is 543 years ahead of the Gregorian (western) calendar. For example, the year AD 2007 is called 2550 BE in Thailand.

People

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Thai (80%), Chinese (10%), Malay (3%), and the rest are minorities (Mons, Khmers, hill tribes) Ethnic Thais form the majority, though the area has historically been a migratory crossroads, and has thus produced a degree of ethnic diversity. Integration is such, however, that culturally and socially there is enormous unity.

Religion

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Buddhism (95%), Muslim (4%), others (1%)

Language

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Spoken and written Thai is largely incomprehensible to the casual visitor. However, English is widely understood, particularly in Bangkok where it is almost the major commercial language. English and some European Languages are spoken in most hotels, shops and restaurants in major tourist destinations, and Thai-English road and street signs are found nationwide.

TOPOGRAPHY

The most conspicuous features of Thailand's terrain are high mountains, a central plain, and an upland plateau (seefig. 7). Mountains cover much of northern Thailand and extend along the Burmese border down through the Malay Peninsula. The central plain is a lowland area drained by the Chao Phraya and its tributaries, the country's principal river system, which feeds into the delta at the head of the Bight of Bangkok. The Chao Phraya system drains about one-third of the nation's territory. In the northeastern part of the country the Khorat Plateau, a region of gently rolling low hills and shallow lakes, drains into the Mekong River through the Mae Nam Mun. The Mekong system empties into the South China Sea and includes a series of canals and dams. Together, the Chao Phraya and Mekong systems sustain Thailand's agricultural economy by supporting wet-rice cultivation and providing waterways for the transport of goods and people. In contrast, the distinguishing natural features of peninsular Thailand are long coastlines, offshore islands, and diminishing mangrove swamps. Data as of September 1987
Thailand - Topography and Drainage Thailand

The most conspicuous features of Thailand's terrain are high mountains, a central plain, and an upland plateau. Mountains cover much of northern Thailand and extend along the Burmese border down through the Malay Peninsula. The central plain is a lowland area drained by the Chao Phraya and its tributaries, the country's principal river system, which feeds into the delta at the head of the Bight of Bangkok. The Chao Phraya system drains about one-third of the nation's territory. In the northeastern part of the country the Khorat Plateau, a region of gently rolling low hills and shallow lakes, drains into the Mekong River through the Mae Nam Mun. The Mekong system empties into the South China Sea and includes a series of canals and dams. Together, the Chao Phraya and Mekong systems sustain Thailand's agricultural economy by supporting wet-rice cultivation and providing waterways for the transport of goods and people. In contrast, the distinguishing natural features of peninsular Thailand are long coastlines, offshore islands, and diminishing mangrove swamps.
Facts and Statistics Location: Southeastern Asia, bordering the Andaman Sea and the Gulf of Thailand, southeast of Burma Capital: Bangkok Climate: tropical; rainy, warm, cloudy southwest monsoon (mid-May to September); dry, cool northeast monsoon (November to mid-March); southern isthmus always hot and humid Population: 64,865,523 Ethnic Make-up: Thai 75%, Chinese 14%, other 11%

Religions: Buddhism 95%, Muslim 3.8%, Christianity 0.5%, Hinduism 0.1%, other 0.6% (1991) Government: constitutional monarchy Languages in Thailand The Thai language is comprised of 44 consonants, 32 vowels and five tones in Thai pronunciation, along with a script that has Indian origins. The Thai language, belonging to the Tai family, is the main language in Thailand although there are several regional dialects as well. Other languages spoken in Thailand are Chinese, Lao, Malay and

Mon-Khmer, while English use is becoming more prevalent in government and commerce. English is also being taught as a second language in secondary school and universities, which enables the English speaking visitor in Thailand to have little trouble conversing. Thai Society & Culture

The Wai . The wai is the common form of greeting and adheres to strict rules of protocol. . Raising both hands, palms joined with the fingers pointing upwards as if in prayer, lightly touching the body somewhere between the chest and the forehead, is the

standard form. . The wai is both a sign of respect as well as a greeting. Respect and courtesy are demonstrated by the height at which the hands are held and how low the head comes down to meet the thumbs of both hands. . The wai may be made while sitting, walking, or standing. . The person who is junior in age or status is the first one to offer the wai. . The senior person returns the wai, generally with their hands raised to somewhere around their chest. . If a junior person is standing and wants to wai a senior person who is seated, the junior person will stoop or bow their head while making the wai. . If there is a great social distance between two people, the wai will not be returned. Buddhism in Thailand . Thailand is a stronghold of Buddhism. . Buddhists believe that life does not begin with birth and end with death, but rather that every person has several lives based upon the lessons of life not yet learned and acts committed (karma) in previous lives. . Buddhists believe that selfishness and craving result in suffering and that compassion and love bring happiness and well-being. . The true path to peace is to eliminate all desire, a condition which Buddhists define as 'nirvana', an indescribable state free of desire, suffering, or further rebirth, in which a person simply is, and is completely at one with his surroundings. . Buddhism is practised in Thailand by over 90% of the population. Hierarchical Society . Thais respect hierarchical relationships. . Social relationships are defined as one person being superior to the other. . Parents are superior to their children, teachers to their students, and bosses to their subordinates. . When Thais meet a stranger, they will immediately try to place you within a hierarchy

so they know how you should be treated. . This is often done by asking what might be seen as very personal questions in other cultures. . Status can be determined by clothing and general appearance, age, job, education, family name, and social connections. Thai Family Values . The family is the cornerstone of Thai society. . Family life is often more closely knit than in western cultures. . The Thai family is a form of hierarchy with the parents at the top. . Children are taught to honour their parents. Thai Demeanour . Thais place great emphasis and value on outward forms of courtesy such as politeness, respect, genial demeanour and self-control in order to maintain harmonious relations. . Many of their rules of etiquette are by-products of the Buddhist religion. . It is a non-confrontational society, in which public dispute or criticism is to be avoided at all costs. . To be openly angry with someone might attract the wrath of the spirits, which in turn could cause violence and tragedy. . Openly criticizing a person is a form of violence as it hurts the person and is viewed as a conscious attempt to offend the person being rebuked . Loss of face is a disgrace to a Thai so they try to avoid confrontations and look for compromises in difficult situations. . If two parties disagree, one will need to have an outlet to retreat without losing face. Etiquette & Customs in Thailand Meeting Etiquette . The wai (as mentioned above) is the traditional form of greeting,

given by the person of lower status to the person of higher status. . Thais generally use first rather than surnames, with the honorific title Khun before the name. Khun is an all- purpose form of address that is appropriate for both men and women . In general, wait for your host and hostess to introduce you to the other guests. This allows everyone to understand your status relative to their own, and thus know who performs the wai and how low the head should be bowed. Gift Giving Etiquette . If invited to a Thai's home, a gift is not expected, although it will be appreciated. . Gifts should be wrapped attractively, since appearance matters. Bows and ribbons add to the sense of festivity. . Appropriate gifts are flowers, good quality chocolates or fruit. . Do not give marigolds or carnations, as they are associated with funerals. . Try to avoid wrapping a gift in green, black or blue as these are used at funerals and in mourning. . Gold and yellow are considered royal colours, so they make good wrapping paper. . Only use red wrapping paper if giving a gift to a Chinese Thai. . Gifts are not opened when received. . Money is the usual gift for weddings and ordination parties. Dining Etiquette If you are invited to a Thai's house: . Arrive close to the appointed time, although being a few minutes late will not cause offence. . Check to see if the host is wearing shoes. If not, remove yours before entering the house. . Ask another guest to confirm the dress code. . Step over the threshold rather than on it. This is an old custom that may be dying out with younger Thais, but erring on the side of conservatism is always a good idea.

Table manners . A fork and spoon are the usual eating utensils. However, noodles are often eaten with chopsticks. . The spoon is held in the right hand and the fork in the left. The fork is used to guide food on to the spoon. Sticky rice, a northern Thai delicacy, is often eaten with the fingers of the right hand. . Most meals are served as buffets or with serving platters in the centre of the table family- style. . You may begin eating as soon as you are served. . Leave a little food on your plate after you have eaten to show that you are full. Finishing everything indicates that you are still hungry. . Never leave rice on your plate as it is considered wasteful. The words for food and rice are the same. Rice has an almost mystical significance in addition to its humdrum 'daily bread' function. . Never take the last bite from the serving bowl. . Wait to be asked before taking a second helping. . Do not lick your fingers. Business Etiquette and Protocol

Relationships & Communication

. Thais prefer doing business with people they respect. . Relationships develop slowly and do not flourish after one meeting; it may take several meetings. . Always be respectful and courteous when dealing with others as this leads to the harmonious relationships necessary within business. . Thai communication is formal and non-verbal communication is often more important than verbal communication. . Rank is always respected. The eldest person in the group is revered. . It is difficult for most Thais to say no, so you must be cognizant of their non- verbal communication. . Watch your body language and facial expressions, as these will be believed over your words. Business Meeting Etiquette . Appointments are necessary and should be made one month in advance. . It is good idea to send a list of who will be attending the meeting and their credentials so that Thais know the relative status of the people attending the meeting and can plan properly. . You should arrive at meetings on time as it signifies respect for the person you are meeting. . Although most Thais will try to be on time, punctuality is a personal trait. . Always send an agenda and material about your company as well as data to substantiate your position prior to the meeting. Allow sufficient time for the material to be reviewed and digested. . Remain standing until told where to sit. The hierarchical culture has strict rules about rank and position in the group. . Written material should be available in both English and Thai. . You must be patient. Dress Etiquette

. Business attire is conservative. . Men should wear dark coloured conservative business suits. . Women should wear conservative business suits or dresses. Women need not wear hosiery. . Since Thai's judge you on your clothing and accessories, ensure that your shoes are always highly polished. Food in Daily Life. Rice is the staple food at every meal for most people. All food is brought to the table at once rather than being served in courses. A meal will include rice, dishes with gravy, side dishes, soup, and a salad. Whereas in central and southern Thailand polished white rice is eaten, in the north and northeast people eat glutinous or sticky rice. Fish and shellfish are popular. Curries are eaten throughout the country, but there are regional varieties. Northern and northeastern food is similar to that of Laos and consists of more meat, including meat served as sausages, or as larb (a salad is usually made of raw meat). Chinese food has influenced the national cuisine, especially in regard to noodle dishes. Sweets are eaten as snacks. A popular snack is green papaya salad. In the past, there were marked differences between the food of the common people and that of the nobility. Women in noble households were proficient at decorative carving of vegetables and fruits. In recent decades, this practice has become popular among the middle classes. Whereas commercial alcoholic drinks are common throughout the country, non-commercial alcohol made from rice is still drunk. Basic Economy. Thailand has a relatively diversified export-oriented economy that grew rapidly in the latter part of the twentieth century until the crash of 1997. Manufacturing and tourism led its growth, but agriculture continued to play an important roleemploying over 60 percent of the workforce. The country remains a major producer and exporter of agricultural products, including rice, rubber, and tapioca. Thailand's currency is called the baht .

Etiquette

The Thai and other Buddhists follow the widespread Buddhist custom of not touching a person on the head, which is considered the highest part of the body. Patting a child on the head is thought to be dangerous to the well-being of the child. A person should not point the feet at anyone or at an image of Buddha. Footwear is removed when entering temple complexes, and it is polite to remove footwear when entering a house. Buddhist monks are not supposed to come into contact with women. It is traditional to greet a person with a prayerlike gesture called a wai . It is considered improper to lose one's temper or show too much emotion in public.

Socialization
Infant Care. Adults take a great deal of interest in children, including the children of other people. A mother keeps her baby with her whenever she leaves the house. Young children are pampered and given considerable freedom of movement and are allowed to handle almost anything that catches their attention. Weaning usually takes place when a child is two or three years old. Child Rearing and Education. Children in rural areas grow up surrounded by the implements that they will later use and see adults performing domestic, agricultural, and artisanal tasks. In the past, young boys attended school in a nearby Buddhist monastery, where they would be taught to read and write. Girl's education took place mainly at home as they learned to perform domestic tasks. After 1932, the government secularized the public school system by replacing monks with trained teachers. In the late 1990s, eighty-eight percent of children of primary school age were enrolled in schools and ninety-three percent of the adult population was literate. However, the economic crisis of the late 1990s resulted in an increase in the number of children leaving school. The government raised compulsory education requirements from six to nine years in 1999 and is attempting to improve educational standards. Higher Education. Institutes of higher education include comprehensive universities, technical institutes, and religious universities. Traditionally, education was handled by religious bodies. In the nineteenth and early twentieth centuries, a growing

number of people went abroad for higher education. The first university, Chulalongkorn University, was founded in 1916. That university initially served mainly to train civil servants. An Arts and Crafts School was established in the 1920s. After the 1932 revolution, Thammasat University was founded. This was an open university with unrestricted admission and an emphasis on legal training. Chulalongkorn University tended to cater to the elite, while Thammasat University was more populist. In 1942, the Arts and Crafts School attained the status of a university, Silpakorn University. All three of these institutes are in Bangkok. A fourth institute was added in 1948 after the reorganization of advanced military education at the Chulalongkorn Royal Military Academy, whose graduates came to dominate not only the military but also politics. Admission to the military academy was restricted to "native Thai" until 1973, mainly to keep out ethnic Chinese. In 1960, less than one percent of the population had completed a higher education. In the 1960s and 1970s, new universities were founded, including the first regional university and a number of technical colleges and teacher training colleges. Buddhist educational bodies continue to play a role in education, offering not only religious education but a wide range of other subjects. There are also private universities which tend to focus on business education. There has been a boom in the growth of private higher educational institutes since the early 1990s, and plans are in place for the privatization of public universities.

Religion
Religious Beliefs. About eighty-five percent of the people are Theravada Buddhists, and the monarch must be a Buddhist. Virtually all Tai-speaking peoples are Theravada Buddhists, as are members of many of the ethnic minorities. The Buddhism of Central Tais often is referred to as Lankavamsa, reflecting its origins in Sri Lanka. Thai Buddhism, however, is a syncretic religion that borrows from earlier animistic beliefs, Hinduism, and Christianity. A noticeable manifestation of animism in Thai Buddhism are the spirit houses associated with almost all houses and buildings. These usually are

small model houses placed on a pedestal, that serve as a home for the spirits associated with the site. These houses are decorated and presented with daily offerings. Many large trees also are considered to serve as the home of spirits and are decorated and given offerings. Approximately ten percent of the population is Muslim, primarily ethnic Malays in the south. Although Christian missionaries have been active in the country since the nineteenth century, only about one percent of the population is Christian. The Christian population consists primarily of non-Tai ethnic minorities in the north and ethnic Vietnamese and Chinese. There are small numbers of animists, Confucianists, Taoists, Mahayana Buddhists, and Hindus. Religious Practitioners. The majority of religious practitioners are Buddhist monks. Most young men become Buddhist novices and go to live in a monastery. While most young men remain at the monastery for a short time before returning to the secular life, some become ordained monks. A person who wants to become a monk is expected to be free of debt and certain diseases, have the permission of his parents or spouse, to agree to follow the disciplinary rules of the monkhood, and not become involved in secular life. Monks are expected to lead a life of aestheticism but commonly perform important functions in the community, especially as counselors. A variety of religious practitioners are associated with the animistic side of the religious beliefs of most Buddhists, including exorcists, spirit doctors, astrologers, and diviners. Rituals and Holy Places. A number of Buddhist religious festivals are held throughout of the country, and there are local events related to particular places and individuals. The Buddhist religious calendar begins with Songkran, in mid-April when images of Buddha are washed and monks are offered special alms. This celebration is marked by dousing people with water and festive behavior including dancing, singing, and theatrical performances. Visakha Puja in May celebrates Buddha's birth, enlightenment, and entrance into nirvana. The day includes the ceremonial watering of the banyan trees that represent the tree under which Buddha sat when he attained enlightenment. Asanha Puja celebrates a sermon given by Buddha. Khao Phansaa in July marks the start of the three-month lenten period. It is at this time that young males

become novices. Lent is considered a period of spiritual retreat for monks, who are expected to remain in the monasteries. Thawt Kathin from mid-October to midNovember marks the end of lent. During this period, monastic robes and other paraphernalia are given to monks. In some communities, there is a celebration to produce new garments for monks and images of Buddha in which members of the community work together to produce the cloth in a single day. Magha Puja in February commemorates Buddha's preaching to enlightened monks. It culminates in a candlelit procession at temples. Death and the Afterlife. Buddhists believe that those who die are reborn in a form that is appropriate to the amount of merit they accumulated while alive. The cycle of death and rebirth is believed to continue as long as ignorance and craving remain. The cycle can be broken only through enhanced personal wisdom and the elimination of desire. Funerals involve either burial or cremation. The funeral ceremony includes a procession of monks and mourners who accompany the coffin to the cemetery or crematorium, with monks chanting and performing rites along the way. Funerals for monks tend to be very elaborate, while people who have died a violent death are buried quickly, with very little ceremony, since their spirits are believed to linger after death as malevolent ghosts.

Medicine and Health Care

Secular Celebrations
Most celebrations are associated with the Buddhism or other religions. The most important secular holidays are related to the monarchy. Celebrations include Chakkri Day (6 April), commemorating Rama I, the founder of the Chakri Dynasty; Coronation Day (5 May), commemorating the coronation of the current king; the Royal Plowing Ceremony (second week in May), an ancient ritual held near the Royal Palace in Bangkok to start the rice-planting season; the queen's birthday (12 August); Chulalongkorn Day (23 October), held in commemoration of King Chulalongkorn

(Rama V); and the current king's birthday (5 December). Other secular celebrations include Constitution Day (10 December) and New Year's Day.

The Arts and Humanities

Culture
Shadow Puppet Plays Very seldom seen these days except in the south are the shadow puppet plays known as "Nang Yai" and "Nang Thalung". Nang Thalung is the more popular of the two where puppets crafted from cow hide have strings attached for better character movements. The puppeteers then move these along with the music and comical dialogs. Meanwhile, Nang Yai have become rather rare these days and the puppets are larger in size than those of the Nang Thalung. Traditional Thai Music Traditional Thai music is a blending of musical elements from a number of cultures, such as Chinese, Khmer, and Indian. This applies not only to the instruments but also to the melodies. Therefore Thai music can be said to be derivative. Notwithstanding that fact, Thai music has developed into a distinct form, which is regarded as belonging to the 'high' musical cultures of Southeast Asia. Khon Amongst the most famous of Thailand's cultural Khon masked drama evolved in the royal court of roots lies in folk dances of the countryside. Here, elaborate jeweled costumes; men wear masks and dresses. Music accompanies the dance and the performed by an off-stage chorus. Likay It is thought that likay originated from Muslim religious performances. It was adopted by the Thais and in time become primarily a comedy folk art enjoyed by common people with singing and dancing. In recent years, likay artists have begun to incorporate political jibes into their repertoires. Cultured people in Bangkok used to look upon likay as rough and unsophisticated. But today, it has gain greater recognition as an art form. show is the Khon. Siam, although its performers don women gilded headdialog and songs are

The special combination of herbs and spices used in preparing Thai dishes is what gives Thai food its very distinctive character. There are about 20 main herbs and spices which form the basis for Thai cooking. Most Thai cooks don't use food processors, ovens, micro sieves or other fancy devices. Most don't even use measuring spoons but tend to cook like our grandmothers--they just know. In addition, Thai cooking can be very involved. Many times the amounts of ingredients used are minuscule and you wonder why even bother. However, to the trained palate, it only takes one taste to realize that something is missing.

Chilies (prik)
More than 10 types of chilies are used in Thai cooking. They vary in size and color, but all are used for spicy flavoring and decoration. It is the main ingredient of chili paste.

Small red onions which are used in nearly every These roots are larger Thai dish. than the common ginger, A special flavor, and Siamese ginger is to be sure, and so always used to make special that even curry pastes used in Thai some Thais food. prefer to do without these in their food.

Siamese ginger (khaa)

Shallot (hom Cinnamon (ob Cardamom (look daeng) chuey) krawan)

From the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. It is used in meat dishes, curries and desserts. Small off-white capsules from a plant native to India, which contain black seeds. The seeds give off a cool, refreshing aroma and are used as a garnish for Indian foods.

Lemon grass (takrai)

This plant looks like coarse grass. The lower part of A sweet basil different Its roots are picked for the stalk is used adding to foods and for from horapa in that the for flavoring aroma and flavor is making drinks. Young released only in cooking. mainly, but also ginger is used as a used as an condiment with fowl and Used in hot and spicy ingredient in fried dishes. beef dishes and in Tom curry paste and Yom. certain dishes-the most famous is Tom Yom.

Common ginger (khing)

Basil (kraprao)

Turmeric (khamin)
Bright orange roots which are used for the coloring in yellow curries. White turmeric is used as a raw vegetable and resembles ginger.

Kaffir lime (makroot)

A knobby dark green fruit the size of a large lime. The juice and peel are used in curry paste and cooking as flavoring. Similar to lemon, lemon peel and lemon verbena.

Lime (manao)

Sweet basil (horapa)

The common lime is native to China and A sweet basil similar to Southeast Asia. The lime the kind used in Italian juice is used in Thai pasta and various

Spring onions (ton hom)

Your standard

Pepper (prick thai)

Cloves (kaan phloo)

Black, white and Dried flowerbuds of an green peppercorn evergreen tree, cloves types. Black is are common to

food, mainly for soup and desserts. The peel is used as a flavoring.

European tomato dishes. long-stemmed, Used as a vegetable and small onion, for flavoring. green and white and used in Thai food as a garnish for fried rice, salads and vegetables.

milder and more aromatic than white. Green peppercorns have a special taste all their own. Used in flavoring.

western dishes, but in Thai cooking are used only for the musaman curry paste. The leaves are also used with betelnut.

Fish Sauce (Nam Pla) Lemon scented basil (maenglak)

A kind of sweet basil with a somewhat peppery taste. Used as a vegetable and flavoring.

Mace (dok chan)

The orange outer covering of nutmeg, mace is used in making musaman curry paste.

Once again, while not a spice, a bottle of the ubiquitousnam pla is found on every table. Made from fermented fish, nam pla is used instead of salt.

Mint (saranae)
Used in Thai cooking as a vegetable and a flavoring in hot salad and Essan food.

Mono-sodium glutamate
Though not a herb or spice, MSG is often used in large amounts in Thai frying. Those sensitive to MSG such be aware of this.

Nutmeg (look chan)

A nut enclosed in a very hard brown or orange shell. The nut is crushed and used in making musamancurry paste.

Cumin (Yiraa)
Seeds that look like caraway and fennel, but taste quite different. Only cumin is used in Thai cooking. Also used in making curry paste.

Pandanus leaf (toey)

Long and narrow green leaves of the herbaceous plant. Used in Thai desserts as a flavoring and coloring (green).

Galingale (krashai)
A type of ginger with no English name. Always added to fish curries and sometimes used as a raw vegetable.

Garlic (kratiam)
Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic, chopped garlic, and garlic oil are used in almost every Thai dish and used in making curry paste.

hai Herbs & Spices

Some Important Herbs And Spices Used In Thai Cooking
Thai food is currently enjoying an international vogue. There are numerous Thai restaurants all over the world in large cities such as Los Angles, London, New York, Paris, Tokyo and many other. The following are some essential herbs and spices used in Thai cooking. The proper combination of all these ingredients is regarded as an art in Thailand, one that requires both skill and time. The preparation of a single sauce can take hours of grinding, tasting and delicate adjustment until the exact balance of flavours is achieved. Only then, can the true glory of Thai cooking be fully appreciated

Basil (horapha, kaphrao, maenglak) Horapha, kaphrao, maenglak are varieties of sweet basil. Horapha seems to be the nearest to the sweet basil used in European tomato dishes and Italian pesto. Horapha is used here as a vegetable and for flavouring. Fresh leaves are narrower and often tinged with reddish purple. It releases its aroma and flavour only when cooked and is used with fish, beef and chicken. Maenglak leaves are slightly hairy and paler green than Horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is very similar to Halian dwarf basil and is used as a vegetable and for flavouring.

Cinnamon (ob choei) Form the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. It is used in meat dishes and particulary in massaman curry a garnish.

Bird Chilli (phrik khi nu) The smallest of the chillies, of which the kind called phrik khi nu suan is the hottest. Take care when chopping them, and do not rub your eyes. Chillies stimulate blood circulation and are reputed to help prevent heart disease and cancer.

Chilli (Phrik chi fa)

Phrik chi fa are finger size, growing 9-12 centimetres in length, and ether yellow, red or green. Not as hot as the bird chilli. There is no discernable difference between the colours. Citron (som sa) Citron (Citrus medica var limetta) is a round dark green fruit. Its thick, very aromatic skin is much used for flavouring. Sour orange juice and orange peel would make the best substitute. Cloves (kanphlu)

Cloves (Eugenia aromatica) are the dried flowerbuds of an evergreen tree native to the Molucca Islands. They are almost as expensive as saffron because crops often fail, they are much used in Western cooking and the oil is antiseptic. Cloves are used in massaman curry and to chew as a relief for toothache. Coriander (phak chee)

The leaves are often chosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well.

Cumin (yira)

Seeds look like caraway and fennel, but taste quite different and have to be heated to release their aroma. Only cumin is used in Thai cooking, mainly in the making of curry pastes. Galangal (kha)

Resembling an upturned claw, this member of the ginger family is a pale pink rhizome with a subtle citrus flavour. It is usually added in large pieces to impart flavour to fish or chicken stock, or used in making curry pastes. Fresh young ginger can be substituted, but you will not end up with the same flavour. Garlic (krathiam)

Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic and garlic oil are used in almost every Thai dish. To make garlic oil, chop a handful of garlic, and fry it in plenty of hot oil until golden. The oil and the fried garlics can be stored in a jar for garnishing soup and for tossing with noodles and rice. Ginger (khing)

Resembling a flat hand, ginger has over 400 members included in its family. Always choose young fresh ginger if available. Easily grated, it is eaten raw or cooked and is used widely in many Asian cuisines. Young ginger. pounded with a little salt, pepper and garlic is good too as a marinate for chicken or beef. Ginger is acknowledged to improve digestion and to counteract nausea and vomiting. Krachai

No English common name for Krachai (Kaempferia pandurata). The tubers of this member of the ginger family look like a bunch of yellow brown fingers. Krachai is always added to fish curries, and

peeled and served as a raw vegetable with the popular summer rice dish, khao chae. Kaffir Lime Leaf (bai makrut)

From the kaffir lime, which has virtually no juice these fleshy green and glossy leaves resemble a figure eight. Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries. Can be substituted with other lemon-flavoured herbs, but the best option is to freeze the leaves when you can find them, as they retain all their flavour and texture on thawing Lime (manao)

The whole fruit is used. It is an excellent source of vitamin C and is used to enhance the flavour of chilli-hot condiments, as well as create some very special salads and desserts, and adorn most dishes as a condiment. Lemongrass (takhrai)

This hard grass grows rapidly in almost any soil. The base of 10-12 centimetres length of the plant is used, with the green leafy part discarded. Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimetres lengths and bruised before being added only as a flavouring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion. Mint (bai saranae)

This mint (Mentha arvensis) is similar to the mint used for mint sauce in England and is used in Thai food as a vegetable and a flavouring.

Nutmeg (luk chan)

The nut is enclosed in a very hard brown shell. It is used in the making of massaman curry paste. Pandan Leaf (bai toei)

Long narrow green leaves of a herbaceous plant used for flavouring and colour. There is no substitute of the flavouring and colour. There is no substitute for the flavour but green colouring may be used as a substitute for the colour. Pepper (prik thai)

Black, white and green peppercorn types. Black is milder and more aromatic than white. Green peppercorns have a special taste all their own and are available al year round but are best towards the end of the rainy season. Used as flavouring. Sesame (nga)

Identical to sesame seeds the world over. In Thai cooking, sesame seeds are used for oil and for flavouring. These tiny seeds are rich in protein. Shallot (hom daeng)

These small, zesty, Thai red onions are sweet and aromatic. An essential ingredient in many Thai dishes because of their taste and appearance, they can be substituted with European shallots, small red onions or small brown onions.

Spring Onions (ton hom)

These green onions (Allium fistulosom) are used for garnishing soups and salads and as vegetables. Turmeric (khamin)

These small, bright orange roots are used for the colouring in yellow curries. White turmeric, a different type, is used as a raw vegetable and resembles ginger. It taste only slightly peppery and has a pleasant tang.

Cooking Techniques
While it appears Thai cooking techniques are very time consuming than in any other cuisine it is, in fact, the cutting techniques (from slicing and dicing, to mincing and chopping), that give Thai cuisine its exciting aesthetic appeal. Pad (Stir fried) Stir-frying uses less oils than traditional frying methods and combines all the ingredients in one pan, bringing together a few complementary flavors. The juices yielded in stir-frying are usually sufficient to form a sauce. Toad (Deep fried) Deep fried makes food crispy and crunchy, there are a lot of Thai dishes which are deep fried such as Thai spring rolls, shrimps in a blanket, fried tofu and dessert like fried banana. Nung (Steamed) Steaming is a gentle method that produces wonderfully moist results and is perfectly suited for vegetables and fish. Check food frequently during steaming, as some foods cook surprisingly quick. A popular Nung (Steamed) dish is: Pla nung manow - Steamed red snapper with lime, garlic and chili. Thai salad (Yum) Yum or Thai salad dishes have the same main ingredients which are lime juice, fish sauce, sugar and chili but with different spices and herbs. A popular Yum dish is: Yum Nue (Spicy beef salad) - grilled slice beef with lime juice, fish sauce, chili, lettuces and shallots.

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Saigoncooking.com Gang jeud Clear broth soup made from grounded pork, grounded free easy Vietnamese Recipes chicken or pork rib with all kind of vegetable, fresh tofu, or clear glass noodle. It is very refreshing. Yang (Grilled) Grilling meat on a metal grate over hot coals or other heat source. Thai satay and marinated grilled chicken must be

one of the favorite dishes for Thai people. Tom (Broil) Cooking food in a boiling broth with vegetables and meat. The favorite boiled method is Tom Yum soup.

NATIONAL DISH
Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients. Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like. 2-3 Servings 1/2 lime 1egg 4 teaspoons fish sauce 3 cloves garlic, minced 1/2 teaspoon ground dried chili pepper ground pepper 1 shallot, minced 2 tablespoon sugar 2 tablespoon tamarind

1/2 package Thai rice noodles 2 tablespoon vegetable oil 1/2-1/4 lb shrimp Optional 1/2 banana flower Optional 1/3 cup tofu - extra firm Optional 1-1/2 cup Chinese chives - green Optional 2 tablespoons peanuts Optional 1-1/3 cup bean sprouts Optional 1 tablespoon preserved turnip Optional Tips and substitutions By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out. Shrimp can be substituted or omitted. In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper. Tamarind adds some flavor and acidity, but you can substitute white vinegar. The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like. If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark. The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese

chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together. Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled. Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.

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