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วันอังคารที่ 14 สิงหาคม พ.ศ. 2555

Thai silk






Thai silk...









Thai silk is produced from the cocoons of Thai silkworms. Thai weavers, mainly from the Khorat Plateau in the northeast region of Thailand, raise the caterpillars on a steady diet of mulberry leaves. Khorat is the center of the silk industry in Thailand and a steady supplier of rose Thai silk for many generations.

Today, Thai silk is considered to be one of the finest arts in the world, a product of a unique manufacturing process and bearing unique patterns and colors.








Origin




 After silk originated in ancient China and India where the practice of weaving silk began around 2,640 BCE, Chinese merchants spread the use of silk to different regions throughout Asia through trade. Some accounts indicate that archaeologists found the first fibres of silk in Thailand to be over 3,000 years old in the ruins ofBaan Chiang, the site is considered by many to be Southeast Asia's oldest civilization.








weaving


The production of Thai silk begins with the Bombyx mori, a small silk worm that comes from the eggs of a silk moth. For their first year, these worms feast on the leaves of mulberry trees before building a cocoon from their spittle.
In its original cocoon form, raw silk is bumpy and irregular. Thai weavers separate the completed cocoons from the mulberry bush and soak them in a vat of boiling water to separate the silk thread from the caterpillar inside the cocoon.
The Bombyx mori usually produces silk thread of varying colors, ranging from light gold to very light green, with lengths varying from 500 to 1,500 yards per cocoon.
A single thread filament is too thin to use on its own so Thai women combine many threads to produce a thicker, usable fibre. They do this by hand-reeling the threads onto a wooden spindle to produce a uniform strand of raw silk. The process is a tedious one as it takes nearly 40 hours to produce a half kilogram of Thai silk.
Many local operations use a reeling machine for this task, but the majority of most silk thread is still hand-reeled. The difference is that hand-reeled threads produce three grades of silk: two fine grades that are ideal for lightweight fabrics and a thick grade for heavier material.
The silk fabric is then soaked in hot water and bleached before dyeing in order to remove the natural yellow coloring of Thai silk yarn. To do this, skeins of silk thread are immersed in large tubs of hydrogen peroxide. Once washed and dried, the silk is then woven using a traditional hand operated loom.










Identification


Since traditional Thai silk is hand woven, each silk fabric is unique and cannot be duplicated through commercial means. In contrast, artificial silk is machine woven, which means that every part of the fabric is identical and has the same color.


In addition, Thai silk has a unique lustre, with a sheen that has two unique blends: one color for the warp and another for the weft. Color changes as you hold the Thai silk fabric at varying angles against light.
Moreover, Thai silk smells like hair when burned, a testament to the natural fibre that comes from the silk worm, which is similar to the fibre of human hair and fingernails. If you move the flame, Thai silk immediately stops burning. On the other hand, artificial silk smells like plastic when burned.
In terms of price, Thai silk is usually 10 times more expensive than artificial silk.
Another simple way to identify authentic Thai silk is the "wedding ring" test. When you attempt to pull a yard or two of Thai silk fabric through a wedding ring, it will ease through and will show you just how smooth and flexible it is as a fabric. However, the same cannot be said for imitation fabrics as they will crunch up and be very difficult or even impossible to pull through a wedding ring.




Types




To be able to identify genuine Thai silk easily, Thailand's Agriculture Ministry uses a peacock emblem to authenticate Thai silk and protect it from imitations. The peacock emblem serves as a guarantee of quality and it comes in four different colors based on specific silk types and production process[5]. These are the following:

-Gold peacock: Indicates the premium Royal Thai Silk, a product of native Thai silkworm breeds and traditional hand-made production.
-Silver peacock: Indicates Classic Thai Silk, developed from specific silkworm breeds and hand-made production.
-Blue peacock: Indicates Thai Silk, a product of pure silk threads and with no specific production method (allows chemical dyes).
-Green peacock: Indicates Thai Silk Blend, a product of silk blended with other fabrics and with no specific production method.







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Thai Dessert




Thai Dessert




History
Thai Dessert- Thailand have many types of desert from a long time since the name of Thailand is Siam and communicated the trade with the foreigners such as China, India since Sukhothai time by selling product promotion for each other and also exchanged the culture in term of food style. And then in time of Ayutthaya and Rattanakosin, that since have a good developed the relationship broadly with other countries. Thailand took the foreign cultures to modify to suit with the condition of Thai local areas. The ingredients, the tools that they found and also Thai consuming behaviors that make Thai people in now confused about which one are real Thai deserts and which one are modified from other countries such as the desert that use the eggs and baking. During the reign of King Narai from Thaothongkeepma’s, Japanese came from Portuguese nationality who are consulates in Thailand in the past. Thai doesn't got only Thong yhim, Thong yoad and Foi thong but they also gave more important things? with those deserts to be dessert auspicious. Almost of dessert Recipes often put in the spices such as Thong yhim, Thong yoad, and Foi Thong from Portuguese masgos of Scott. Thai deserts are unique in term of culture of Thailand that everyone knows well because they are the things that show the delicate how to make from raw materials to blend meticulous in colors taste and beautiful smell image, eating styles, and the process of eating. And each type of dessert, which also are vary according to type of dessert that a popular Thai dessert made every other sector of Thailand. In the various ceremonies of merit as the culture is usually considered dessert of eggs and it has the tips from the name and style of those desserts.






The kinds of Thai Dessert
Thai sweetmeat can be divided 7 types. According to the ingredients and process in making such as
1. Thai sweet that use eggs is the main ingredient for example, Foi thong, Thong yib, Thong yod etc.
2. Thai sweetmeat that make by steams for example, Kanom chan, Kanom sale, Kanom sai etc.
3. Thai sweetmeat that make by boiled for example, Kanom tom dang, Kanom tom kaw etc.
4. Thai sweetmeat that make stir for example, Kanom peak poon, Kanom tha ko, Sa lim etc.
5. Thai sweetmeat that make bydrying and baking for example, Kanom ba bin, Kanom na nuan etc.
6. Thai sweetmeat that make by fried for example, Kanom kong, kanom fak bua etc.
7. Thai sweetmeat that make by grill for example, Kraw neaw ping, Kanom jark etc.





The ingredients of making Thai Dessert
Kanom Chan Ingredients: • 1/2 Cup Tapioca Starch/Flour • 1/4 Cup Rice Flour • 1 Tablespoon Arrowroot Starch/Flour • 3/4 Cup Sugar* • 1/2 Cup Water, infused with Jasmine ** • 1 Teaspoon Concentrated Pandanus Juice (Pandanus is a genus of monocots with about 600 known species.) *** • 1/2 Cup Coconut Milk.










How to make Kanom Chan
1. Add 1 Tablespoon of water to Arrowroot Starch to create slurry. Avoiding this step resulted in Arrowroot clumps.
2. Combine flower water and sugar, and heat till sugar is completely dissolved.
3. Sift Tapioca Starch and Rice Flour together.
4. Mix Arrowroot Starch, coconut milk, and sugar water into the flours.
5. Divide the batter into two equal parts - should yield two cups total. To half of the batter, add the pandanus flavor.
6. Steam a tray in boiling water.
7. Add coconut only flavored batter to cover the bottom of the tray. Cook for 10-15 minutes until done (no visible liquid on the surface). 8. Add pandanus flavored batter to cover the bottom. Cook for 10-15 minutes until done.








How to make Look Choop
1. Separate egg yolk only. Then use the bat beat eggs until the eggs beaten eggs full eight minutes about the Sift flour mixed with 1-2 times a hit-and-egg. Add to the flour gradually. Gently spoon the people put the same color eggs.
2. The mixing cup sugar 8 cups water 4 people to lift up the light filter with white sugar dissolved some Syrup divided into three sections divided in two parts took a drops again for the Soaking Syrup 2 drops complete the park to break up the heat to boil and rise
3. The egg mixture and then drops to a diamond. Use the middle finger sign and salad with water thumb Or any salad with a spoon. Drops until all the flour prepared to leave cooked if cooked flour will rise soaking syrup to dip into the break.







T H A N K   Y O U!







Muay Thai


Muay Thai





Origin


              Further information: Indochinese kickboxing and Muay boran Various forms of kickboxing have long been practiced throughout Southeast Asia. Based on Chinese and Indian martial arts, practitioners claim that these systems can be traced back to a thousand years.
In the case of Thailand, muay Thai evolved from the older muay boran (ancient boxing), an unarmed combat method which would have been used by Siamese soldiers after losing their weapons in battle. Some believe that the ancient Siamese military created muay boran from the weapon-based art, krabi krabong but others contend that both systems were developed at the same time. Krabi krabong nevertheless was an important influence on muay Thai as seen in the movements in the wai khru.
Muay boran, and therefore muay Thai, was originally called by more generic names such as pahuyuth (from the Sanskrit bahu-yuddha meaning unarmed combat), dhoi muay (boxing or pugilism, a cognate of the Malay word tomoi) or simply muay. As well as being a practical fighting technique for use in actual warfare, muay became a sport in which the opponents fought in front of spectators who went to watch for entertainment. These muay contests gradually became an integral part of local festivals and celebrations, especially those held at temples. Eventually, the previously bare-fisted fighters started wearing lengths of hemp rope around their hands and forearms. This type of match was called muay khat chueak .


19th  century

             
The ascension of King Chulalongkorn (Rama V) to the throne in 1868 ushered in a golden age not only for muay but for the whole country of Thailand. Muay progressed greatly during the reign of Rama V as a direct result of the king's personal interest in the sport. The country was at peace and muay functioned as a means of physical exercise, self-defense, recreation, and personal advancement.
Masters of the art began teaching muay in training camps where students were provided with food and shelter. Trainees would be treated as one family and it was customary for students to adopt the camp's name as their own surname. Scouts would be sent by the royal family to organize matches between different camps.



Modernization


             King Rama VII (r. 1925-1935) pushed for codified rules for muay, and they were put into place. Thailand's first boxing ring was built in 1921 at Suan Kularp. Referees were introduced and rounds were now timed by kick. Fighters at the Lumpinee Kickboxing Stadium began wearing modern gloves during training and in boxing matches against foreigners. Rope-binding was still used in fights between Thais but after the occurrence of a death in the ring, it was decided that fighters should wear gloves and cotton coverlets over the feet and ankles. It was also around this time that the term muay Thai became commonly used while the older form of the style came to be known as muay boran, which is now performed primarily as an exhibition art form.
With the success of muay Thai in the mixed martial arts, it has become the de facto style of choice for competitive stand-up fighters. As a result, western practitioners have incorporated much more powerful hand striking techniques from boxing although some Thai purists accuse them of diluting the art.


Technique

           Formal muay Thai techniques are divided into two groups: mae mai or major techniques and luk mai or minor techniques. Muay Thai is often a fighting art of attrition, where opponents exchange blows with one another. This is certainly the case with traditional stylists in Thailand, but is a less popular form of fighting in the contemporary world fighting circuit where the Thai style of exchanging blow for blow is no longer favorable. Almost all techniques in muay Thai use the entire body movement, rotating the hip with each kick, punch, elbow and block.







Punching (Chok)

            The punch techniques in muay Thai were originally quite limited being crosses and a long (or lazy) circular strike made with a straight (but not locked) arm and landing with the heel of the palm. Cross-fertilization with Western boxing and western martial arts mean the full range of western boxing punches are now used: lead jab, straight/cross, hook, uppercut, shovel and corkscrew punches and overhands as well as hammer fists and back fists.
As a tactic, body punching is used less in muay Thai than most other striking combat sports to avoid exposing the attacker's head to counter strikes from knees or elbows. To utilize the range of targeting points, in keeping with the center line theory, the fighter can use either the Western or Thai stance which allows for either long range or short range attacks to be undertaken effectively without compromising guard.







Elbow (Ti sok)

             The elbow can be used in several ways as a striking weapon: horizontal, diagonal-upwards, diagonal-downwards, uppercut, downward, backward-spinning and flying. From the side it can be used as either a finishing move or as a way to cut the opponent's eyebrow so that blood might block his vision. The diagonal elbows are faster than the other forms, but are less powerful.
There is also a distinct difference between a single elbow and a follow-up elbow. The single elbow is an elbow move independent from any other move, whereas a follow-up elbow is the second strike from the same arm, being a hook or straight punch first with an elbow follow-up. Such elbows, and most other elbow strikes, are used when the distance between fighters becomes too small and there is too little space to throw a hook at the opponent's head. Elbows can also be utilized to great effect as blocks or defenses against, for example, spring knees, side body knees, body kicks or punches.






Kicking (Te)

             The two most common kicks in muay Thai are known as the thip (literally "foot jab") and the te chiang (kicking upwards in the shape of a triangle cutting under the arm and ribs) or roundhouse kick. The Thai roundhouse kick uses a rotational movement of the entire body and has been widely adopted by practitioners of other combat sports. It is superficially similar to a karate roundhouse kick, but includes the rotation of the standing leg, like in Kyukushin, Goju, Kojosho and Kenpo, it is done from a circular stance with the back leg just a little ways back (roughly shoulder width apart) in comparison to instinctive upper body fighting (boxing) where the legs must create a wider base. This kick comes with the added risk of having the groin vulnerable at times, which is against Karate and Tae Kwon Do ideology in general except for brief moments after a kick for example. The roundhouse kick draws its power entirely from the rotational movement of the body; the hips. It is thought many fighters use a counter rotation of the arms to intensify the power of this kick, but in actuality the power is from the hips and the arms are put in said position to get them out of the way.






Knee (Ti khao)

                   Khao dot [kʰàw dòːt] (Jumping knee strike) – the boxer jumps up on one leg and strikes with that leg's knee.
Khao loi (Flying knee strike) – the boxer takes a step(s), jumps forward and off one leg and strikes with that leg's knee.
Khao thon [kʰàw tʰoːn] (Straight knee strike) – the boxer simply thrusts it forward but not upwards, unless he is holding an opponents head down in a clinch and intend to knee upwards into the face. According to one written source, this technique is somewhat more recent than khao dot or khao loi.[citation needed] Supposedly, when the Thai boxers fought with rope-bound hands rather than the modern boxing gloves, this particular technique was subject to potentially vicious cutting, slicing and sawing by an alert opponent who would block it or deflect it with the sharp "rope-glove" edges which are sometimes dipped in water to make the rope much stronger. This explanation also holds true for some of the following knee strikes below as well.








Foot-thrust (Thip)


             The foot-thrust or literally "foot jab" is one of the techniques in muay Thai. It is mainly used as a defensive technique to control distance or block attacks. Foot-thrusts should be thrown quickly but yet with enough force to knock an opponent off balance.







Punches and kicks


              Defensively, the concept of "wall of defense" is used, in which shoulders, arms and legs are used to hinder the attacker from successfully executing techniques. Blocking is a critical element in muay Thai and compounds the level of conditioning a successful practitioner must possess. Low and mid body roundhouse kicks are normally blocked with the upper portion of a raised shin. High body strikes are blocked ideally with the forearms and shoulder together, or if enough time is allowed for a parry, the glove (elusively), elbow, or shin will be used. Midsection roundhouse kicks can also be caught/trapped, allowing for a sweep or counter-attack to the remaining leg of the opponent. Punches are blocked with an ordinary boxing guard and techniques similar, if not identical, to basic boxing technique. A common means of blocking a punch is using the hand on the same side as the oncoming punch. For example, if an orthodox fighter throws a jab (being the left hand), the defender will make a slight tap to redirect the punch's angle with the right hand. The deflection is always as small and precise as possible to avoid unnecessary energy expenditure and return the hand to the guard as quickly as possible. Hooks are most often blocked with a motion most often described as "combing the hair", that is, raising the elbow forward and effectively shielding the head with the forearm, flexed biceps and shoulder. More advanced muay Thai blocks are usually in the form of counter-strikes, using the opponents weight (as they strike) to amplify the damage that the countering opponent can deliver. This requires impeccable timing and thus can generally only be learned by many repetitions.






Rules


               Muay Thai is practiced in many different countries and there are different rules depending on which country the fight is in and under what organization the fight is arranged. The following is a link to the rules section of the Sports Authority of Thailand.
A popular rule that many organizations use is the banning of elbow strikes, as often Muay Thai rules are often similar to those of kickboxing. Many believe this is because of the cuts they leave.






In popular culture


             Interest in Muay Thai has risen in the past decade, due to the popularity of martial arts in film and television. The most notable practitioner of Muay Thai is Tony Jaa, who is best known for his roles in Tom-Yum-Goong and the Ong Bak films, all released in the 2000s. One of the first western films that included Muay Thai was Kickboxer (1989), which starred Jean-Claude Van Damme. Chocolate (2008), starring Yanin Vismitananda, is another action movie that featured a combination of muay Thai and Chinese martial arts, demonstrating the system's increasingly broad appeal.
Muay Thai has been represented in many fighting video games as well. Sagat and Adon from Street Fighter, Joe Higashi, King, and Hwa Jai from King of Fighters, Zack from Dead or Alive, Bruce Irvin and Bryan Fury from Tekken, Brad Burns from Virtua Fighter, and Jax Briggs from Mortal Kombat, are all exponents of muay Thai.
Another reference to muay Thai is its use in the anime/manga, Kenichi: The Mightiest Disciple. Apachai Hopachai, one of the Masters of Ryozanpaku is called, in episode 48, "The Death God of the Muay Thai Underworld"; he is also shown to have difficulty controlling his power as well. This stems from his lifelong exposure to ruthless opponents in death-match fights.
Most recently muay Thai has seen an influx in onscreen exposure with the likes of The Contender Asia (2006) and The Challenger Muay Thai (2011), which was shown on AXN in Asia and aired worldwide in 2012.






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Thai Etiquette



Thai Etiquette in Global Community.



The important factor in the etiquette.

1.Intention
2.Willingness
3.Sincerity
To adhering to honesty.




Properties of the good people.


1.Jariya body > body
2.Jariya speech > speech 
3.Jariya concept > concept 
To adhering to honesty.


Thai etiquette


Politeness
proper time and place + persons concerned
moderation = Taking the middle path

Benefits to speaking is correct.

- to understanding together.
- effective communication.
- efficiency problem solving.
- correct and appropriate decision making.



Manners to body and actions important.

1.Please be punctual or It’s best to be on time.2.Keep the commonly-used places and things clean.3.Don’t make noise that causes nuisance or Don’t make a nuisance of yourself.4.Respect other person’s privacy and personal matters.5.Be nice and helpful to ladies, the elderly and the disabled / the handicapped or the underprivileged.6.No racial or skin color segregation and No sex discrimination.7.Don’t look down on people inferior to you.8.Don’t take advantage of others (even if you can).9.Show your respect to religious places.10. Do things in moderation.

Manners to speech and talks important.

1.Say “Thank you” to person who has done something good for you (to show your appreciation).
2.Say “I’m sorry” to person for the wrong or improper thing you have done or said.
3.Pay other person a compliment on suitable occasion.
4.Don’t criticize or make unkind remark on other person’s physical appearance.
5.Talk creatively and usefully.
6.Express congratulations on success of others.
7.Give a pep talk or words of consolation to others in desperation or sadness.





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