| Hong Kong is known as "the gateway to China"; it is made up of four areas: Hong Kong Island, Kowloon City, the New Territories, and almost 250 Outlying Islands. As Sian Richards shows us, it certainly is a modern city, but too is steeped in Chinese traditions. In the Mong Kok Market, Chef Geoff Havilland prepares pan-seared grouper with stuffed calamari for the evening meal, and Chef Ng shows how to make Dim Sum, which means "to touch the heart lightly." Sian visits Wong Tai Sin, a traditional Chinese Buddhist temple, with her guide Winnie, who explains that people come here to pray for good health and for happiness; also why it is known as the "fortune tellers'" temple. Next Professor Hu tells the story of why a certain Banyan tree is known as the "wishing tree." And because Hong Kong is known the world over for its many custom tailors and international design houses, Sian meets designer Joanne Tang, of Shanghai Tang, who helps her dress for the evening. 08DR JSCA 30 min. |
| Hong Kong is an island city whose waterways are teeming with a unique waterside culture, unusual lifestyles and, of course, exotic seafood. Chugging along by sampan in Aberdeen harbor with photographer, Mr. Leung, host Sian Richards sees it's really a floating city all to itself, filled with barges, houseboats, ferries, and yachts; plus fishing boats headed into the South China Sea. After Chef Jackie Chan explains why grouper is such a popular fish for dining, Sian visits the Stanley Bay Marketplace, where she learns the art of negotiating Chinese-style. Next, at the largest floating restaurant in the world, Chef Lap explains, in Cantonese, how to prepare sautéed shrimp balls. Sian then takes a T'ai Chi class in Victoria Park with instructors William and Pandora Ng. The popular martial art, which dates back to the 15th century, conditions both body and mind and is often done outdoors. Next she meets Mr. Hung, who runs the Yuen Yuen Institute, where the art of bonsai is nurtured. 08DR JSCA 30 min. |
| Macau is one of Asia's smallest and most charming cities, nine square miles east of Hong Kong along the Pearl River Delta. A Portuguese settlement for over 400 years, here you find a little piece of Portugal in China. Chef Felix prepares the evening meal, Pork Minchi, following a Macanese recipe; then host Sian Richards explores the city, where people come to enjoy its elegant streets, wide-open squares, and historic buildings. She meets Chef Andrew, who makes delicious Lord Stowe's custard tarts daily (in Portugal they're called natas). She sees preparations being made for the annual Dragon Boat Festival; plus gets to experience Folklorico, where performers dress in traditional costumes as they dance the lively Farepeirra. The orchestra sings old folk songs in Portuguese, but the accent is Cantonese. Then she and Graham Blakey visit a traditional Chinese herbal medicine store, where there's a cure for every ill. 08DR JSCA 30 min. |
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Associated Article: 28 Places to See Before You
Die -Smithsonian Magazine Agra was the capital of the Mughal Empire for more than two centuries; it is home to India's greatest architectural treasure, the Taj Mahal, one of the Seven Wonders of the World; it embodies the mood and spirit of India and it is the ultimate symbol of undying love. Host Sian Richards' guide, Vivek, explains how Emperor Shah Jahan built the Taj Mahal as a mausoleum for his wife in the mid 17th century; then his son imprisoned him for life in the Agra fort, built by the 16th-century Emperor Akbar across the river. There the former leader's only comfort for 16 years was to view the monument from his prison cell. Chef Ajay prepares the evening's Mughal cuisine, Safe Murg (chicken in a nutty creamy sauce). We learn that Agra boasts the most intricate marble inlay work and largest carpet production in India; so Sian visits Mr. Krishna Gupta to see how they uniquely carve their stone; then she meets with Mr. Ashwini and tries her hand at weaving the famous hand-woven wool carpets, which is one of the country's most important industries. 08DR JSCA 30 min. |
| Host Sian Richards guides us across the former Portuguese colony of Goa. Lush and beautiful, with an 80-mile coastline, Goa is a collection of towns, and one of India's foremost tourist destinations. A blending of eastern and western cultures, along with one of the highest standards of living in all of India, gives Goa its unique charm. We visit the 16th-century Basilica of Bom Jesus, which is world famous for housing the mortal remains of St. Francis Xavier, the founder of the Jesuits. The tomb was a gift from the Duke of Tuscany and each year hundreds of thousands of pilgrims make the trip here to offer prayers to the patron saint of navigation. Chef Marius prepares a traditional seafood meal, Mackeral Recheiad (stuffed). Next Sian meets Yolanda Britto, whose family runs a cashew farm and distillery; here she learns about making fenny, Goa's favorite spirit, distilled from cashew fruit. Then she sails with her guide, Manek, on a traditional Chinese junk and learns how explorer Vasco de Gama found his way around the Cape of Good Hope in the late 15th century and opened a route of travel from Europe to India. 08DR JSCA 30 min. |
| The northwest state of Rajasthan, which is almost 60% desert, boasts Jaipur - "the Pink City," "the City of Palaces," as its shining capital. It is one of the three cities that form India's golden triangle of tourism, the other two being Delhi and Agra. Host Sian Richard and Ajay Sharma start the tour of the Royal City at one of Jaipur's most popular and beautiful attractions, the City Palace Complex. Designed and built by an 18th-century Maharajah named Jai Singh, each home is obliged by law to maintain a pink façade to match the city palace. The architecture is a blend of Rajasthani and Mughal designs, stonework and craftsmanship. Chef Praveen prepares the evening meal, Lal Maas, which means red meat. Next Sian visits another incredible structure built by Jai Singh, the Jantar Mantar, an early 18th-century stone and marble observatory. Here the chief astronomer, Prakash Sharma, shows how an ancient and sophisticated timepiece, a very precise sundial, functions. Next Sian meets Mr. Darbari, who shows how the world-famous process of Rajasthani Block Printing is done. Then we visit Fort Amber, 10 miles outside of Jaipur, and once the capital of Rajasthan. In the palace we see the beautiful Chambers of the Queens and Kings; plus the Hall of Mirrors. 08DR JSCA 30 min. |
| The tropical state of Kerala, on the coast of the Arabian Sea on the tip of southwest India, is considered one of the most beautiful places on earth, and is famous for its floating culture. Kochi, the state's commercial and industrial capital, is a harbor city of peninsulas and islands; it too is the gateway to the backwaters of Kerala. Host Sian Richards boards a converted houseboat, called a Kettevallum, which is the best way to pilot through Kochi's network of lagoons, canals, lakes, estuaries and deltas, and tries her hand at fishing with Chinese fishing nets. Chef Sunil prepares the evening meal, a delicate Meen Pollichattu, pearl spot fish in banana leaves. And since Kerala is known as the "land of coconuts," Sian and her guide, Shankar, visit a coconut plantation to learn what goes into making a "Toddy," a regional drink. Next they visit Kumarrakum, a unique ecosystem here, when 3/4 of the area is underwater for several months of the year. Here she observes Kathakali dancing, a unique and startling form of dance drama that features painted faces, splendid costumes, traditional drumming and singing; has a healing Ayurvedic massage and learns about Kalaripayattu, the oldest form of martial arts. 08DR JSCA 30 min. |
| Kolkata, formerly Calcutta, in one of India's largest cities, the capital of the state of West Bengal, and the country's cultural capital. It's a city of classical contrasts - the almost mythic Ganges River flows past modern buildings and monuments left over from the reign of Queen Victoria. Chef Pathuri Maach prepares the evening meal, Pathuri Maach, which means "freshwater fish in a banana leaf." Next host Sian Richards meets Dhiman Das, a descendant of the inventor of Rossogolla, a beloved Bengali sweet, who takes her on a tour of his candy factory. Next Tnushree Shankar takes her to one of the most prestigious dance studios in this city to see a Bengali-style Indian dance. Then her guide, Chinmoy, takes her to Bishnupur, a nearby village dedicated to weaving Saree (Sari) fabric. Sarees (Saris) are the most versatile attire for Indian women and date back over 5,000 years. 08DR JSCA 30 min. |
| Mumbai, formerly Bombay, is the capital of the state of Maharashtra, and is called India's "City of Dreams." It lies on the west coast looking out over the Arabian Sea, is the commercial capital of the country, and is also home to Bollywood, the largest film industry in the world. Host Sian Richards learns the secrets of grinding perfect Masala, a unique combination of spices she needs to prepare the featured recipe, fragrant Prawns Masala, which will be prepared by Chef Sheroy. She meets Manjari, a journalist, at Shivaji Terminus, formerly Victorian Terminus train station, and discovers on any given day there are over 6 million people who travel on the trains. She learns from Coach Sure, from the Cadet's Cricket's Academy in Brunei, how seriously Indians take Cricket; it's their national pastime. Mr. Bala shows her some of the most exquisite Sarees (Saris) in Mumbai; then her guide, Freni, takes her to explore the ancient cave temples on Elephanta Island, which date back over 1,400 years. 08DR JSCA 30 min. |
| Located in northwest India, almost 60% of Rajasthan's territory lies in the Thar Desert. Host Sian Richards begins her journey in style aboard the luxurious Palace on Wheels' train; here you are treated as if you are Indian royalty. She stops in Jaisalmar, which dates back to the 12th century, and visits Fort Jaisalmar, which dates back to the 17th century. Next she travels on a camel safari with her guide, Nagar, across the windswept Sam Sand Dunes and stops at the Osian camel camp. She visits Jaipur, the second largest city in Rajasthan, and also known as the Blue City. Here she sees clusters of blue houses that glow like neon signs because of the copper sulfate used in the building materials to battle termites. Here she visits Mehrangarh Fort, which was built in the 17th century by Maharajah Gaj Singh. Her guide, BJ, takes her to Shar village to learn the secrets of Dhurri rug weaving and pottery making. Then, as a guest of the village chieftain and his family, she dines on a vegetarian meal, Rajasthani Thali, an assortment of tasty dishes all served together on a single plate. 08DR JSCA 30 min. |
| Thekkady is known as "the land of spices"; it is a thriving village located in central Kerala, a small state in southwest India, which produces 25% of the entire world's spices. Host Sian Richards and her guide, Sadhir, visit a spice plantation where cardamon, nutmeg and pepper are harvested. Later in the program she and Chef Jacob will makes the most of the local spices to cook Mutton Pepper Fry, a regional favorite. Another guide, Nagendra, takes her on a tour of the spectacular Periyar Wildlife Preserve, which is an exotic 300-square-mile wildlife sanctuary; the only one of its kind where wild Indian elephants can be observed up close. On a boat cruise around Periyar Lake Sian sees Periyar Lake Palace; then she learns that Indian elephants are smaller, with smaller ears, and are more even-tempered than their African cousins. She meets the classical Indian dance guru, Natya Griham, and joins in on a Bharatanatyam class. Also, because Malayalam is spoken all over Kerala, a translator, Sudhir, translates key words into English. 08DR JSCA 30 min. |
| The Republic of Indonesia is a long thin chain of over 17,000 islands. Halfway along Indonesia's southern edge the province of Bali rises out of the Indian Ocean. Some say it is the last paradise on earth. Host Sian Richards couldn't disagree with them as she explores this tropical delight. Bali's rice fields we see stretch sumptuously across the island's green slopes. Rice is a staple of each Indonesian meal and to this day it is still farmed by hand, grain by grain. The Balinese leave a spoonful of rice on their plates at the end of every meal to thank Demisuri, the Hindu patroness of rice, and there are shrines to her all across the country. Speaking of food, Chef Evah will prepare a traditional Balinese feast of roast duck in banana leaf (Bebek et Tutu) as the evening meal. Sian learns about Balinese masks, which are made of a light flexible wood called pulle, from her guide, Oka. The Balinese mask maker holds a special place in society here because he straightens its connections to the Gods who speak through art and dance. Also, to the Balinese, the body is the sacred temple of the soul; they are famous for their Balinese massage, as well as aromatherapy, reflexology and shiatsu. 08DR JSCA 30 min. |
| Bali is a place where ceremonies and rituals are an integral part of Balinese life, especially those of the Hindu faith, whose temples are found throughout the island; these are people who inspired by all that is creative, beautiful and divine. Host Sian Richards and her guide, Suyadnya, tour the home of the former king of Mengwi. Like most traditional homes here, it has a shrine dedicated to the gods; also its grounds features fierce gargoyles for frightening away evil spirits called Ogo Ogo. She meets Chef Heinz, who will prepare a Balinese specialty, Babi Gulling (suckling pig), for the evening meal. She discovers that Hinduism, Buddhism and Animism merge into a religion that is uniquely Bali and the spirit of devotion is expressed by many of the artisans who carry on local traditions. Sian meets Ida Marka in her woodcutter's shop to try her hand at the art of woodcarving. Because umbrellas are used in a variety of rights, she visits a ceremonial umbrella factory. She learns that dance is one of the most important aspects of Balinese life and her friend Panji explains that dances tell stories from the epic poem Brahmasmi or act out the eternal struggle between good and evil. 08DR JSCA 30 min. |
| The quiet island of Lombok lies just east of Bali; it is a secret hideaway that remains virtually unexplored by tourists. Visited mostly by people who love snorkeling, scuba diving, boating and fishing, the island offers pristine beaches, a formidable volcano, Mount Rinjani, and quaint fishing villages, which host Sian Richards explores with her friend Panji. With Chef Nadi she harvests water spinach to make Pelecing Kangkung - a traditional spicy salad tossed with coconut; also for later in the day he will prepare Daging Ayem (braised beef with coconut milk). Her guide, John, takes her where palm sugar is made from sap collected from trees; then she and Panji visit a pottery and weaving village. Also she meets Captain Dick Bergsma, who charters his traditional sailing boat, Katrina, to tourists seeking an authentic sea going experience. 08DR JSCA 30 min. |
| Yogyakarta, which is the name of both the city and its surrounding region in central Java, is the cradle of Javanese culture in Indonesia. Host Sian Richards meets Budi, who welcomes her to his family's home, where she too will join him later in the program to prepare a traditional Indonesian dish, Pachal (Javanese salad). She explores a pottery village, called Kasongan; then meets her guide, Arinto, outside the city to tour the Borobudur Temple, a Buddhist vision of the cosmos in stone, and one of the largest Buddhist shrines in the world. It is structured in three main levels, which represent the earth, heaven and nirvana. Next she travels with Irwan to see the intricately carved Javanese Wayang shadow puppets, which date back to 8th century India and are made from Bakla leather. Then she visits the 18th-century Sultan's Palace, which is the elegant focal point of Yogyakarta's traditional culture. A jewel of classical Javanese architecture, which not only house priceless art and artifacts, but also is home to the 10th generation of Sultan, who lives in the palace and serves as the local governor. 08DR JSCA 30 min. |
| Yogyakarta is located in central Java in Indonesia, 270 miles east of Mount Merapi, an active volcano; it offers a kaleidoscope of ancient temples and monuments, colorful ceremonies and festivals, and centuries old culinary traditions. Host Sian Richards meets her guide, Bambang, at the Prambhanan Temple, an ancient Hindu complex with three main temples: Visnu symbolizes the guardian; Shiva, the destroyer; Brahma, the creator. Fine arts have been a way of life in Yogya, as it is known, for more than a thousand years here. She visits the stonecutter's district to watch local stone workers hone their skills. After trying her hand at grinding the perfect peanut paste with lava stones, she visits a silver factory where her friend, Iskandar, helps her find a piece of jewelry with silver from the local mines. Chef Hendi shows her how to make a Javanese stew, while Chef Yani prepares a scrumptious Chicken Satay. With her guide, Daud, she learns the secrets of Batik painting, a textile art over 1,000 years old. Batik is an Indonesian-Malay word meaning dot art and though once was a hobby reserved for the upper class, today it is a major Indonesian export in demand around the world. Lastly, backstage at Yogyakarta's Ramayana Ballet, Sian enjoys an open-air dance performance. 08DR JSCA 30 min. |
| Kuala Lumpur, more commonly referred to as simply K-L, lies in the hilly west central region of Malaysia; it is a busy modern place with a cosmopolitan air. Home to the soaring Petronas Towers, the tallest buildings in the world, the country's thriving capital presents a 21st-century spirit of progress. Yet one finds traditional Chinese architecture side by side with pewter-domed Islamic mosques next to Moorish-style buildings. Host Sian Richards and her guide, Rajasekaran, visit historic Merdeka Square, which still bears the marks of British rule. Here they see the English Birmingham clock, the "Big Ben of K-L." Here, in 1957 the Union Jack was lowered for the final time; today, the Malaysian flag flutters atop the world's largest flagpole. For the day's meals, Chef Yen shows Sian how to prepare two Malaysian favorites, Langkawi softshell crabs and lemon pepper salmon. Her friend, Wei Wong, at Royal Selangor, shows her samples of their famous pewter; then she and Rajasekaran visit a temple inside the ancient Batu caves, where Hindu Malaysians connect to their southern Indian heritage. 08DR JSCA 30 min. |
| South of Kuala Lumpur, on Malaysia's southern coast, the busy port city of Melacca is a treasure of history dating back over 600 years. Here one finds the unmistakable mix of China, Holland, Portugal and Malay in its architecture, culture and food. Host Sian Richards and her guide, Rajan, utilize the best way to tour the town, on a pedal-driven trishaw, and see a 16th-century church and the 17th-century residence of the Dutch governor, one of the largest Dutch buildings in all of Southeast Asia, which today is a museum housing Dutch artifacts. In the secret garden of Hotel Puri she meets Chef Rickey and learns how to prepare two local favorites: chicken rice balls and Chicken Pong Teh (chicken with bean curd sauce, potatoes and turnips), a Peranakan dish. Her friend and restaurant owner, Danny, guides her around Jonker Street, which is famous for its antiques. Then she sees the process involved in the fine Asian art of brush calligraphy. 08DR JSCA 30 min. |
| Penang, an island off Malaysia's northwest coast in the Andaman Sea, is called "the pearl of the orient." Situated between India, China and Indonesia, it is one of the oldest British settlements in Malaysia. In the 18th century, Francis Light gave military assistance to a local sultan in return for the uninhabited island. Georgetown, its capital, was a landing point for British traders and today Victorian buildings sit side by side Chinese and Buddhist buildings. Host Sian Richards is in for many treats here. She meets Mr. Chin, the resident biologist, at a butterfly farm with nearly 4,000 butterflies from Malaysia. She learns about durians, the king of fruit, and why it's been revered and cultivated since ancient times, from her friend Kenneth. Chef In Jin shows her how to prepare Penang Lobster sautéed with wild pepper leaf. Also she visits the majestic Kek Lok Si temple, the temple of Supreme Bliss, and the largest Buddhist temple in Malaysia. Her guide, Monis, explains that this "pagoda of 10000 Buddhas" represents many cultures in both design and philosophy: the top is Burmese, the middle is Thai and the bottom is Chinese. 08DR JSCA 30 min. |
| Associated Article: Singapore Swing -Smithsonian Magazine Singapore, "the Lion City," is the world's busiest port and a fast moving, modern metropolis, which consists of the diamond-shaped Singapore Island and about 60 little islets. The capital, Singapore City, covers the entire island. Singapore is made up of an exotic blend of people from all corners of the globe and this diversity is well represented in the endless variety of foods; it truly is a gourmet's paradise. Host Sian Richards and her friend, Augustar, begin their day with breakfast, enjoying the famous Kaya (richness) toast. Chef Vivien spices things up with some traditional Peranakan fair, Sambal Udang (spicy prawns). Also Sian samples Dr. Hoo's vegetarian dishes that look and taste like meat. She and her guide, Mohammed, take a cable car to the summit of Mount Faber to get a panoramic view of the harbor, the city and all of the surrounding islands. Then she sees the neon lights at the Lau Pasat Market, a popular gathering place for family and friends. 08DR JSCA 30 min. |
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Associated Article: Singapore Journal -The New
Yorker, Sept. 3 & 10, 2007 Singapore is a blend of old and new; famous for its colonial past, and its mix of colonial architecture, as well as its modern shopping centers. Host Sian Richards begins this tour taking in the city's rich history by water, riding a "Bump" boat along the Singapore River with her friend, Amen. She meets Chef Alex to learn how to prepare mouth-watering Sri Lanka crabs in black pepper sauce. Her designer friend, Annie, explains the mysteries of jade at the Singapore Gems and Metals Company; then behind the scenes in the gem factory, crafts people work painstakingly on a kaleidoscope of colored stones. At the majestic Raffles Hotel, which is one of the world's great 19th-century hotels, built by the British in 1887 and a favorite retreat for writers and movie stars, the bartender, Zack, shows Sian how to make the famous cocktail, the Singapore Sling. She goes backstage at the Chinese opera, which is an ancient form of theatre, blending dialogue, song, instrumental music and dance. Then, with her guide, Peggy, she sees how Ming vases are made, as they visit the Ming Village Pottery Center on Singapore's West Coast. A must-see for lovers of Chinese porcelain, here you can watch the traditional process from mold making and hand throwing to glazing, hand painting and firing. 08DR JSCA 30 min. |
| Thailand's sprawling capital, Bangkok, lies in the heart of the country's center. It is a city that lives on its canals as much as it lives on its streets, which is why it is referred to as "the Venice of the East." While buses, tuk-tuks, motorcycles and taxis weave impatiently through traffic, host Sian Richards calmly explores the Chao Phraya River by long-tailed boat, the favorite mode of transportation on Thai waterways. Here she passes clever stilt houses, which are built to withstand the monsoon season, on her way to the Aw Tor Kor Market. Sian next visits the jewel in Bangkok's crown, the Grand Palace, one of Thailand's holiest sites. One of the temple's most stunning sites is a golden tower that houses the ashes of Buddha; also located here is the most-revered emerald Buddha. At the Bangkok's Mui Thai Institute, she views trainees learning the ancient martial art of Mui Thai boxing; this is Thailand's national sport and favorite pastime, and every Thai man, woman and child knows the basic boxing moves. Sian then visits the Joe Louis Theatre, where the ancient art of Thai puppetry is being preserved; it dates back over a thousand years. She discovers that performers must train as dancers for seven years before they learn how to use the puppets. Sian meets with Chef Sahard who prepares a classic Thai green curry with prawns as the evening meal. 08DR JSCA 30 min. |
| Chiang Mai, with crumbling stone walls and a sparkling moat that surround the old city core, is called "the Rose of the North." It is Thailand's second largest city, the capital of the northern region, and a symphony of art, religion and nature. To begin her tour, host Sian Richards pays her respects at one of the most revered places in northern Thailand, the richly carved and gilded temple of the holy relic of the Buddha, one of 1,100 Buddhist shrines (Wats) in the area. She then meets Enya at her restaurant that offers a floral salad, edible, organic, flowers, grown without any pesticides. She meets Tuseni in Baan San, just a short trip outside of downtown, to buy handicrafts, such as Celadon, a form of jade green pottery. Chef Kampong will prepare a northern Thai dish with a rare species of mushroom (puff ball) picked from the forest. Visiting the Sai Nam Phung Orchid Nursery, she learns that Thailand plays host to over a thousand species of orchid. Then she and her guide, Noai, visit the famous Maesa Elephant Camp, a few miles outside of Chiang Mai. Here they are doing everything they can to save the Asian elephant. The Smithsonian Institution has called the camp "the greatest hope of improving the world's elephant stock." 08DR JSCA 30 min. |
| Hua Hin can be called, literally, a "royal getaway"; it is Thailand's oldest beach resort and a seaside sanctuary; which was discovered by Thai royalty and made accessible to everyone by National railway. Host Sian Richards arrives at the elegant European style station, which was built, along with the lovely, colonial railway hotel, to greet the king and his royal entourage in 1923. The hotel's royal waiting room is like a museum, filled with fine antiques from around the world; its grounds include an impressive topiary and you also get a great view of Klai Kangwon Palace from here. With a bounty of fresh seafood Chef Khankad Gai will prepare Thai soup, called Tom Yom Gung, and a stir-fried, mixed seafood sizzler for this program's meals. Thailand's first public golf course was built here and Sian's golf instructor, Nath, is happy to give her a lesson; also Kasaya guides her around the luxurious Sentara Spa. In Petchaburi, not far outside Hua Hin, she visits Khao Lunag, the area's largest and most important cave, which houses over 100 Buddha statues. 08DR JSCA 30 min. |
| Kanchanaburi, two hundred miles to the northwest of Bangkok, is best known for the most famous bridge in Thailand; this is the area well known for the Academy-Award winning film classic starring Alex Guinness, Bridge Over the River Kwai. Today, people come here to see the rugged natural beauty of the river and discover the rich cultural heritage of the Mon tribe, one of several distinct hill tribes within Thailand's borders. Host Sian Richards tours the jungle on the back of an elephant, floating down the river on a raft, and mountain biking through the tropical mountainside. Also, with Chef Pun, she experience two ancient culinary traditions of the Mons - mountain chicken with turmeric and curried fish with basil leaves. 08DR JSCA 30 min. |
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Associated Article: 28 Places to See Before You
Die -Smithsonian Magazine Located in the Issan region of Thailand, the province of Udon Thani's history dates back over five thousand years - making it the oldest site of human habitation in all of Southeast Asia. Host Sian Richards meets with Professor Woranganvijya to tour the Phnom Rung Temple, which dates back nearly 600 years and has been restored to its former splendor. She learns that unlike most Thai temples, which are Buddhist, this Khmer temple is Hindu and was once part of the Angkor Empire. Next, with her guide, Luke, she discovers Thailand is famous for its silk, having developed a method of silk weaving that's unique in the world. She then learns how to prepare Serpent Head Fish and sticky rice with Chef Kwan. Next she journeys back in time to Ban Chiang, known as "the Cradle of Thai Civilization," to explore the Ban Chiang Excavation Site, where recent archeological findings prove ancient people of this area developed rice farming, domesticated animals and created intricate art and pottery earlier than any other civilization here. Then Sian gives the game of Takraw a try; it's an acrobatic form of volleyball using only your feet and head. 08DR JSCA 30 min. |