DOCSLIB.ORG

25 Kg of Dry Sticky Rice Will Produce 20 Liters of Lao Khao. Soak the Rice For

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
25 Kg of Dry Sticky Rice Will Produce 20 Liters of Lao Khao. Soak the Rice For ວທິ ີກຳນຕມເຫົ້ ົ້ຼຳຂຳວບຳ້ ນໂນນຍຳງ Making lao-khao, Ban None Gnang-style ກ ຳນກະກຽມເຂົ້ຳ Preparing the rice ນ ຳເຂ� ົ້ຳສຳນ (ເຂົ້ຳໜຽວ) 25 kg of dry sticky rice ຈຳນວນ� 25 kg (ສຳລ� ບັ will produce 20 liters of ເອົຳນຳເຫ�້ ົ້ຼຳຂຳວ 20 ລິດ) lao khao. Soak the rice ມຳໝຳ່ ໃຫນ້ ຳຖ�້ ວມເຂ້ ົ້ຳ, for at least three hours ປະໄວຢ້ ຳ່ ງໜອ້ ຍ 3 ຊ່ວໂມງົ (depending on the variety ຂນໄປື້ (ຂນກື້ ບັ ເຂົ້ຳອອ່ ນ, of rice). When the moisture ເຂົ້ຳແຂງ). ເມ່ອື ເຂົ້ຳທ່ ີໝຳ່ is fully absorbed into to ນນໄໜັ້ ແລ່ ວ້ ເຮົຳຈະສງເກດັ rice, the grain is slightly ເຫ ັນວຳ່ ເມດັ ເຂົ້ຳຈະອ່ ມຕີ ວ,ົ translucent and expanded ເມດໃສຂັ ນື້ ແລະ ເມດຈະັ in size. ໃຫຍກ່ ວ່ ຳເກ່ຳົ . Now scoop the soaked rice ຫ ຼງຈັ ຳກນນັ້ ເຮົຳຈະເຊເຂິ ົ້ຳຂນື້ out and rinse with clean ແລວ້ ລຳ້ ງດວຍນ້ ຳສະອ�້ ຳດ water to ensure the rice ເພ່ ືອບ່�ໃຫມ້ ກີ ່ນເໝິ ັ ນສຳບ will not absorb the smell of ຈຳກນຳໝ�້ ຳ່ ເຂົ້ຳ (ນຳມວກ).�້ the original water ແລວນ້ ຳໄປໜ� ື້ງ After this, steam the rice. ກຳນໜື້ງຈະໜື້ງແບບໜື້ງເຂົ້ຳ However, this isn’t like ກນແບບຄອບຄິ ວກົ ່ໄດ� ໂດຍ້ one would steam the rice ກຳນໜື້ງໃສຫວດ່ ແຕໃນກ່ ລະນ� ີ to feed a family, it’s more ້ ້ ້ ກຳນໜືງເຂົຳເຫົຼຳໃນປະລິມຳນ like the army camp cook, ທຄ່ ຫຼຳຍໃນ ຳວດຽວສວນຫຼຳຍ ີ ່ steaming for a company of ແມນໜື້ງແບບລຽງກອງທະ ່ ້ soldiers. ຫຳນໂດຍນຳໃຊ� ຫມ້ ຂະຫນ�້ ຳດ ໃຫຍໃຊ່ ຊ້ ວນໃນກ້ ຳນຕກັ ເຂົ້ຳ ແລະ ໃຊໄຟປ້ ຳນກຳງ. The rice will need about 40 minutes of steaming before it is fully cooked, ໃນກຳນຫນງເຂື້ ົ້ຳ 25 kg where it is then scooped ເຮົຳຈະໃຊເວລ້ ຳຢປະມູ່ ຳນ 40 out of the giant pot and ນຳທີ, ເມ່ອເຫື ັນວຳ່ ເຂົ້ຳສຸກ spread out on a broad flat ແລວ້ ເຮົຳຈະຕອ້ ງນຳເຂ� ົ້ຳມຳ ສວຍ່ ຫຼື ຜ່ ືງລມໃນລົ ຳນກວ້ ຳງ surface to cool it off for ໃຫເຢ້ ັນໃຊເວລ້ ຳປະມຳນ 15 about 15 minutes. ນຳທີ. The SavannakhetHistoric Trail 9 ວທິ ີການຕມເຫົ້ ົ້ຼາຂາວບານໂນນຍາງ້ Making lao-khao, Ban None Gnang-style ການໝກເຫັ ົ້ຼາ(ການໃສເຫ່ ົ້ຼາ) Fermentation ພາຍຫຼງເຫັ ັນວາເຂ່ ົ້າທ່ ີສວຍນ່ ນເຢັ້ ັນໄດ້ When the cooked rice is cool enough, ທີ ແລວແມ້ ນຈະນ່ າ� ເອົາເຂົ້າມາແບງ່ divide the rice into three equal volumes. Divide 2.5 gram of yeast ເປັນ 3 ສວນໃສ່ ່ 3 ຊາມ ສວນລະປະ່ infused fermenting agent (“paeng”) ມານ 8.3 kg/ 1 ຊາມ. ຫຼງຈາກນັ ນັ້ into three portions and add to each ແມນເຮົາຈະນາ� ເອົາແປງເຫົ້ຼາ ຈາ� ນວນ ່ ້ basin and kneed the powder into the 2.5 g ທ່ ີໄດກຽມໄວ້ ນ້ ນມາແບັ້ ງເປ່ ັນ cooked rice. Now add about 20 liters 3 ສວນ່ ເພ່ ືອປະສມໃສົ ກ່ ບເຂັ ົ້າ 3 ຊາມ of clean water to each basin and mix. ແລວ້ ຊາວໃຫທ້ ່ວ,ົ ພາຍຫຼງເຫັ ັນວາ່ ເຂົ້າກບັ ແປ້ງເຂົ້າກນັ ດ ີ ແລວ້ ຂນຕອນັ້ Now tightly tie a cover over each ຕ ່�ໄປແມນຈະນາ� ເຂົ້າແຕລະຊາມນນມັ້ ່ ່ basin to seal from the air to ensure າປະສມນົ າ�້ ສະອາດ ໂດຍອດຕາສັ ວນ່ that the mixture is maintained ເຂົ້າ 1 ຊາມ / ນາ�້ 20 ລິດ. in a moist and warm state so the fermenting agent can get to work ເມ່ອຄື ບົ ທງັ 3 ຊາມ ແລວເຮ້ ົາກ່ຈະ� converting the sugars into alcohol, ນາ� ຜາແພ້ ຫຼື ຜາຢາງທ້ ່ ີສະອາດມາອດັ and the moisture doesn’t evaporate ໃຫແໜ້ ນ້ ເພ່ ືອເຮັດໃຫເຂ້ ົ້າ ແລະ ແປ້ງ from the mixture. They call this ຢູໃນອຸນນະພູມທ່ ່ ີພ�ດເກີ ດເປີ ັນເຊອເຫື້ ົ້ຼາ step “kan mak lao” and this will ແລະ ເຮັດໃຫເຊ້ ອເຫື້ ົ້ຼາບ່�ສາມາດລະ take around seven days before the fermentation is complete. ເຫີຍອາຍອອກໄດ.້ ເພ່ ິນຮຽກຂນຕອນັ້ ນວີ້ າ່ (ການໝກັ ) ໃນການໝກນັ ເພີ້ ່ ີນ ຈະໃຊເວລ້ າ ຢູ ່ 7 ວນັ . We’ll know the fermentation is complete when we take the seal off ເຮົາຈະສງເກດເຫັ ັນວາ່ ເວລາເປີດຝາ the basin and smell the typical lao ທ່ ີປິດກະຊາມອອກຈະຮູສ້ ກຶ ໄດກ້ ່ນເຫິ ົ້ຼາ khao smell. It is also observed that ລອຍອອກມາ ແລະ ເມດັ ເຂົ້າຈະມລີ ກັ the rice grains are soft and float to the surface. When we move ສະນະເປ່ ືອຍ ແລະ ຈະຟູຂນື້ ເທ່ ີງໜາ້ the floating grains aside the liquid ນາ�້ , ນາ�້ ຈະມລີ ກັ ສະນະສຂຸີ ນອອກ ້ appears slightly yellow, indicating ເຫຼືອງອອນໜ່ ອຍໜ້ ່ ືງເພາະວາການໝ່ ກັ that the sugars from the grain have ໄດດ້ ງເອື ົານາ�້ ຕານໃນເມດເຂັ ົ້າອອກມາ been drawn into the liquid. ປະສມກົ ບນັ າ�້ ເຮົາສາມາດດ່ມກື ນໄດິ ຫ້ ວົ ເຊອເຫື້ ົ້ຼາໄດເລ້ ີຍຈະມລີ ດຊາດອອກົ Although this liquid is drinkable ຫວານໆໜອຍໜ່ ືງ (ຖາໃສນາ�້ ໃນປະລິ ້ ້ ່ and slightly sweet (if we originally ມານທ່ ີໜອຍໃນເວລາທ້ ່ ີໝກກັ ່ສາມ� າດ put only a small amount of water ເປັນເຫົ້ຼາໂທໄດເລ້ ີຍ) ເມ່ອເປື ັນຄແນວື into the fermentation mixture ນນັ້ ສະແດງວາການ່ ໝກເຫັ ົ້ຼານນແມັ້ ນ່ this product can be drunk as “lao ສ າ� ເລັດແລວ.້ thor”rice wine), there is still the distillation phase to go to make the lao khao. The SavannakhetHistoric Trail 9 ວທິ ີການຕມເຫົ້ ົ້ຼາຂາວບານໂນນຍາງ້ Making lao-khao, Ban None Gnang-style ການຕມເຫົ້ ົ້ຼາ Distillation ຫຼງຈາກຜັ ານການຫມ່ ກໃນັ ໄລຍະເວ After the rice has been fermented ລາ 7 ວນຕາມກັ າ� ນດົ ແລວເພ້ ່ ີນກ່ � for a period of around seven days ຈະນາ� ເຂົ້າທ່ ີຫມກັ ແລວນ້ ນັ້ ມາຕມົ້ (“kan mak lao”) tip all three basins of the solution into the large ເຊ່ງໃນການຕິ ມແມົ້ ນຈະຕ່ ມທົ້ ງັ 3 ຊາມໃນຫມດຽວກ�້ ນັ ໃນເວລາດຽວກນັ barrel placed on a hot fire for distillation. ເຊ່ງເປິ ັນຫມມ�້ ຂະຫນີ າດທ່ ີໃຫຍ.່ ມຝາມີ ໂຕື ງນ່ າ�້ ເຫົ້ຼາສອດໃສຮູທ່ ່�ທ່ ີເຫົ້ຼາ Install the condensation funnel ຈະໄຫຼອອກມາ, ມໝອນຮອງປາກໝີ �້ through the barrel to capture ເຫົ້ຼາກນຜັ ່ ິວ (ກນອາຍນັ າ�້ ເຫົ້ຼາລະເຫີຍ the condensation of the boiling ອາຍອອກ) ມໝີ �້ນາ�້ ເທີງໃສນ່ າ�້ ເຢັນ solution, and seal the lid by using a textile ring filled with kapok ເພ່ ືອກນບັ ່�ໃຫອາຍ້ ນາ�້ ເຫົ້ຼາລະເຫີຍ (like a pillow) to prevent the vapor ອາຍອອກໄດ.້ escaping. ຖານ້ າ�້ ໝ�້ ເທີງຮອນແຮງນ້ າ� ເຫົ້ຼາກ່ຈະ� ບ່�ຍອຍ້ ຫຼື ໄຫຼລງມາທົ າງທ່�ທ່ ີໃຫນ້ າ�້ Now place another barrel-shaped ເຫົ້ຼາໄຫຼອອກ, ດງນ່ັ ນຕັ້ ອງມ້ ການີ lid on top so that cool water can ປູ ່ຽນຖາຍຢ່ ສະເໝ່ ີເມ່ອສື ງເກດເຫັ ັນ be carried above the boiling pot to ວມາ່ ນາ�້ ນນັ້ ອາຍຄວາມຮີ ອນຂ້ ນມາ,ື້ induce the steam to condense. ແລະ ໃຊໄຟທ້ ່ ີພ�ດ ີ (ຄວາມຮອ້ ນປານ ກາງ) ໃນການຕມ້ ແລະ ກນຕອງ ົ ່ັ Continually replace the cool ເຫົ້ຼາຖາໃຊ້ ໄຟແຮງເກ້ ນີ ໄປຈະເຮັດ water in the lid in order for the ໃຫເຫ້ ົ້ຼາປູມ (ນາ�້ ເຫົ້ຼາມສີ ຂີ ນຸ້ ບ່�ໃສ) condensed solution to flow down ເຮົາຈະໃຊເວລາຢູ້ ່ 50 ນາທີ ຈ່ງຈະຶ the funnel along the pipe and into ສ າ� ເລັດ. ໃນຈາ� ນວນເຂົ້າ 25 kg the bottle waiting outside the ເຮົາຈະໄດນ້ າ�້ ເຫົ້ຼາຂາວຢ ູ່ 20 ລິດ barrel. If the fire is too hot, the ເມຂ ່ອສື າ� ເລັດ ນຕອນຕັ້ ມເຫົ້ ົ້ຼາແລວ້ distilled lao khao will be cloudy ເຮົາກ່ຈະນ� າ� ເຫົ້ຼາທ່ ີສາ� ເລັດນນມາເກັ້ ບັ and of lower quality. ໄວໃນສາງທ້ ່ ີມອຸນນະພູມພີ �ດ ີ (ອຸນ່ ນະພູມຫອງ)້ ປິດຝາຕຸກເຫົ້ຼາໃຫ ້ The distillation process takes about ແໝ ນ້ ກນັ ການລະເຫີຍອາຍຂອງເຫົ້ຼາ. 50 minutes for the original 25 kg of dry rice to produce 20 liters of pure lao khao. Once the alcohol is distilled, it is then sealed tightly and stored in a cool well ventilated place before packaging. The SavannakhetHistoric Trail 9 ວທິ ີການຕມເຫົ້ ົ້ຼາຂາວບານໂນນຍາງ້ Making lao-khao, Ban None Gnang-style ຜະລິດຕະພນສັ າ� ເລັດ The finished product ຫຼງຈາກສັ າ� ເລັດ 3 ຂນຕອນັ້ Once the pure lao khao has ແລວ້ ຂນຕອນສຸດທັ້ າຍແມ້ ນ່ been distilled, the product ເຮົາຈະນາ� ເຫົ້ຼາມາບນັ ຈຸໃສຂວດ່ is bottled into 350 and 750 ແກວ້ ເຊ່ງເຮິ ົາມຂວດແກີ ວ້ 2 ຂະ ml volumes, and capped. ຫນາດ ມ ີ 750 ml ແລະ The bottled lao khao can be purchased in bulk or 350 ml ຮາຍເຫ່ ົ້ຼາໃສຂ່ ວດແກວ້ individually. ແຕລ່ ະຂະໜາດ ແລວເອ້ ົາມາ ໃສປ ຝ່ າເພ່ ືອ ິດປາກຂວດໃຫ້ ແຫນນ້ ຫຼງຈາກປັ ິດຝາແລວ້ lao khao produced in Ban ນາ� ແກວເຫ້ ົ້ຼາມາຕດິ ເຄ່ ອງໝາຍື None Gnang receiving the ສນຄິ າ້ (ໂລໂກສນຄິ າ)້ ແລວ້ Pure Lao label is guaranteed ນ າ� ອອກຈາ� ຫນາຍ່ ມທີ ງຂັ າຍຍກົ 50 degree proof alcohol, and ແລະ ຂາຍຍອຍ.່ can be enjoyed straight, or infused with traditional herbal ເຫົ້ຼາຂາວທ່ ີຜະລິດຢູບ່ ານໂນນ້ medicines, or wild honey, as is the tradition of Ban None ຍາງນ ີ້ ແລະ ໄດຮ້ ບັ ເຄ່ ອງໝາຍື “ເຫົ້ຼາເຂົ້າໜຽວສດົ ເມອື ງພິນ” Gnang. For those venturing from tradition, it is a reliable ແມ ນ່ ຮບັ ປະກນວັ າໄດ່ ້ 50 ອງສາົ smooth product to drink “on (50 ດກີ )ຼີ ແລະ ສາມາດດ່ມແບື ບ the rocks” (with ice), or mix in ສດໆົ ໄດ ້ ຫຼື ດອງໃສຢ່ າຫ່ ຼືປະສມົ cocktails. ໃສນ່ າ�້ ເຜີ້ງທາ� ມະຊາດແລວດ້ ່ມື ຕາມປະເພນຂອງຊາວບີ ານໂນນ້ ຍາງ;ທ ສາ� ລບັ ານທ່ ່ ີຕອງການລ້ ດົ The villagers of Ban None ຊາດທ່ ີແປກແວກແນວຈາກການດ່ມື Gnang are delighted to show ເຫົ້ຼາຂາວແບບເດມໆແມີ ນ່ ສາມາດ you around their distillery, ປະສມກົ ບນັ າ�້ ກອ້ ນ ຫຼືປະສມກົ ບັ and if you like, show you ຄອກເທວໄດ໋ .້ some of the other seasonal products, including khao lam (bamboo tubed rice), khao ຊາວບານ້ ບານໂນນ້ ຍາງຍ່ ນິ ດຕີ ອນ້ poun (extruded rice noodles), ຮບັ ແລະ ພາແຂກໄປເບ່ ງວີ ທິ ີການ and textiles from this village of ຕມເຫົ້ ົ້ຼາ ແລະ ຖາທ້ ານມ່ ຄີ ວາມ ethnic Phouthai people. ຕອງກ້ ານເຂົາເຈາພາທົ້ ຽວຊ່ ມຜົ ະ ລອິດຕະພນັ ່ ນໆຂອງບື ານໄດ້ ອ້ ງໃສີ ່ ລະດູການເຊ່ັນວາ:່ ເຂົ້າຫຼາມ, ເຂົ້າ ປ ້ນແຸ ຜນ່ ແພ ແລະ ອ່ ນໆຈາກຊື ນົ ເຜນ ່ ົາຜໄທູ້ .ີ້ The SavannakhetHistoric Trail 9.
Load more

Recommended publications
  • Investigating the Relationship Between Kadazandusun Beliefs About Paddy Spirits, Riddling in Harvest-Time and Paddy-Related Sundait
    VOL. 13 ISSN 1511-8393 JULAI/JULY 2012 http://www.ukm.my/jmalim/ Investigating the Relationship between Kadazandusun Beliefs about Paddy Spirits, Riddling in Harvest-time and Paddy-Related Sundait (Perkaitan antara Kepercayaan terhadap Semangat Padi, Berteka-teki pada Musim Menuai dan Sundait Kadazandusun yang Berunsurkan Padi: Satu Penelitian) LOW KOK ON Sekolah Pengajian Seni, Universiti Malaysia Sabah Jalan UMS, 88400 Kota Kinabalu, Sabah [email protected] LEE YOK FEE Jabatan Pengajian Kenegaraan dan Ketamadunan Fakulti Ekologi Manusia, Universiti Putra Malaysia 43400 UPM Serdang, Selangor [email protected] ABSTRACT During recent field trips to collect sundait (riddles) from Kadazandusun communities in Sabah, it was noted that many of the riddle answers relate to paddy farming: for example, rice planting activities and related paraphernalia are often mentioned. This paper analyzes collected Kadazandusun “paddy- related” sundait based on their social context and background. In addition, it also examines traditional beliefs in paddy spirits and the origin of riddling at harvest-time. Some unique aspects of paddy-related sundait are highlighted and the relationship between the belief in paddy spirits and the ritual of harvest riddling is further explored. Keywords: Kadazandusun sundait, paddy-related riddles, paddy spirits, harvest- time riddling 72 | MALIM – SEA Journal of General Studies 13 • 2012 ABSTRAK Dalam beberapa kerja lapangan mengumpul sundait (teka-teki) Kadazandusun di Sabah yang telah pengkaji lakukan baru-baru ini, banyak sundait Kadazandusun yang jawapannya berkait dengan unsur padi, aktiviti penanaman padi dan alatan padi telah dikenal pasti. Fokus tulisan ini adalah menganalisis koleksi sundait Kadazandusun yang berunsurkan padi berasaskan konteks dan latar sosial orang Kadazandusun.
    [Show full text]
  • Trends and Correlates of High-Risk Alcohol
    Advance Publication by J-STAGE Journal of Epidemiology Original Article J Epidemiol 2019 Trends and Correlates of High-Risk Alcohol Consumption and Types of Alcoholic Beverages in Middle-Aged Korean Adults: Results From the HEXA-G Study Jaesung Choi1, Ji-Yeob Choi1,2,3, Aesun Shin2,3, Sang-Ah Lee4, Kyoung-Mu Lee5, Juhwan Oh6, Joo Yong Park1, Jong-koo Lee6,7, and Daehee Kang1,2,3,8 1Department of Biomedical Sciences, Seoul National University Graduate School, Seoul, Korea 2Department of Preventive Medicine, Seoul National University College of Medicine, Seoul, Korea 3Cancer Research Institute, Seoul National University, Seoul, Korea 4Department of Preventive Medicine, Kangwon National University School of Medicine, Kangwon, Korea 5Department of Environmental Health, College of Natural Science, Korea National Open University, Seoul, Korea 6JW Lee Center for Global Medicine, Seoul National University College of Medicine, Seoul, Korea 7Department of Family Medicine, Seoul National University College of Medicine, Seoul, Korea 8Institute of Environmental Medicine, Seoul National University Medical Research Center, Seoul, Korea Received November 30, 2017; accepted February 28, 2018; released online August 25, 2018 ABSTRACT Background: We aimed to report the prevalence and correlates of high-risk alcohol consumption and types of alcoholic beverages. Methods: The baseline data of the Health Examinees-Gem (HEXA-G) study participants, including 43,927 men and 85,897 women enrolled from 2005 through 2013, were used for analysis. Joinpoint regression was performed to estimate trends in the age-standardized prevalence of alcohol consumption. Associations of demographic and behavioral factors, perceived health- related effects, social relationships, and the diagnostic history of diseases with alcohol consumption were assessed using multinomial logistic regression.
    [Show full text]
  • Drinking Culture in the Thai-Isaan Context of Northeast Thailand
    DRINKING CULTURE IN THAI-ISAAN CONTEXT DRINKING CULTURE IN THE THAI-ISAAN CONTEXT OF NORTHEAST THAILAND Jirawat Moolasart1 and Siriporn Chirawatkul2 1Department of Psychiatry, Sappasitthiprasong Hospital, Ubon Ratchathani; 2Faculty of Nursing, Khon Kaen University, Khon Kaen, Thailand Abstract. Ethnographic research aimed to explore drinking context, drinking be- haviors, and perception of lay people about their drinking and drinking-related behaviors in Thai-Isaan context. The study was conducted in a suburban village in the northeast of Thailand during 2008. Participant observation and informal interview were employed for data collection throughout the year. Findings of the study revealed that alcoholic beverages and drinking were woven into everyday life and integrated into various social events and traditional rites as part of social life. Alcohol consumption was permitted overtly with positive attitudes toward drinking and a low level of restriction. Enjoyment and social functions of drinking were recognized by direct experience in real life. Conversely, problem drinking and overt intoxication with loss of self-control or lack of responsibility were not expected or acceptable. Drinking was rarely perceived as a social distress. From an insiders’ view, their drinking was less correlated to alcohol abuse or alcohol- related social problems. In the context of a permissive drinking culture, the ex- isting alcohol regulation measures may be neither supported nor conformed as expected. An alcohol policy that aims to reduce the overall volume of consump- tion or to indicate the negative consequences may dispute local perceptions and norms. The challenge for public health within this culture is how to persuade the drinkers to realize such negative potential and how to raise societal awareness of negative consequences.
    [Show full text]
  • High Quality Development Path of Chinese Sauce-Flavor Baijiu Industry—Analysis Based on Consumption Data
    E3S Web of Conferences 251, 01099 (2021) https://doi.org/10.1051/e3sconf/202125101099 TEES 2021 High quality development path of Chinese sauce-flavor Baijiu industry—Analysis based on consumption data Cong Peng1,*, and Xu Guo1 1 School of Economics and Finance, Guizhou University of Commerce, Guiyang, Guizhou, China, 550014 Abstract：As an important part of Baijiu industry in China, Chinese sauce-flavor Baijiu is sought after by the consumer market for its unique taste. However, in recent years, there are still many challenges in the process of industrial development. Based on the analysis of three characteristics of Chinese sauce- flavor Baijiu market and the internal and external environments of industrial development, the internal and external factors of high quality and sustainable development of Chinese sauce-flavor Baijiu industry were discussed from three aspects - concentrated development, green development and diversified development. profits and taxes, the sauce-flavor Baijiu industry has made steady development[1]. In 2019, with the 1 Introduction production of 400,000 kilo-litre (about 5.1% of total Baijiu brewing in China has a long time history dated China’s production), the such type of enterprises back to ancient times. In the course of evolution, kinds accomplished the production value of 134.1 billion yuan, of brewing technology have been created and a unique 2% of the total China’s Baijiu industry value, among liquor culture was formed. The custom of raising a cup which the sauce-flavor Baijiu enterprises of Guizhou of liquor has rooted in Chinese culture for hundreds of province produced 80% of the total China’s amount, years.
    [Show full text]
  • The Case of Glutinous Rice and Waxy Cereals in the Food Cultures of Eastern Asia
    Title: Diversification and cultural construction of a crop: the case of glutinous rice and waxy cereals in the food cultures of eastern Asia. Author’s names: Dorian Q. Fuller and Cristina Castillo Institute of Archaeology, University College London, 31-34 Gordon Square, London WC1H 0PY Number of text pages: 6 single spaced plus Bibliography: +5 Figures: 2 Tables: 2 Abbreviated title: glutinous rice and waxy cereals Key words: Oryza, ritual, alcohol, archaeobotany, ethnobotany Proofs to be sent to: Dorian Q Fuller Institute of Archaeology 31-34 Gordon Square London WC1H 0PY Email: [email protected] Diversification and cultural construction of a crop: the case of glutinous rice and waxy cereals in the food cultures of eastern Asia. By Dorian Q Fuller and Cristina Castillo Institute of Archaeology, University College London Abstract While rice is one of the world’s most important and productive staple foods, it is highly diversified in uses and varieties, including East and Southeast Asian sticky (or glutinous) forms. While stickiness to some degree can be achieved by cooking methods, true sticky (or waxy) rice is the result of a genetic mutation that causes a loss of amylose starch in favour of high amylopectin content. These mutations are unknown in wild populations but have become important only amongst cultivars in East and Southeast Asia, but not in other rice growing regions, such as South Asia or West Africa. In addition, other cereals (mainly millets, but also maize, barley and in recent times wheat) have evolved parallel mutations that confer stickiness when cooked and high amylopectin content within the same region of East Asia.
    [Show full text]
  • NORTHEASTERN THAILAND Fantastic Attractions Anddailyinteractions Couldjustendupbeinghighlightsofyourtrip
    © Lonely Planet Publications NORTHEASTERN THAILAND 452 lonelyplanet.com NORTHEASTERN THAILAND •• History 453 Northeastern ern Thailand. The name comes from Isana, FAST FACTS the Sanskrit name for the early Mon-Khmer Best Time to Visit November to kingdom that flourished in what is now north- Thailand February eastern Thailand and Cambodia. After the 9th century, however, the Angkor empire held Population 22 million sway over these parts and erected many of the fabulous temple complexes that pepper NORTHEASTERN THAILAND the region today. For most travellers, and many Thais, the northeast is Thailand’s forgotten backyard. Isan (or History Until the arrival of Europeans, Isan re- ìsǎan), the collective name for the 19 provinces that make up the northeast, offers a glimpse The social history of this enigmatic region mained largely autonomous from the early of the Thailand of old: rice fields run to the horizon, water buffaloes wade in muddy ponds, stretches back at least 5600 years, to the hazy Thai kingdoms. But as the French staked out silk weaving remains a cottage industry, peddle-rickshaw drivers pull passengers down city days when the ancient Ban Chiang culture the borders of colonial Laos, Thailand was started tilling the region’s fields with bronze forced to define its own northeastern bounda- streets, and, even for those people who’ve had to seek work in the city, hearts and minds tools. ries. Slowly, but surely, Isan would fall under are still tied to the village. This colossal corner of the country continues to live life on its Thais employ the term ìsǎan to classify the the mantle of broader Thailand.
    [Show full text]
  • Beverage Formula Seminar
    BEVERAGE FORMULA SEMINAR Formulation Team Advertising, Labeling and Formulation Division TTB May 3, 2006 AGENDA • Advertising, Labeling & Formulation Division (ALFD) • Basics of TTB Formulation • Wine • Distilled Spirits • Malt Beverage WHERE DOES ALFD FIT IN TTB? John Manfreda Administrator Vicky I. McDowell Deputy Administrator Cheri Mitchell Bill Foster Mary Ryan Assistant Administrator Assistant Administrator Assistant Administrator (Management) (Headquarters Operations) (Field Operations) Advertising Labeling and National Revenue Formulation Division Center Regulations and Rulings Tax Audit Division Division International Trade Trade Investigations Division Division Scientific Services Division Advertising, Labeling and Formulation Division Division Director ALFD Karen Freelove (202) 927-8087 Technical Advisor Division Admin. Asst. Ed Reisman Joyce Rose (202) 927-8485 Assistant Director Assistant Director Supervisory Mgmt Assistant Director Teresa Knapp Vacant Analyst Susan Weil Wine Labeling Market Compliance Donna Smith Formulation/DS&MB Office Office Info. Tech Office Labeling Offices (202) 927-1975 (202) 927-8136 (202) 927-8107 (202) 927-8122 Customer Service Program Manager Program Analysts Program Manager Specialists 1 2 1 2 Customer Service Formula Specialists Market Compliance Specialist 3 QA Specialists Specialists 1 2 5 (one vacancy) QA Specialist ITT Specialist 1 Label Specialists 1 Customer Service 1 1 Clerks Specialist 3 (one vacancy) 1 Administrative Asst. 1 Label Specialists 3 ALFD Contact Information • Mailing Address
    [Show full text]
  • Preservation of Traditional Chinese Shanlan Rice Wine Treated With
    on T ati ech nt n e o l m o r g e y F Yang, Ferment Technol 2019, 8:1 Fermentation Technology DOI: 10.4172/2167-7972.1000154 ISSN: 2167-7972 Research Article Open Access Preservation of Traditional Chinese Shanlan Rice Wine Treated with CO2 Top Pressure Dongsheng Yang * Department of Bioengineering, College of Materials and Chemical Engineering, Hainan University, Haikou, China *Corresponding author: Dongsheng Yang, Department of Bioengineering, College of Materials and Chemical Engineering, Hainan University, Haikou, China, Tel: +86 898 6626 6469; E-mail: [email protected] Received date: December 25, 2018; Accepted date: January 16, 2019; Published date: January 22, 2019 Copyright: © 2019 Yang D. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract CO2 (Carbon dioxide) top pressure has been studied in brewing industry as a method for improving the wine quality. In the present study, this method was used for shanlan rice wine preservation. New made shanlan rice wine was subject to a CO2 top pressure which gradually increased from 0 to 1.3 MPa at 25°C and 5°C for 12 months respectively. Yeast was inhibited by pressure and stressed making the intracellular trehalose increase during the first 4 months. The production of higher alcohols, esters, total amino acid and ethanol except lactic acid were significantly suppressed by CO2 top pressure. The influence of CO2 top pressure on sensory quality of shanlan rice wine at 25°C was also investigated.
    [Show full text]
  • The Archaeobotany of Khao Sam Kaeo and Phu Khao Thong: the Agriculture of Late Prehistoric Southern Thailand (Volume 1)
    The Archaeobotany of Khao Sam Kaeo and Phu Khao Thong: The Agriculture of Late Prehistoric Southern Thailand (Volume 1) Cristina Castillo Institute of Archaeology University College London Thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy of University College London 2013 Declaration I hereby declare that this dissertation consists of original work undertaken by the undersigned. Where other sources of information have been used, they have been acknowledged. Cristina Castillo October 2013 Institute of Archaeology, UCL 2 Abstract The Thai-Malay Peninsula lies at the heart of Southeast Asia. Geographically, the narrowest point is forty kilometres and forms a barrier against straightforward navigation from the Indian Ocean to the South China Sea and vice versa. This would have either led vessels to cabotage the southernmost part of the peninsula or portage across the peninsula to avoid circumnavigating. The peninsula made easy crossing points strategic locations commercially and politically. Early movements of people along exchange routes would have required areas for rest, ports, repair of boats and replenishment of goods. These feeder stations may have grown to become entrepôts and urban centres. This study investigates the archaeobotany of two sites in the Thai-Malay Peninsula, Khao Sam Kaeo and Phu Khao Thong. Khao Sam Kaeo is located on the east whereas Phu Khao Thong lies on the west of the peninsula and both date to the Late Prehistoric period (ca. 400-100 BC). Khao Sam Kaeo has been identified as the earliest urban site from the Late Prehistoric period in Southeast Asia engaged in trans-Asiatic exchange networks.
    [Show full text]
  • The Breathing of Maps
    The Breathing of Maps วันเสาร์ที่ 25 มกราคม, พิพิธภัณฑ์ใหม่เอี่ยม 13:00- [ทัวร์พิเศษ] สันก ำแพง 101: ทัวร์พิเศษ วัด อำหำร งำนฝีมือ และสตูดิโอ โดย กฤติยา กาวีวงศ์, (ภาษา: อังกฤษและไทย) 19:00- [การแสดงสดรูปแบบบรรยาย] An Imperial Sake Cup and I โดย ดร. ชาญวิทย์ เกษตรศิริ ก ากับโดย ธีระวัฒน์ ‘คาเงะ’ มุลวิไล, นนทวัฒน์ น าเบญจพล, อนันต์ กรุดเพ็ชร์ และ จารุนันท์ (จา) พันธชาติ, (ภาษา: ไทยแปล อังกฤษ) วันอาทิตย์ที่ 26 มกราคม, พิพิธภัณฑ์ใหม่เอี่ยม ด าเนินรายการโดย สิงห์ สุวรรณกิจ 14:00- [บรรยาย] แผนที่ กำรไว้ทุกข์ และอนุสำวรีย์ โดย ธนาวิ โชติประดิษฐ, (ภาษา: ไทย) 15:00- [บรรยาย] The 1903 World's Natives Building and Exposition โดย Masashi Kohara, (ภาษา: ญี่ปุ่นแปลไทย) วันจันทร์ที่ 27 มกราคม, พิพิธภัณฑ์ใหม่เอี่ยม 19:00- [การแสดงการบรรยาย] Name Laundering โดย Irwan Ahmett & Tita Salina, (ภาษา: อังกฤษแปลไทย) วันอังคารที่ 28 มกราคม, The Wandering Moon Theatre & Thepsiri Art House 18:00- [บรรยาย & งานดื่มสังสรรค์] Stranger Encounters: Between Ayutthaya and Awamori โดย Yudai Kamisato, (ภาษา: อังกฤษแปลไทย) 20:00- [การแสดงการบรรยาย] โลกแห่งเงำ โดย มณฑาทิพย์ สุขโสภา วันพุธที่ 29 มกราคม, พิพิธภัณฑ์ใหม่เอี่ยม 19:00- [การแสดงการบรรยาย] Asia the Unmiraculous โดย Ho Rui An, (ภาษา: อังกฤษแปลไทย) วันพฤหัสบดีที่ 30 มกราคม, พิพิธภัณฑ์ใหม่เอี่ยม 19:00- [บรรยาย] The Critical Dictionary of Southeast Asia โดย Ho Tzu Nyen, (ภาษา: อังกฤษแปลไทย) วันเสาร์ที่ 1 กุมภาพันธ์, Ayara Hall พิพิธภัณฑ์บ้านจิม ทอมป์สัน 14:00 – 17:00 [ประชุมสัมมนา] Between Geo-Bodies and the Unforgetting โดย ธงชัย วินิจจะกูล, Irwan Ahmett, Tita Salina, Kumiko Idaka และ Mark Teh, (ภาษา: อังกฤษ) The Breathing
    [Show full text]
  • Outrigger Konotta Maldives Resort
    OUTRIGGER KONOTTA MALDIVES RESORT WE ARE PROUD TO PRESENT OUR OUTSTANDING WORLD CLASS ASIAN INSPIRED BEVERAGE MENU TO YOU, OUR VALUED GUEST. SAKE SAKE ALSO REFERRED TO AS A JAPANESE RICE WINE, IS MADE BY FERMENTING RICE THAT HAS BEEN POLISHED TO REMOVE THE BRAN. UNLIKE WINE, IN WHICH ALCOHOL (ETHANOL) IS PRODUCED BY FERMENTING SUGAR THAT IS NATURALLY PRESENT IN FRUIT, TYPICALLY GRAPES, SAKE IS PRODUCED BY A BREWING PROCESS MORE AKIN TO THAT OF BEER, WHERE STARCH IS CONVERTED INTO SUGARS WHICH FERMENT INTO ALCOHOL. SIRAKAWA-GO PURE RICE SPARKLING NIGORI-ZAKE 500ML 76 SECONDARY FERMENTATION IN A BOTTLE, WHICH GIVES A CLEAN TASTE AFTER THE SWEETNESS OF THE RICE AND THE RICHNESS OF NIGORI-ZAKE. THE PROCESS OF “SECONDARY FERMENTATION IN A BOTTLE” IS EQUIVALENT TO THE CHAMPAGNE METHOD FOR WINE. THE NATURALLY-PRODUCED FINE BUBBLES CREATE A FRESH AND PLEASANT TEXTURE. SWEET AND SEMI-RICH, PERFECT WITH APERITIVO; SEAFOOD; DESSERTS ZUIYO HONJUN JUNMAI SAKE 720ML 89 THIS SAKE IS BREWED BASED ON THE BLESSING BY THE KUMAMOTO PREFECTURE’S RICE AND AH SOU’S SPRING WATER; FULL BODIED AND VERY SMOOTH JUNMAI SAKE. THE FLAVOR OF GENTLE RICE UMAMI WILL HINT MILD, MELLOW SAKE WITH A NICE ACIDITY LEVEL. DRY AND FULLER BODY, GOOD WITH ALL CUISINES. ALL PRICES IN USD AND DOES NOT INCLUDE 10% SERVICE CHARGE AND 12% GST. LABEL IMAGES & VINTAGES MAY VARY SAKE OKUNOMATSU KINMON MAME-TARU HONJYOZO SAKE 300ML 99 FRANGRANT AND BALANCED, THIS SAKE HAS A WARM FLAVOR TO IT, AND IS WONDERFULLY BALANCED SEMI-DRY AND MEDIUM IN BODY, PAIRS WELL WITH ALL CUISINES OZEKI 'OSAKAYA CHOBEI' DAIGINJO SAKE 720ML 110 THE NOSE ON CHOBEI IS PURE STRAWBERRY AND CANDY GOODNESS.
    [Show full text]
  • Nuances of Traditional Knowledge in Utilization of Rice Landraces by a Farming Community in North-Eastern Thailand
    Indian Journal of Traditional Knowledge Vol. 13 (3), July 2014, pp. 473-483 Nuances of traditional knowledge in utilization of rice landraces by a farming community in North-Eastern Thailand Satian Chunta1*, Preecha Prathepha1, Thiha1 & Boonrat Jongdee2 1Walairukhavej Botanical Research Institute, Mahasarakham University, Thailand 44150 2Ubon Ratchathani Rice Research Center, Thailand 34000 * E-mails: [email protected]; [email protected] Received 18.12.13, revised 05.05.14 Thailand has a large number of rice landrace varieties which are still grown by native tribes and small farmers in distant areas of the country. In these remote areas agricultural practices are primarily for food sufficiency and the farmer’s livelihood. Different native rice varieties are used for different purposes. Traditional utilization of rice landraces in Northeastern Thailand include: food, medicine, rituals, wine and native whisky; agriculture and animal feed; economic purposes and exchange. This paper presents the traditional knowledge of utilization of rice landraces of farmers in four selected locations of Northeastern Thailand (Sakon Nakhon, Roi Et, Ubon Ratchathani and Nakon Rachasima Provinces). Keywords: Traditional knowledge, Utilization, Rice landraces, Farmers, Northeastern Thailand IPC Int. Cl.8: A01, A01G 9/00, A01G 16/00 Rice (Oryza sativa L.) is the principal staple food when hybrid seeds failed to give the desired results, for more than half of the world’s population. Rice is being attacked by different infectious pest, diseases especially important in Asia, where it is the most and other climate hazards. North eastern Thailand has significant food crop for more than 2 billion people1. various ethnic groups that cultivate and conserve The study shows that the preferences of consumers in native rice varieties.
    [Show full text]