Refine your search

The results of your search are listed below alongside the search terms you entered on the previous page. You can refine your search by amending any of the parameters in the form and resubmitting it.

Select all Deselect all Add selection to lightbox
Large Small
Thumbnails per page
Remarkable for their military prowess, their receptivity to Christianity, and their intricate all-embracing kinship network, the Kachins are a hardy mountain people living in the remote hills of northern Burma and on the peripheries of India and China.<br/><br/> 'Kachin' is actually a Burmese word that does not exist in any of the local dialects. Each Kachin tribe has a different name for themselves and their neighbours, but no word to describe the whole group. There are the Jinghpaw (known as Jingpo in China and Singpho in India), the Maru, the Lashi, the Atsi (or Szi), the Lisu and the Rawang—but those represent linguistic groups rather than actual nationalities. Far more important bonds are formed by an intricate system of clans, which cuts across tribal barriers.<br/><br/> Every 'Kachin' belongs to one of five original families: Marip, Maran, Lahpai, N'Hkum and Lattaw. These clans are related in an all-embracing kinship network of extreme complexity. In practice, however, this system binds together the Kachins into a remarkably tight-knit society.
Northern Thailand has inherited the culinary legacy of the once powerful Lan Na Kingdom, with ties to neighbouring Burma and the Chinese province of Yunnan. One noteworthy feature is the widespread use of tomatoes in curries and other cooked dishes – elsewhere in Thailand the tomato is usually seen as a salad vegetable.<br/><br/> Distinctive dishes include <i>khao soy</i>– a succulent noodle dish introduced by Muslim caravaneers from China. Wheat noodles are served in a chicken or beef broth with an accompaniment of chopped red onions, pickled cabbage, fresh lime and soy sauce. <i>Nam phrik ong</i>– minced pork with tomatoes and chillies, almost like a Bolognese sauce. Not to be missed is <i>kaeng hang lay</i>– curried pork with ginger and peanuts, often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage, made with <i>naem</i>, or preserved pork. Served with a tray of peanuts, fresh ginger and chilli peppers, Northerners consider this to be an ideal <i>kap klaem</i>, or accompaniment to drinks – usually whisky and soda with plenty of ice.<br/><br/> Visitors to Chiang Mai can sample local cuisine at a northern Khantoke dinner – elegantly served on a low table, usually to the accompaniment of traditional Lan Na dancing.
Lee Kuan Yew, GCMG, CH (born Harry Lee Kuan Yew, 16 September 1923 – 23 March 2015), was a Singaporean politician. He was the first Prime Minister of Singapore, governing for three decades. He has been described as the 'founding father' and 'architect' of modern Singapore.<br/><br/> As the co-founder and first Secretary-General of the People's Action Party (PAP), he led the party to eight victories from 1959 to 1990, and oversaw the separation of Singapore from Malaysia in 1965 and its subsequent transformation from a relatively underdeveloped colonial outpost with no natural resources into a 'First World' Asian Tiger. He was one of the most influential political figures in Asia.
Northern Thailand has inherited the culinary legacy of the once powerful Lan Na Kingdom, with ties to neighbouring Burma and the Chinese province of Yunnan. One noteworthy feature is the widespread use of tomatoes in curries and other cooked dishes – elsewhere in Thailand the tomato is usually seen as a salad vegetable.<br/><br/> Distinctive dishes include <i>khao soy</i>– a succulent noodle dish introduced by Muslim caravaneers from China. Wheat noodles are served in a chicken or beef broth with an accompaniment of chopped red onions, pickled cabbage, fresh lime and soy sauce. <i>Nam phrik ong</i>– minced pork with tomatoes and chillies, almost like a Bolognese sauce. Not to be missed is <i>kaeng hang lay</i>– curried pork with ginger and peanuts, often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage, made with <i>naem</i>, or preserved pork. Served with a tray of peanuts, fresh ginger and chilli peppers, Northerners consider this to be an ideal <i>kap klaem</i>, or accompaniment to drinks – usually whisky and soda with plenty of ice.<br/><br/> Visitors to Chiang Mai can sample local cuisine at a northern Khantoke dinner – elegantly served on a low table, usually to the accompaniment of traditional Lan Na dancing.
Northern Thailand has inherited the culinary legacy of the once powerful Lan Na Kingdom, with ties to neighbouring Burma and the Chinese province of Yunnan. One noteworthy feature is the widespread use of tomatoes in curries and other cooked dishes – elsewhere in Thailand the tomato is usually seen as a salad vegetable.<br/><br/> Distinctive dishes include khao soy – a succulent noodle dish introduced by Muslim caravaneers from China. Wheat noodles are served in a chicken or beef broth with an accompaniment of chopped red onions, pickled cabbage, fresh lime and soy sauce. Nam phrik ong – minced pork with tomatoes and chillies, almost like a Bolognese sauce. Not to be missed is kaeng hang lay – curried pork with ginger and peanuts, often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage, made with naem, or preserved pork. Served with a tray of peanuts, fresh ginger and chilli peppers, Northerners consider this to be an ideal kap klaem, or accompaniment to drinks – usually whisky and soda with plenty of ice.<br/><br/> Visitors to Chiang Mai can sample local cuisine at a northern Khantoke dinner – elegantly served on a low table, usually to the accompaniment of traditional Lan Na dancing.
Henri Mouhot (May 15, 1826 — November 10, 1861) was a French naturalist and explorer of the mid-19th century. He was born in Montbéliard, Doubs, France - near the Swiss border, but spent his childhood in Russia and possibly, parts of Asia.<br/><br/> He died near Naphan, Laos. He is remembered mostly in connection to Angkor. Mouhot's tomb is located just outside of Ban Phanom, to the east of Luang Prabang.
Thomas Allom (13 March 1804 – 21 October 1872) was an English architect, artist, and topographical illustrator. He was a founding member of what became the Royal Institute of British Architects (RIBA).<br/><br/> He designed many buildings in London, including the Church of St Peter's and parts of the elegant Ladbroke Estate in Notting Hill. He also worked with Sir Charles Barry on numerous projects, most notably the Houses of Parliament, and is also known for his numerous topographical works, such as 'Constantinople and the Scenery of the Seven Churches of Asia Minor', published in 1838, and 'China Illustrated', published in 1845.
Northern Thailand has inherited the culinary legacy of the once powerful Lan Na Kingdom, with ties to neighbouring Burma and the Chinese province of Yunnan. One noteworthy feature is the widespread use of tomatoes in curries and other cooked dishes – elsewhere in Thailand the tomato is usually seen as a salad vegetable.<br/><br/> Distinctive dishes include <i>khao soy</i> – a succulent noodle dish introduced by Muslim caravaneers from China. Wheat noodles are served in a chicken or beef broth with an accompaniment of chopped red onions, pickled cabbage, fresh lime and soy sauce. <i>Nam phrik ong</i> – minced pork with tomatoes and chillies, almost like a Bolognese sauce. Not to be missed is <i>kaeng hang lay</i> – curried pork with ginger and peanuts, often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage, made with <i>naem</i>, or preserved pork. Served with a tray of peanuts, fresh ginger and chilli peppers, Northerners consider this to be an ideal <i>kap klaem</i>, or accompaniment to drinks – usually whisky and soda with plenty of ice.<br/><br/> Visitors to Chiang Mai can sample local cuisine at a northern Khantoke dinner – elegantly served on a low table, usually to the accompaniment of traditional Lan Na dancing.
Northern Thailand has inherited the culinary legacy of the once powerful Lan Na Kingdom, with ties to neighbouring Burma and the Chinese province of Yunnan. One noteworthy feature is the widespread use of tomatoes in curries and other cooked dishes – elsewhere in Thailand the tomato is usually seen as a salad vegetable.<br/><br/> Distinctive dishes include <i>khao soy</i> – a succulent noodle dish introduced by Muslim caravaneers from China. Wheat noodles are served in a chicken or beef broth with an accompaniment of chopped red onions, pickled cabbage, fresh lime and soy sauce. <i>Nam phrik ong</i> – minced pork with tomatoes and chillies, almost like a Bolognese sauce. Not to be missed is <i>kaeng hang lay</i> – curried pork with ginger and peanuts, often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage, made with <i>naem</i>, or preserved pork. Served with a tray of peanuts, fresh ginger and chilli peppers, Northerners consider this to be an ideal <i>kap klaem</i>, or accompaniment to drinks – usually whisky and soda with plenty of ice.<br/><br/> Visitors to Chiang Mai can sample local cuisine at a northern Khantoke dinner – elegantly served on a low table, usually to the accompaniment of traditional Lan Na dancing.
Northern Thailand has inherited the culinary legacy of the once powerful Lan Na Kingdom, with ties to neighbouring Burma and the Chinese province of Yunnan. One noteworthy feature is the widespread use of tomatoes in curries and other cooked dishes – elsewhere in Thailand the tomato is usually seen as a salad vegetable.<br/><br/> Distinctive dishes include <i>khao soy</i> – a succulent noodle dish introduced by Muslim caravaneers from China. Wheat noodles are served in a chicken or beef broth with an accompaniment of chopped red onions, pickled cabbage, fresh lime and soy sauce. <i>Nam phrik ong</i> – minced pork with tomatoes and chillies, almost like a Bolognese sauce. Not to be missed is <i>kaeng hang lay</i> – curried pork with ginger and peanuts, often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage, made with <i>naem</i>, or preserved pork. Served with a tray of peanuts, fresh ginger and chilli peppers, Northerners consider this to be an ideal <i>kap klaem</i>, or accompaniment to drinks – usually whisky and soda with plenty of ice.<br/><br/> Visitors to Chiang Mai can sample local cuisine at a northern Khantoke dinner – elegantly served on a low table, usually to the accompaniment of traditional Lan Na dancing.
The British conquest of Burma began in 1824 in response to a Burmese attempt to invade India. By 1886, and after two further wars, Britain had incorporated the entire country into the British Raj. To stimulate trade and facilitate changes, the British brought in Indians and Chinese, who quickly displaced the Burmese in urban areas. To this day Rangoon and Mandalay have large ethnic Indian populations. Railways and schools were built, as well as a large number of prisons, including the infamous Insein Prison, then as now used for political prisoners.<br/><br/> Burmese resentment was strong and was vented in violent riots that paralysed Rangoon on occasion all the way until the 1930s. Burma was administered as a province of British India until 1937 when it became a separate, self-governing colony. Burma finally gained independence from Britain on January 4, 1948.
Peranakan Chinese and Baba-Nyonya are terms used for the descendants of late 15th and 16th-century Chinese immigrants to the Malay-Indonesian archipelago of Nusantara during the Colonial era.<br/><br/> Members of this community in Malaysia identify themselves as 'Nyonya-Baba' or 'Baba-Nyonya'. Nyonya is the term for the females and Baba for males. It applies especially to the ethnic Chinese populations of the British Straits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who adopted partially or in full Malay-Indonesian customs to become partially assimilated into the local communities.<br/><br/> While the term Peranakan is most commonly used among the ethnic Chinese for those of Chinese descent also known as Straits Chinese (土生華人; named after the Straits Settlements), it may also be applied to the Baba-Yaya community in Phuket and other provinces of southern Thailand.
China: 'Distinguishing Local Flavour', 1890s. By Wu Youru (1839-1893). Ink on paper. Collection of the Shanghai History Museum.