Austin Bush | |
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Education | University of Oregon (BA) Chiang Mai University |
Website | austinbushphotography |
Austin Bush is an American writer and photographer, based in Lisbon. [1] [2] Formerly based in Bangkok, Bush lived in Thailand for over 20 years and has been published in National Geographic, the BBC, Lucky Peach, and Lonely Planet. [3] [4]
Bush studied the Thai language at and graduated from the University of Oregon with a degree in linguistics in 1999. [3] He subsequently received a scholarship to study Thai at Chiang Mai University. [5] [6]
Bush has extensively documented regional Thai culinary culture, with a focus on the country's Northern and Southern cuisine. [7] [8] [9] He published The Food of Northern Thailand in 2018. [10] [11] [12] [13] [14] The Food of Northern Thailand was a 2019 James Beard Foundation Book Awards finalist and shortlisted for the 2019 Art of Eating Prize. [15] [16] Bush published The Food of Southern Thailand in 2024, the first English language cookbook on Southern Thai cuisine. [17] [18] [19] [20] The book additionally focuses on the farmers and fishers that produce the region's ingredients, including stink beans, palm sugar, and coconuts. [21] [22]
Bush and photographer Christopher Wise created Fantastic Food Search in 2019, an interactive series of food maps for Southeast Asian cities. [23] [24] [25]
Bush has collaborated with chef Andy Ricker to photograph his Pok Pok books: Pok Pok, The Drinking Food of Thailand and Pok Pok Noodles. [26] [27] [3]
Curry is an international dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia.
Thai cuisine is the national cuisine of Thailand.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.
Cambodian cuisine reflects the varied culinary traditions of different ethnic groups in Cambodia. Central to Cambodian cuisine is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese, French, and Portuguese cuisines. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.
Green papaya salad is a spicy salad made from shredded unripe papaya. It is generally believed to have been created by the Lao people and is considered one of the national dishes of Laos. Green papaya salad is also popular in neighbouring Thailand's Isan region, whose population is mainly composed of ethnic Lao and from where it spread to the rest of Thailand. Green papaya salad has also spread to the rest of the continental Southeast Asia, as well as Xishuangbanna (China).
Corinne Trang is an author of Asian-themed cookbooks.
Andy Ricker is an American chef, restaurateur and cookery writer, known for his skill and expertise in northern Thai cuisine.
Naem is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor. It has a short shelf life, and is often eaten in raw form after the fermentation process has occurred. It is a popular Southeast Asian food, and different regions of Southeast Asia have various preferred flavors, including variations of sour and spicy. Naem is used as an ingredient in various dishes and is also served as a side dish.
Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands.
The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine.
Phraek Sa station is a BTS Skytrain station, on the Sukhumvit Line in Samut Prakan Province, Thailand. It is located next to Robinson Lifestyle Samut Prakan Mall and Big C Supercenter Samut Prakan.
Sean Sherman is an Oglala Lakota Sioux chef, cookbook author, forager, and promoter of Indigenous cuisine. Sherman founded the indigenous food education business and caterer The Sioux Chef and founded the nonprofit North American Traditional Indigenous Food Systems (NĀTIFS). He received a James Beard Foundation Leadership Award and his 2017 cookbook, The Sioux Chef's Indigenous Kitchen, won the 2018 James Beard Award for Best American Cookbook. In 2022 Owamni, won the James Beard Award for Best New Restaurant.
Francis Lam is an American food journalist, cookbook editor, and since 2017 the host of American Public Media's The Splendid Table.
Bongkoch "Bee" Satongun is a native Thai chef and restaurateur. She is known for her landmark restaurant, Paste Bangkok, which received a Michelin star. Chef Bee has expanded the Paste brand to neighboring Laos and recently opened a third venue in Australia.
Mark Wiens is an American travel and food blogger, vlogger, YouTube personality, television host, and businessman based in Bangkok, Thailand.
Leela Punyaratabandhu is a Thai American cookbook author and food writer on Thai cuisine. Born in Bangkok, Punyaratabandhu is the author of SheSimmers and The Epestle blogs, and a contributor to Epicurious, Wall Street Journal, Serious Eats, and Food52. Punyaratabandhu has commented extensively on Thailand's street food culture in the context of authenticity and the 2017 street clearing campaign launched by the Bangkok Metropolitan Administration. Punyaratabandhu's 2017 cookbook Bangkok: Recipes and Stories from the Heart of Thailand received the 2018 Art of Eating Prize.
Dylan Eitharong is a Thai-American chef and owner of Haawm, a private Thai supper club in Bangkok, Thailand. Born in Florida, Eitharong operated Bangrak Thai Street Kitchen, a pop-up in Orlando. Named for Bang Rak District in Bangkok, the pop-up served street food like somtum and boat noodles.
Sorn is a restaurant in Bangkok specializing in Southern Thai cuisine. Founded by Supaksorn 'Ice' Jongsiri, one of only two Thai chefs to win Michelin stars in 2019, Sorn was ranked 2nd on 2022's list of Asia's 50 Best Restaurants. Located in a restored two-story mansion in Khlong Toei, Sorn sources nearly all of its ingredients from Southern Thailand.