The United States President Obama made a tour to India, Indonesia, South Korea, Japan and attended the G20 summit and APCE held in Yokohama during November 4th to 14th. This is Obama's second visit to Asia Pacific areas after he becomes President of the United States.
Before Obama's visit, many international opinions began to pay attention to the reason why he visited around China. During the process of visiting, some of Obama's words such as "the lack of freedom of prosperity is poverty" is considered to innuendo China. On the press conference in Seoul, Obama and CCTV reporter's "debate" is also a hot topic for people.
The visit to India is important for Obama which is considered as the evidence of America's "containment". Obama praised India as "India is not a rising but have been rised country". He also thinks that the relationship between America and India is indispensable in 21st century. In the joint statement, the relationship between them has been considered as the global strategic partnership in the 21st century. Meanwhile, Obama also brought a true gift for India and almost satisfied all the desires of India.
New York Times says on November 8th the "heating" of the relationship between America and India can strengthen the cooperation and another intention is to against China. However, the India media are delighted to think that the help of America will strengthen the deterrent capability of China.
Indonesia, the world's most populous country, is also the country where Obama once spent his childhood. Such a country is surely very important for America which wants to co-opted Southeast Asian countries. In the meeting with Naoto Jan, China once again becomes the central issues. In the controversy between China and Japan, Obama means to support Japan all the time. Aiming at China's "limit the export of rare earth", America agreed to have a talk with the leaders.
Generally speaking, the purpose of Obama's tour to Asia is to carry out the "return to Asia" policy. After 9/11, the foreign policy of America was focus on the Middle East. But with the development of the economic, China and the Asia-Pacific countries has established a more closely and comprehensive relationship. And the influence in Asia Pacific is strengthened little by little.
No matter what is the intention of Obama's visit to Asia Pacific countries, the purpose is to improve the economic of America, even the whole world.
There are many different ethnic groups in South East Asia originating from Myanmar (Burma), Tibet and various provinces in China, all with various different customs, traditions and beliefs which can be greatly admired and respected. Even the main groups can be sub divided further giving hundreds of different groups across Asia. There are some agencies still trying to document all these ethnic groups.
Karen The Karen are a very large hilltribe ethnic group mainly found in Northern Thailand and account for almost half of the entire hilltribe population. They live in many provinces along the Western border of Thailand and also further into Thailand. The Karen tribe originate from Burma and the Thai-Burmese border area. Over the past century they have moved further into Thailand to avoid political unrest. The Karen groups include the Padong and the famous “longneck” ethnic group symbolised by the tight bronze rings they wear around their necks. Karen settlements are normally at a lower altitude than other hilltribes - approximately 500m above sea level and often reside in valley areas. They don’t often move location and many villages have been in the same place for hundreds of years. They are skilled at weaving, with the women weaving sarongs and dresses while the men weave large baskets for rice or cloths storage.
Akha The Akha are believed to originate from Southern China or Tibet. Linguistically they belong to the Tibeto-Burman group and they are related to the Lolo tribes of Yunnan (Southern China). The Hani tribe in Yunnan province is very similar to the Akha. Most Akha are to be found in Northern Burma, North Western Laos and Northern Thailand; which would support the view that they migrated southwards from Tibet and China. Different Akha groups can be distinguished by their costumes and headdress with different tribes having different patterns on their coats and different shaped headdresses. The Akha prefer to live at an elevation of over 1,000m. They practice shifting cultivation growing dry rice, corn, vegetables, peppers and beans and also rearing of livestock. They believe in all kinds of spirits and village gates can be found at the entrance to every Akha village at both ends which is said to protect the village from the many spirits outside. In one house you will find the whole extended family with a divide separating the men and women. The husband is monogamous and married couples with also have a smaller house apart from the large family house.
Hmong The Hmong groups are found scattered throughout many countries, including China, Laos, Vietnam and Thailand and can also be divided into sub groups, which can be defined by their different styles and colours of clothing. Hmong families are male dominated and after marriage the bride moves into the husband’s house, the Hmong are also known to have several wives. They prefer to set their villages at high altitudes of 1000-1200m and practice shifting cultivation, moving great distances looking for better land. They grow mainly dry rice and corn and vegetables and they worship their ancestors and many other spirits. The village priest and shaman are very important in the village and their ceremonies bare some resemblance to the Chinese culture.
Lisu The Lisu are thought to originate from Southern China (and probably from Tibet before that), they first came to Thailand and Myanmar approximately 80 years ago and can further be divided into two smaller groups. They are part of the Tibeto-Burman linguistic group and their culture is closely related to that of the Chinese. At Chinese New Year they also celebrate their New Year making offerings to ancestor spirits and their village guardian spirit. The women dress in stunning costumes such as coloured robes with thin coloured stripes around the neck and upper arms. When a Lisu man marries there is always a dowry to be paid for the bride, marriage are normally allowed only outside the clan and they practise monogamy.
Lahu The Lahu are believed to have originated in Tibet and then migrated down to China, Laos, Burma and Thailand. They can be further sub-divided into many groups and belong to the Tibeto-Burman linguistic group, amongst them the dialect of the Lahu Na is recognised as standard. Lahu when translated means hunter and indeed they are great hunters, with the men going off into the forest sometimes for many days at a time to hunt. Clan doesn’t play a large part in Lahu villages and the headman has the most power with rules of the village being decided through a consensus. The Lahu like to stay mobile and if one doesn’t like the rules of one village they would easily move and find another, this isn’t seen as a problem as the villages are all considered as one extended family.
Yao The Yao (Mien) are very similar to the Hmong and form part of the Austro-Thai linguistic group. Their culture is similar to the Chinese celebrating the same New Year and they use Chinese characters to record traditional songs and legends. Many Yao can also speak Yunnanese or Mandarin, they are found in Guangxi, Yunnan and Guangdong provinces of China, as well as Vietnam, Laos, Burma and Thailand. Yao households normally consist of an extended family and like the Hmong; Yao men are allowed to take more than one wife. In the past, the Yao were highly mobile, always on the lookout for better land. The Yao set their villages at a high altitude and will not be situated beneath another tribe. The women are skilled at needlework and embroidery, with the men being great silversmiths again like the Hmong.
Katu The Katu group is found mainly in Vietnam but also across the Laos border in the Provinces of Sekong and Savanakhet, they live in mountainous areas and belong to the Mon-Khmer division of the Austro-Asiatic family. Women bear responsibility for the household and the upbringing of the children, and for much of the agrarian work. Men are the decision-makers and have the authority in the house hold.
Alak and Laven Again part of the Mon-Khmer branch of the Austro-Asiatic family. They live on the mountain slopes at an altitude of around 600m. They practice slash and burn agriculture, and the Alak group can be found in the south of Laos around the Bolaven plateau which straddles straddling the provinces of Attapeu, Champasak, Sekong and Salavan.
After traveling in South East Asia for several years and falling in love with the area in particular Laos. Xplore-Asia was formed with the aim of promoting tours to increase responsible tourism for the local people and show the world the beauty of this area. After setting up operations in South East Asia, Xplore-Asia expanded into the UK and is Directed by Alex Aziz.
Lao People (Distinct Faces of Laos) Part 1 - Road Junkie Snippets 2 (A)
laos pictures_2="laos pictures" A baby mixed with Laos and Black?
I know that what babies look like depend on genes and whatnot, but I wanna see a picture of a baby or a grown person or anything that has a laos and black mix. If not then maybe a thai and black?? does anyone have a pic or a link for me??? 10 points =]
You might not consider yourself an eco-warrior, but with a little careful planning and the right mindset, it is possible to have an ethically responsible gap year. Be warned though: being an ethical traveller is not just about taking the right sort of holiday or wearing the right sort of T-shirt, it's a whole outlook - and one which will make you a much more considerate traveller. The most obvious ethical considerations are where to go and what to do, but how you interact with people while you're abroad is just as important. This article kicks off with some tips on planning an ethical trip, then moves onto some things to keep in mind when you're abroad.
Flying Choosing the most ethical airline sometimes feels a bit like choosing the best sort of inner-ear infection. While airlines like easyJet claim to be improving fuel economy at a huge rate, there's no getting away from the fact that flying does contribute to climate change. Figures vary, but aviation's contribution to annual CO2 emissions is generally put at around 5 percent. But the decision to give up flying or not is a tough one. While it may damage the environment, the tourist industry brings valuable income to developing countries and employs around 1 in 8 of the world's people. Tourism can't be exported -- the only way it can exist is if we travel. So, if you do decide to fly, consider offsetting the carbon emissions of your flight at climatecare or by reducing your personal carbon footprint.
Where to go Picking a country based on ethical grounds is one of the most powerful tools you have at your disposal. Many countries rely heavily on income from tourists and if this steady flow of money drops off, they sit up and take notice. Some countries should be avoided outright because of human rights abuses or environmental concerns, but there are grey areas out there. The best option is to check the relevant political/historical sections of your travel guide for a good grounding. Or, if you want more in-depth information, you can check the FCO's country-specific advice or use this introduction on how to use the UN's Human Rights Index
Volunteering Choosing to volunteer on a sustainable project is one of the most obvious ways of having an ethical gap year. As long as you make sure that the volunteer travel provider is responsible and that the projects are of real benefit, you can really make a positive difference to people's lives. You don't even have to spend a whole year volunteering -- you can always join a project and then explore the country afterwards. Gapadvice.org offers an excellent checklist with which to assess companies and projects on ethical grounds. Oh and in case you hadn't heard, being generous with your time and money is actually good for you....and that's a scientific fact!
How to act ethically when you're away Even after you've planned your trip, there are plenty of ethical considerations to keep in mind every step of the way. Here are a few tips to make sure you're having the best impact possible while you're abroad: * Know where your money is going. Spend it locally and avoid international companies as money spent with them will leave the country. * Avoid products or companies that hamper the conservation effort. For example, by buying coral and ivory products, you'll be increasing their profitability and so encouraging their harvest. * Learn the cultural norms of the country. Disrespecting them will cause great offence and breed mistrust. For example, never touch a child's head in a Buddhist country or open an umbrella in a Nepalese house! * Learn some common phrases. It will help you communicate and create a real feeling of connection with the place and its people. * Find out about the environmental issues a country faces and act accordingly. For example, Ghana faces a daily struggle for water, so don't expect any long, luxurious baths!
I'm totally passionate about travel, it's been my life and work for a good few years! My travel adventures haven't really been about seeing monuments etc but far more about people and getting off the beaten track. Even in a country that has large numbers of tourists you can still find hidden places if you look hard enough, living and working in country gives you such a different perception of it and more of a chance to absorb the local culture. I would like to share my many experiences and offer a little advice if I can to fellow travellers or anyone who is just about to set off on a life changing trip!
2007 Virgin Responsible Tourism Awards
what is ethical tourism what is ethical tourism what is ethical tourism
yes, those are contacts. guess I should get clear contacts than or wear some really cute glasses that fit my facial structure than XD lol to the comment about the "Over the head shot" no im not hiding anything, i'd want people to focus on my face and nothing else <.<
OMG You're soo lucky you're mixed!!! I would love to be like that since all the mixed people I know have like super unique faces and they're super pretty, like you!! :) I would have never thought you were asian though cuz for some reason I thought you looked kinda Caucasian! LOLz
Great Lao Rock Music, Great pictures. All Lao N Thai will enjoy this video
I have been in Laos less than 24 hours and already i am in love with this place...It truly is, as my guidebook said, "a breath of fresh air". Perhaps it is just escaping the madness and mayhem that is Bangkok but I think regardless of where I've come from I'd find this place magical...
I'm in Vienteinne, the capitol of Laos. It lays in the central south of the country, about 20 minutes from the border of Thailand, in order to arrive here - you must cross "Friendship Bridge" which I find so appropriate, being that these people are so incredibly welcoming and friendly...did I mention this place is also cheap as chips?? well, it is. That is a nice welcome as well (given that I have pretty much blown my budget out of the water).
The city is lush and green because it is on the Mekong River, and as I write the sun is beginning to set, casting that dusky haze over everything, making it that much more beautiful. There are loads of vendors across the street, all busying about in their pointy straw hats selling fruit, fishes, and other asian delicacies whose names I cannot spell or pronounce. This city was once colonized by the French and, like Siem Reap and Phnom Phenh in Cambodia, the influence is not hard to find. Tiny French bistros line the riverfront complete with outdoor "cafe style" seating...much of the architecture includes French style facades and those adorable balconies that are so, so... jene ce pais...men ride around on bicycles with carts full of baguettes attached to them, and if that wasn't enough - there is even an Arch de Triumph here as well! I am already in love with the place. Bangkok can definately wear a person thin...
I arrived on an overnight bus from Bangkok - yes, that is approximately 15 hours of travel by bus. Unfortunately for literary licenses sake, there were no goats, chickens, or even locals aboard - it was strait "farang" (tourists) complete with air-con and semi reclining seats. Nothing interesting there. Upon arrival, I hired a "tuk tuk" driver which is a standard mode of transportation here. They are basically motorbikes that have been "souped up" with bigger engines and are attached to a 2 wheel cart with a little roof and open sides and back, which is where up to 4 passengers sit. They are fun as hell to drive around them - but frightening at the same time, as they seem able to go at mock speeds and weave through traffic (Bangkok is traffic HELL, thankfully there is none here).
I was exhausted, to say the least, but I decided to give the town a whirl anyway. I started down the little streets, strolling up one and down another until I had to find respite from the heat - which, by the way, was just short of unbearable. I sat down to have a drink and put my nose in my guidebook looking for things to do. What tickled my fancy?? An herbal steam bath...yes, that is right, ironic as it sounds that is what I opted for (it sounded so appealing and just so Laos). So I started on my way.
This place was so adorable. It was a wooden stilted building that was open on all sides. Various sizes of hanging plants lined the edges and the slight derelict condition of the place made it all the more charming. Upon ascending the stairs, there is a room where there are wooden cabinets to put your things as well as cushioned benches and a table where detoxifying tea is being served to the mileu of dripping individuals fresh out of the room. To the left is the modest steam room (the only walled-in room) and the entire front area contains 6 beds where you can get a traditional massage. I thew on my sarong and went in...
The room was not as aromatic as I expected, but fragrant still and very small (fit 4-5). Hot coals at our feet generate the steam and a slight smell of lemongrass is in the air. It is lovely and somehow refreshing, even on a record hot day. I went back downstairs and doused myself with the bucket shower provided (sarong and all), had a cup of tea, and went in again. Sigh. Then I got a lovely full body - massage (one hour - 3 dollars...I am not kidding) by a girl who could not have been more than 13.
After my detoxifying stint at the sauna, I ran into 3 monks who were very curious about me; where I was from, where I had been...etc. and I chatted with them for about 1/2 hour. I was slightly caught off-gaurd by their openness, as they are usually pretty discreet, and I was careful to try to remember all the things NOT to do, namely: touch them. A woman touching a monk in any way shape or form is tantamount to dirtying his purity. They wanted to look at my necklace, and all of us were careful not to accidently make contact. Finally, I took some pictures of them, and tried to excuse myself.
Then they hit on me.
Yep, 3 monks actually hit on me. It was hysterical. They told me it was "woman's day" - that I was beautiful, and could they be my husband? I chuckled and just waved goodbye, not sure what kind of karma I acquired for unknowingly seducing 3 monks.
Anyway - that was my day and I feel like a million bucks. I am so, so, incredibly happy to be here, and I just cannot wait for what lies ahead.
For now, I'll settle for the sunset over the Mekong.
I have no idea on what looks better on me, i'm vietnamese & laos. *BTW that is not me in those pictures! ^^ Just the hair looks like mine xD o.O Vanessa hudgens is part asian...
I'm half Asian and half white and I have wavy hair :) so I'd say Wavy hair for you too, girl! :)
Vietnam is a country that is situated in the Southeast Asia. It is bordered by China and Laos and Cambodia. Where it was once a country ravaged by war, now, Vietnam has opened its doors to tourists that it is now fast becoming a go-to place in Asia, and here are ten places that one should visit and see in Vietnam.
1.) Ho Chi Minh Mausoleum
This mausoleum is located in Hanoi, and this is where the great Ho Chi Minh is entombed. It is very strict here, so one should follow the rules of no talking or loud noises and no photo taking once inside the mausoleum. If you want to visit the mausoleum, do not go there in short pants as you will not be allowed to enter.
2.) Ho Chi Minh Museum
If you found the solemnity in the mausoleum too stifling, then the museum can take some of that feeling away. Here, you will get to see photos and old letters during the time of Ho Chi Minh. Just do not mind some of the gruesome pictures of the war though.
3.) Ho Chi Minh's Vestige
After the museum, you can visit Ho Chi Minh's vestige. This is where the great man lived and worked. You will also get to see here the houses where he lived in, which are always kept clean as the day he died.
4.) One-Pillar Pagoda
This is a short walk from the mausoleum and the museum of Ho Chi Minh. It is also one of the must-see destinations in Vietnam. Watch out though as the grounds can be crowded with a lot of tourists at one time.
5.) Hoan Kiem Lake
This is a relaxing place to be if you want a quiet time alone. In this park, you can have a leisurely stroll with your loved one. You can also visit the Ngoc Son Temple in this park, which is a good source for Vietnamese history and culture, among which is the story of the giant turtle that is said to inhabit the lake.
6.) Thang Long Water Puppet Theatre
This is a nice way to spend the day with your family. The theatre tells of Vietnamese history and legends through the use of wooden figures representing men and women and the ever-present dragons. The story is told through music and the puppets dancing.
7.) Floating Markets of Can Tho
For a completely unique experience, you should visit the floating markets of Can Tho. You can also take a tour of the area by renting a boat. Some of the floating markets are Cai Rang (sells wholesales mainly), Phong Dien (for retails), Phung Hiep and Tra On.
8.) Ho Xuan Huong
If you want to go boat riding, then you should visit Ho Xuan Huong, which is also called Xuan Huong Lake. This is located in Dalat and is a favorite among tourists who want to get some peace and quite. This is also a favorite spot of honeymooners as they stroll hand in hand along the banks of the lake.
9.) Thung Lung Tinh Yeu
This place is called the Valley of Love and is also popular among honeymooners. This is a wonderful place if you enjoy canyoning. If you have canyoning in mind, then this is the place for you as they have canyoning operators as well who will guide you on your trip.
10.) Ho Chi Minh City
This was popularly known as Saigon. Here, you will get to see a lot of fascinating places such as the Reunification Palace of the Independence Palace. There is also the War Remnants Museum as well as the Museum of Vietnamese History if you want to know more about the history and culture of Vietnam.
Viet Nam - a beautiful country lies on the east coast of Indochina. With 3.200 Km coastline stretching from North to South and ¾ of territory covered by forests and mountains with a variety of beautiful tourist spots.
Vietnam is a country of harmony, beauty where you can experience the striking view of blue rivers, mountains, and green rice paddies. There are many aspects, which make Vietnam a beautiful and an amazing place to visit. Vietnam is a perfect holiday destination for travelers who want to experience typical Caribbean like islands to many eye-catching places. Most of the Vietnam tour operators offer many special alluring Vietnam Tour Packages to attract travelers who are looking for a perfect Holiday. The capital city of Vietnam, Hanoi, where the tourists can enjoy seeing Ho Chi Minh's home and grave or the many pagodas, museums and cultural sites. Then there are other beautiful places like Tonkinese Alps, this is the best place for newlyweds to enjoy their honeymoon because of its scenic beauty.
Other tourist attractions include halts at local markets, such as SA Pa and many limestone islands situated in Ha Long Bay. Various tour operators provide different kind of tours e.g. trekking tour, cruise tour, bicycle tour, adventure tour, beach tour etc. Vietnam tour operator's goal is to satisfy the Vietnam tourist in all possible way. To encourage the tourists they always come with many new offers and discounts, tailored according to the traveler's needs. Tour operators also provide personalized services, to make your tour an extremely pleasant one.
Most visitors to Vietnam need a visa to enter the country. Normally a Vietnamese tourist visa is valid for 15 to 30 days. Tourist visa can only be obtained from Vietnamese embassies, consulates abroad. Otherwise, you can get a visa at the border gates if you are traveling on a package tour prearranged by Vietnamese tour operator. The requirements to apply for a visa are entry permit form, two photos, original passport and visa fee. It is easier to get your visa from a Vietnamese travel agency. The necessary information required by a travel agency includes full name, birthday and place of birth, nationality, job, number of your passport, entry and exit dates and country you plan to receive your entry visa from the Vietnamese embassies or consulates.
About the Author
Mritunjay writers about Enchanting Vietnam- to get more information on Enchanting Vietnam, Vietnam Tourism and Vietnam Tour Packages, you can logon to Vietnamtourism-jsc.com
photos of laos="photos of laos" What do these lyrics mean or signify?
It is a song called "Laos":
He was a pretty boy, stayed at our house He took his girlfriend and they went off to Laos They took a photo there of his heart....
Somethings you should never see Somethings you should never see...and there they are there they are...
At the last supper sits Jesus Christ beneath his disciples fits some device holding double A batteries on the side they make the halo circling 'round his head twinkle on and off in red as he holds up a piece of bread and rolls his eyes...
How could that poet state such a phrase: "Never look an angel in the face" He knows they like to wait in the strangest places; Motels rooms, pharmacies, photographs, batteries
Somethings that you should never see,
Something.....
Somethings you should never see, but hey, you see them anyway
anyway.....
Maybe it could be about how some things happen that really shouldn't, or could be about how death seems to be lurking everywhere 'they like to wait in the strangest places' .. not sure though.. :)
"You want something?" Mikeandjess's photos around Vientaine, Lao Peoples Dem Rep (new vientaine)
Make Up Your Mind To Do It And Then Do It! I Wanted A Website Of My Own And I Did It!
When you know that you need to make changes in your life...you have to simply "pull yourself together" and JUST do it already! Do not put it off another day!
Whether you need to lose weight, make more money, or quit smoking...you HAVE TO get started by just putting one foot in front of the other, and getting started! It is as simple as that! Maybe the thing you want to accomplish will not be simple...but you have to get started, and there is no better time than right now!
Maybe you desire to start a home based business as I did! I did a lot of reading on ArticlesBase.com where they have awesome information about every topic you can imagine, from human sexuality to painting your house by yourself, and from developing tantric sex in your marriage to starting your own business! I did also order one great eBook about making money from home!
I decided that I wanted to start a website, and that is exactly what I did! It I can do it, then anyone can do the same! My www.iNeedaGiftForSomeone.com is proof of it! Whether you want a website, or to sell on eBay, or to work from home doing a service for others; babysitting, dog walking, baking cakes for others!
You can do whatever it is that you need to do and you cannot listen to the negativity of anyone around you! You just have to turn a deaf ear to these complainers and whiners who always say that life sucks and this won't work...just ignore them! SOMETIMES you have to write people off...if they are venomous enough...let them GO! Life is too short!
Anyway, you can do whatever it is that you need to do, you just have to start from right where you are! The ancient Chinese philosopher, Lao-tzu said; "A journey of a thousand miles must begin with a single step." I am here to coach you and tell you that...You NEED to take that first step!
Jennifer has always had an enormously positive attitude, and has always been brimming with confidence and outstanding self-esteem! She enjoys helping to empower other women, and people in general.
She feels that today, more than ever before, it is possible for just about anyone to have their own Happiness & Success in Life, and to have their own Home Based Business!
Watch as she begins, from "square one" and starts a Home Based Business, which she will confidently grow into something rewarding in numerous ways!
The region that has become Palestine has a varied past and as such, its cuisine has contributions from various cultures. After Palestine was conquered by the Muslims, it became part or province of a Greater Syria under the name Jund Filastin. Therefore, many aspects of Palestinian cuisine are similar to the cuisine of Syria especially in the Galilee. Modern Syrian-Palestinian dishes have been generally influenced by the rule of three major Islamic groups: the Arabs, the Persian-influenced Arabs and the Turks.
The Arabs that conquered Syria and Palestine had simple culinary traditions primarily based on the use of rice, lamb and yogurt, as well as dates. The already simple cuisine did not advance for centuries due to Islam's strict rules of parsimony and restraint until the coming of the Abbasid Caliphate that established Baghdad as its capital. Baghdad was historically located on Persian soil and henceforth, Persian culture was integrated into Arab culture during the 800-1000s as ideas spread throughout central areas of the Abbasid empire. The Arab geographer al-Muqaddasi said this of Palestine's foods:
From Palestine comes olives, dried figs, raisins, the carob fruit... from Jerusalem comes cheeses and the celebrated raisins of the species known as Ainuni and Duri, excellent apples... also pine nuts of the kind called Kuraish-bite, and their equal is not found elsewhere... from Sughar and Baysan come dates, the treacle called dibs and rice.
Village oven, taboon, in Palestine. Photo taken 1898-1914 by American Colony, Jerusalem.
The cuisine of the Ottoman Empire which incorporated Palestine as one of its provinces in 1512-14 was partially made up of what had become, by then a "rich" Arab cuisine. After the Crimean War, in 1855, many other communities including Bosnians, Greeks, French and Italians began settling in the area especially in urban centers such as Jerusalem, Jaffa and Bethlehem. These communities' cuisines contributed to the character of Palestinian cuisine, especially communities from the Balkans. Until around the 1950s-60s, the main ingredients for rural Palestinians was olive oil, oregano and bread baked in a simple oven called a taboon. G. Robinson Lees, writing in 1905, observed that "The oven is not in the house, it has a building of its own, the joint property of several families whose duty is to keep it always hot."
Regional cuisines
See also List of Palestinian dishes by region
There are three primary culinary regions in historical Palestine - the Galilee, Gaza and the West Bank (which has its own culinary subregions ranging from north to south). In the Galilee, bulgur and meat (beef or lamb) are primary ingredients that are often combined to form several variations of dishes ranging from a family-sized meal to a side dish. However, in the West Bank and the Gaza Strip, the populations have a cooking style of their own. In the West Bank, meals are particularly heavy and contrast from the foods of the northern Levant. Main dishes involve rice, flatbreads and roasted meats. The staple food of the inhabitants in the Gaza Strip is fish due to its location on the Mediterranean seacoast. Their culinary influences are also strongly affected by traditional Egyptian cooking and chili peppers, dill seeds and garlic the most common seasonings. Although the cuisine is diverse, generally Palestinians are not restricted to the foods of their specific region and there is constant culinary diffusion amongst them. Although, because of Gaza's isolation from other Palestinian and Levantine Arab areas, their cooking styles are less known in the region.
Galilee
A plate of kubbi balls with a garnishing of mint leaves
The Galilee is very similar to Lebanese cuisine, due to extensive communication between the two regions before the establishment of Israel. The Galilee specializes in a number of meals based on the combination of bulgur, spices and meat, known as kubbi by Arabs. Kubbi bi-siniyee is a combination of minced lamb or beef mixed with pepper, allspice and other spices wrapped in a bulgur crust, then baked. Kubbi bi-siniyee could serve as the main dish during a Palestinian lunch. Kubbi neyee is a variation of kubbi directly imported from Lebanon, that is served as raw meat mixed with bulgur and a variety of spices. It is mostly eaten as a side dish and pita or markook bread is used for scooping the meat. Since the dish is raw, whatever is not eaten is cooked the next day in either the baked version or as fried kubbi balls.
Manakeesh is also a very common breakfast food. It is somewhat like pizza, but topped with a number of mixtures. The most common are homemade cheese and olive oil, oregano with sesame and oil, and onions with spices and hot sauce. They go very well with a cup of tea, fresh vegetables and herbs, olives, and lebeneh (homemade yogurt strained to the consistency of cream cheese) on the side.
Lahm bi ajeen (literally translated: meat with dough) is also similar to manakeesh and is excellent with the slightly sour Arabic yogurt drink.
A special occasion meal in the Galilee consists of Roasted Lamb or any other type of meat complimented by a mixture of rice with chopped lamb and flavored with an assortment of spices, usually garnished with chopped parsley and toasted nuts. shish kebab or lahme mashwi and shish taouk are grilled meats on skewers and are commonly eaten after an array of appetizers known as the maza.
Maza basically is appetizers, and a bunch of them at that which usually include hummus (sometimes topped with meat), baba ghannouj, tabouli, lebeneh, grape leaves (usually stuffed with meat, but sometimes with vegetables) kubbi (as mentioned above in any form), olives and pickles, and many many more.Ackawi, a semi-hard cheese common throughout the Middle East and among the Arab diaspora originated in the city of Acre along the Galilee's coast. Acre is pronounced Acka, from which the cheese receives its name.
West Bank
Musakhan bread
Musakhan is a common main dish that originated in the Jenin and Tulkarm area in the northern West Bank. It consists of a roasted chicken over a taboon bread that has been topped with pieces of fried sweet onions, sumac, allspice and pine nuts. Maqluba is an upside-down rice and baked eggplant casserole mixed with cooked cauliflowers, carrots and chicken or lamb. The meal is known throughout the Levant but among Palestinians especially. It dates back to the 13th century.
A siniyyeh of Mansaf
Mansaf is a traditional meal in the central West Bank and Naqab region in the southern West Bank, having its roots from the Bedouin population of ancient Palestine. It is mostly cooked on occasions such as, during holidays, weddings or a large gathering. Mansaf is cooked as a lamb leg or large pieces of lamb on top of a taboon bread that has usually been smothered with yellow rice. A type of thick and dried cheesecloth yogurt from goat's milk, called jameed, is poured on top of the lamb and rice to give it its distinct flavor and taste. The dish is also garnished with cooked pine nuts and almonds. The classic form of eating mansaf is using the right hand as a utensil. For politeness, participants in the feast tear pieces of meat to hand to the person next to them.
Maqluba with lamb
In addition to meals, the West Bank's many subregions have their own fruit-based jams. In the Hebron area, the primary crops are grapes. Families living in the area harvest the grapes in the spring and summer to produce a variety of products ranging from raisins, jams and a molasses known as dibs. The Bethlehem area, Beit Jala in particular, and the village of Jifna are known regionally for their apricots and apricot jam as is the Tulkarm area for its olives and olive oil.
Gaza
The cuisine of the Gaza Strip is influenced by both neighboring Egypt and its location on the Mediterranean coast. The staple food for the majority of the inhabitants in the area is fish. Gaza has a major fishing industry and fish is often served either grilled or fried after being stuffed with cilantro, garlic, red peppers and cumin and marinated in a mix of coriander, red peppers, cumin, and chopped lemons. Besides fish, as well as other types of seafood, Gazan cooking styles are affected by Egyptian culinary influences. This generally includes using hot peppers, garlic and chard to flavor many of their meals. Zibdieh, is a clay pot dish that consists of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes. Crabs are cooked and then stuffed with a red hot pepper paste called shatta.
A dish native to the Gaza area is Sumaghiyyeh. The meal consists of water-soaked ground sumac mixed with tahina. The mixture is added to sliced chard and pieces of stewed beef and garbanzo beans and then additionally flavored with dill seeds, garlic and hot peppers. It is often eaten cool with khubz. Rummaniyya depends on the particular time of the year and it is made up of unripened pomegranate seeds, eggplant, tahina, garlic, hot peppers and lentils. Fukharit adas is a slow-cooked lentil stew flavored with red pepper flakes, crushed dill seeds, garlic, and cumin, traditionally made during winter and early spring.
Qidra is a rice dish named after the large clay vessel and clay oven that is used baked it. In the oven, the rice is cooked with pieces of meat, often lamb, whole garlic cloves, garbanzo beans, cardamom pods, and various other spices such as, turmeric which gives it a yellow color cinnamon, allspice, nutmeg and cumin. Plain rice cooked in meat or chicken broth and flavored with mild spices including cinnamon is known as fatteh ghazzawiyyeh. The rice is layered over a thin markook bread known as farasheeh, smothered in ghee (an Egyptian variation of butter) and topped with stuffed chicken or lamb. The meal is eaten with green peppers and lemon sauce.
Types of meals
Bread meals
See also List of Palestinian breads
Sfiha patties
Palestinians bake a variety of different kinds of breads: they include khubz, pita and markook and taboon. Khubz is an everyday bread and is very similar to pita. It often takes the place of utensils; It is torn into bite size pieces and used to scoop various dips such as hummus or ful. Markook bread is a paper-thin unleavened bread and when unfolded it is almost transparent. Taboon receives its name from the ovens used to bake them.
A Palestinian woman baking markook bread in the village of Artas near Bethlehem
There are several types of sandwich and pizza-like foods eaten by the Palestinians, including manaeesh, sfiha, fatayer and shawarma. Manaeesh is a baked flat bread, usually topped with za'atar and olive oil. simboseh and fatayer are baked or sometimes fried doughs stuffed with minced meat and cooked onions or snobar (pine nuts). Fatayer is usually folded into triangles and unlike simboseh, it could be filled with spinach or za'atar.
Sfiha is a baked miniature flatbread, topped with lamb and cooked red peppers or tomatoes. Shawarma is mostly served in a long folded roll of khubz wrapped around shaved lamb or chicken accompanied by pickled turnips and cucumbers, tomatoes, onions and tahina. Shawarma could also be served as lamb slices on a plate with tahina as a side dish. Falafel are fried peppered fava beans or sometimes chickpeas, parsley and onions fried together into small patties. They're usually served and eaten wrapped in khubz.
Mahashi
A family-sized serving of waraq al-'ainib
Mahashi dishes are composed of stuffed vegetables such as, eggplants, baby pumpkins, potatoes, carrots and marrows as well as a variety of leaf vegetables, primarily grape leaves, cabbage leaves and less often chard. Mahashi requires delicacy and time the main reason it is prepared before the day it is cooked and served. Many female family members participate in the rolling and stuffing of the vegetables, relaxing the amount of individual effort required.
Waraq al-'ainib (grape leaves; known as dolma in Western and Balkan countries), is a mahashi meal reserved for large gatherings. The grape leaves are normally wrapped around minced meat, white rice and diced tomatoes, however meat is not always used. It is then cooked and served as dozens of rolls on a large plate usually accompanied by boiled potato slices, carrots and lamb pieces. Kousa mahshi are zucchinis stuffed with the same ingredients as waraq al-'ainib and usually served alongside it heavy meals. If made with a large number of zucchinis it is known as waraq al-'ainib wa kousa.
Dips and side dishes
See also List of Palestinian dips and List of Palestinian cheeses
A plate of hummus, garnished with paprika and olive oil and pine nuts
Bread dips and side dishes such as, hummus, baba ghanoush, mutabbel and labeneh are frequented during breakfast and dinner. Chick peas are commonly served as hummus bi tahini, boiled and ground beans mixed with tahini (sesame paste) and sometimes lemon juice. It is often is slathered in olive oil and sometimes sprinkled with paprika, oregano and pine nuts; the latter are especially popular in the West Bank. The town of Abu Ghosh west of Jerusalem, is a popular hummus destination for Israelis and tourists. Chick peas are also be mixed, boiled or cooked with ful (fava beans), resulting in a entirely different dish, mukhluta, with a distinct flavor and brownish color.
Baba ghanoush is an eggplant or aubergine salad or dip with several variants. The root of all the variants is broiled and mashed eggplant and tahini lathered with olive oil, which can then be flavored with either garlic, onions, peppers, ground cumin seeds, mint and parsley. Mutabbel is one of the spicier variants that receives its zest from green chili peppers.
Jibneh Arabieh or jibneh baida is a white table cheese served with any of the above dishes. Ackawi cheese is a common variation of jibneh baida. Ackawi cheese has a smoother texture and a mild salty taste. Labaneh is a pasty yogurt-like cream cheese either served on a plate with olive oil and za'atar - which is generally called labeneh wa za'atar - or in a khubz sandwich.
Salads
See also List of Palestinian salads
Tabbouleh with lettuce and wedges of lemon
A simple Palestinian salad is salatat bandura (tomato salad), composed of diced tomatoes, scallions and cucumbers combined with olive oil, garlic, lemon juice and salt. Tabbouleh is a Mediterranean-style table salad originating in the Levant. The salad is made from parsley pieces, bulgur, diced tomatoes, cucumbers and is sauted with lemon juice and vinegar. In 2006, the largest bowl of tabbouleh in the world was prepared by Palestinian cooks in the West Bank city of Ramallah. Fattoush is a combination of toasted bread pieces and parsley with chopped cucumbers, radishes, tomatoes and scallions and flavored by sumac. Dagga is a Gazan salad usually made in a clay bowl and is a mix of crushed tomatoes, garlic cloves, red hot peppers, chopped dill and olive oil. Its seasoned with lemon juice immediately before being served.
Salatah arabieh or "Arab salad" is a salad used with most meals. Romaine lettuce, tomatoes and cucumbers are the main ingredients. Lettuce is cut into long strips, then chopped into thin strands, the tomatoes and cucumbers are chopped into cubes. Finely chopped parsley and mint give it a "particular zest" according to chef Ali Qleibo. A pinch of salt, the juice of a whole fresh lemon and several tablespoons of olive oil are used for final touch ups.
Sweets
A siniyyeh of Kanafeh
Palestinian desserts include baklawa, halawa and kanafeh, as well as other semolina and wheat pastries. Baklawa is a pastry made of thin sheets of unleavened flour dough, filled with pistachios and walnuts sweetened by honey. Halawa is a block confection of sweetened sesame flour served in sliced pieces. Muhalabiyeh is a rice pudding made with milk and topped with pistachios or almonds.
Kanafeh, a well-known dessert in the Arab World and Turkey, originated in the city of Nablus in the northern West Bank in the early 1400s. Made of several fine shreds of pastry noodles with honey-sweetened cheese in the center, the top layer of the pastry is usually dyed orange with food coloring and sprinkled with crushed pistachios. Nablus, to the present day is famed for its kanafeh, partly due to its use of a white-brined cheese called Nabulsi after the city. Boiled sugar is used as a syrup for kanafeh.
Snack foods
It is common for Palestinian hosts to serve fresh and dried fruits, nuts, seeds and dates to their guests. Roasted and salted watermelon, squash and sunflower seeds as well as, pistachios and cashews are common legumes. Watermelon seeds, known as bizir al-bateekh are eaten regularly during various leisurely activities: playing cards, smoking nargila, conversing with friends or before and after meals.
Meal structure
Palestinian culture and life revolves around food in every aspect, whether it is an ordinary day or a special occasion such as a wedding or holiday. Meals are structured in a cyclical order by Palestinians and span into two main courses and several intermediate ones like coffee, fruits and sweets as well as dinner. Like in most Arab cultures, meals are a time to spend with family and could last 1-2 hours depending on the specific time of the day. Unlike other cultures, lunch is the primary course and breakfast and dinner are lighter in contents.
Iftur (lit. 'breakfast') is a term for breakfast, usually consists of fried eggs, olives, labaneh, olive oil or jams. Hummus bi tahini is also eaten primarily during this time the day.
Gheda is a term for lunch, usually late in the afternoon. Lunch is the heaviest meal of the day and main ingredients could include rice, lamb, chicken, cooked vegetables and forms of mahashi.
Asrooneh Derives from the word 'Aasr (lit. 'afternoon') is a term for the consumption of a variety of fruits and legumes after gheda.
'Asha is a term for dinner, usually eaten anytime from 8-10 pm. 'Asha is simpler than gheda and some foods consumed include fatayer, hummus bi tahini, a variety of salads and a Levantine-style omelette called ijee.
'Hilew Sometimes after or just before 'asha as well as when hosting guests come various sweets. Baklawa is common and is usually purchased from pastry shops instead of made at home like muhallabiyeh.
Shay wa Kahwe Tea and coffee are served in throughout the day in before, after and between iftur, gheda and 'asha.
Dining out
A maqhah in Jerusalem during Ottoman rule in Palestine, 1858
Mata'im Offer a brilliant array of cold appetizers known as the mezze. Notably, hummus bi tahini, mukhluta, sometimes nearly a dozen variations of aubergine salad, tabbouleh, fattoush, chili pepper and red cabbage salads and dishes made up by the chef are served. Kibbee balls and sfiha are the primary hot appetizers available. Heavy meals are rarely provided by restaurants, instead however, the entres include shish kebab, shish taouk, rack of lamb and chicken breasts.
al-Maqhah Serve hot beverages and soft drinks and are usually restricted to male customers who take part in leisurely activities like playing cards or backgammon and smoking argileh (Arabic for hookah).
Coffee Shops Found in the newer areas of cities and major towns. Although the English word is used to name these places, the items served are of Middle Eastern flavors. These new cafes are the gathering places of the younger generation of males and females alike, where they can smoke Nargilas and have various types of coffees and teas. Food is rarely served at such locations.
Mahal 'hilewayet Found in the souks of cities and major towns, they offer a wide range of sweets common with Palestinians, such as, kanafeh, baklawa and anise-flavored cookies. Family-run shops often serve at least one type of sweet that they themselves created.
Mahal falafel Sandwich shops that offer mainly falafel and shawarma with several different contents.
Beverages
See also List of Palestinian beverages
Palestinian women grinding coffee, 1905
Arak bottles
Homemade fruit juices are also a common household drink during warm days and during Ramadan, the holy month for fasting by Muslims. A warm drink made from sweetened milk with salep garnished with walnuts, coconut flakes and cinnamon, is known as sahlab and is primarily served during the winter season.
A widely consumed liquor by Palestinian Christians and many less-stringently observant Muslims is Arak. Arak is a clear anise flavored alcoholic drink that is mixed with water to soften it and give it a creamy white color. It is consumed during special occasions such as holidays, weddings, and gatherings or with the mezze. Beer is also a consumed drink and the Palestinian town of Taybeh in the central West Bank contains the only beer brewery in the Palestinian territories. In addition to regular beer, the brewery produces non-alcoholic beer for conservative Muslims. Soft drinks are also common in Palestinian homes and the city of Ramallah contains a Coca-Cola bottling plant, while Gaza, Hebron and Nablus have distribution centers. A Pepsi-Cola plant in Gaza was shut down in 2007.
Coffee and tea
Two hot beverages that Palestinians consume is coffee served in the morning and throughout the day and tea which is often sipped in the evening. Tea is usually flavored with na'ana (mint) or maramiyyeh (sage). The coffee of choice is usually Turkish or Arabic coffee. Arabic coffee is similar to Turkish coffee, but the former is spiced with cardamom and is usually unsweetened.
Among Bedouins and most other Arabs throughout Palestine, bitter coffee, known as gahwah sadah (Lit. plain coffee), was a symbol of hospitality. Pouring the drink was ceremonial; it would involve the host or his eldest son moving clockwise among guests who were judged by age and status pouring coffee into tiny cups from a brass pot. It was considered "polite" for guests to accept only three cups of coffee and then end their last cup by saying dyman, meaning "always", but intending to mean "may you always have the means to serve coffee".
Holiday cuisine
There is a sharp difference of Palestinian courses eaten on a daily basis in comparison to those reserved for holidays which include family and religious occasions for both Muslims and Christians.
Ramadan
In the past, during the fasting month of Ramadan, the Musaher of a town would yell and beat his drum to wake up the town's residents for suhoor (lit. 'of dawn') - usually very early in the morning, ranging from 4-6 am. The meals eaten during this time are light and foods include labeneh, cheese, bread and fried or boiled eggs along with various liquids to drink. The muezzin's call to dawn prayers signaled the beginning of sawm or fasting.
Breaking the day's fasting traditionally begins with the brief consumption of dates and a chilled beverage. Palestinians make a variety of fruit-based beverages, including the flavors, tamar Hindi or tamarind, sous or licorice, kharroub or carob and Qamar Eddine. Tamar Hindi is made by soaking tamarinds in water for a many hours, then straining, sweetening and mixing it with rose water and lemon juice. Kharroub is made similarly except instead of tamarind, carob is used. Qamar Eddine is made of dried apricots boiled into a liquid and chilled.
The term iftar has a different meaning in Ramadan where it is used to describe the 'breaking of fasting' unlike its common meaning of breakfast in the morning. Iftar begins with soup, either made from lentils, vegetables or freekeh. Shurbat freekeh ("freekeh soup") is made from cracked, green wheat cooked in chicken broth. There is a wide variety of meals served during iftar, ranging from small plates or bowls vegetable-based courses or saniyyehs (large plates or trays) of a particular meat. Common small dishes on the dinner table are bamia a name for okra in tomato paste, mloukhiyeh a corchorus stew or maqali, an array of fried tomatoes, aubergines, potatoes, peppers and zucchini. Pilaf or plain freekeh are normally served alongside the dinner meat. Each household prepares extra food to provide for their neighbors and the less fortunate who must receive an equal version of the food eaten at home.
Holiday sweets
A common Palestinian dessert reserved only for Ramadan is qatayef, which could be provided by the numerous street vendors in several major Palestinian cities or towns as well as typical Palestinian households. Qatayef is the general name of the dessert as a whole, but more specifically, the name of the batter that acts as a base. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted goat cheese or ground walnuts and cinnamon. It is then baked and served with a hot sugar-water syrup or sometimes honey.
Ka'ak bi 'awja is a semolina shortbread pastry filled with ground dates called 'ajwa or walnuts. The dessert is a traditional meal for Christians during Easter, however, ka'ak bi awja is also prepared towards the end of Ramadan, to be eaten during Eid al-Fitr - a Muslim festival immediately following Ramadan, as well as during Eid al-Adha. During Mawlid the holiday honoring the birth of the Islamic prophet Muhammad Zalabieh which consists of small, crunchy deep fried dough balls in dipped in syrup, is served. The dough is made from flour, yeast and water.
A special pudding called mughli is prepared for a new born child. The dessert is made of ground rice, sugar and a mixture of spices, garnished with almonds, pine nuts and walnuts. An infant's new tooth is celebrated with bowls of sweetened wheat or barley and sweets served after a child's circumcision include baklava and Burma. Christian families in mourning serve a sweet bun known as rahmeh. It is a food eaten in remembrance of the dead and as a gesture of blessing the soul of the deceased person. The Greek Orthodox Church offer a special tray with cooked wheat covered with sugar and candy after a memorial service.
See also
Arab cuisine
Israeli cuisine
Levantine cuisine
List of Palestinian dishes
References
Wikimedia Commons has media related to: Cuisine of Palestine
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^ ABC of Arabic Cuisine ArabNet. Accessed on 2007-12-25.
^ le Strange, 1890, pp.18-19.
^ a b c d An Introduction to Palestinian Cuisine: Typical Palestinian Dishes This Week in Palestine, Turbo Computers & Software Co. Ltd. July 2001, Accessed on 2007-01-07.
^ Modernity and Authenticity: The Evolution of the Palestinian Kitchen Qleibo, Ali, This week in Palestine, Turbo Computers & Software Co. Ltd. December 2006, Accessed on 2008-01-09.
^ G. Robinson Lees (1905): Village Life in Palestine, Longmans, Green, and Co., p. 95
^ Palestinian Flavour Mustafa, Sufian; This Week in Palestine, Turbo Computers & Software Co. Ltd. August 2001, Accessed on 2008-01-08.
^ a b c d e f g h i j k l m n o p q r s t u v w x y Cuisine Institute for Middle East Understanding (IMEU) 2006-01-16. Accessed on 2007-12-18
^ Types of Cheese in the Middle East Fayed, Saad. New York Times Company.
^ Upside-Down Rice and Eggplant Casserole Maqluba Clifford A. Wright. Accessed on 2007-12-19.
^ a b Aburish, Said K. (1998). Children of Bethany; The Story of a Palestinian Family. I. B. Taurus. pp. 6970. ISBN 1850431094.
^ Sample Area Background: Beit Ummar Christian Peacemaker Teams. Accessed on 2007-07-22.
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^ a b The rich flavors of Palestine Farsakh, Mai M. Institute for Middle East Understanding (IMEU), (Originally published by This Week in Palestine) 2006-06-21 Accessed on 2007-12-18
^ Al Sammak Ghornata This week in Palestine, Turbo Computers & Software Co. Ltd. December 2001 Accessed on 2008-01-07
^ Our Arab American Story Visionalist. Accessed on 2007-12-23
^ Shawarma - The Arabian Taco Campres, Lance. Gomideast. Accessed on 2007-12-19
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^ Hummus, a Palestinian staple Lalie Ibrahim. Institute for Middle East Understanding, 2006-03-31.
^ Palestinian Hummus, The San Francisco Chronicle, Food Section, 2007-04-04.
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External links
The rich flavors of Palestine Mai M. Farsakh, This Week in Palestine, Jun 21, 2006
Palestinian Cuisine IMEU, JAN 16, 2006
Hummus, a Palestinian staple by Lailie Ibrahim, Mar. 31, 2006
Ramadan in Palestine at the Institute for Middle East Understanding
Aziz Shihab, A Taste of Palestine: Menus and Memories, Corona Publishing Co. ISBN 0931722934
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Weird and WOW – Hanoi celebrates the 1000 year epic journey of Hanoi, Vietnam. Within the 360 page full color book reveals the true cultural heritage and essence of the Vietnamese people like you have never seen in publications before.
Writer and photographer, Christina Minamizawa is a well travelled Kiwi Gal, hailing from small towns in the South Island of New Zealand. From her remote beginning this long term traveler grew her wings early on, travelling to 25 countries, and living in 5.
Married to an Asian, she loves Asia and has called it her home for 13 years; she loves the diversity and similarities that other cultures offer.
Always interested in what's happening in the back streets of every destination; seeing how people live has always been No.1 on her itinerary. Everywhere she goes she finds weird stuff, but knows if we can get over that there is a huge WOW waiting for us.
Her original concept was 1000 years - 1000 photos, but once she started, it was hard to stop. Believe it or not, 1,700 photos are in this book; her works makes cultural diversity seem like we are all the same-same-but-different. Much is revealed, wrapped with humor, facts and figures you will leave with a deep understanding for this ancient culture.
While Christina lived in Hanoi for 3 years, many of these photos were taken off her motorbike, one of 3 bikes she has ridden on, in her 10 years in Hanoi and Bangkok. Some people think the traffic is crazy there, and she must be crazy to ride in it; but it suits her personality well.
This book celebrates this auspicious occasion with the world as her book is released on the 10th of the 10th month (October) in 2010 while Hanoi celebrates its 1000 year anniversary.
Aimed at revealing culture to the reader, this is a visual feast for everyone.
This is the beginning of a Capital City Series, so watch this space as you are in for a treat!
About the Author
Writer and photographer, Christina Minamizawa is a well travelled Kiwi Gal, hailing from small towns in the South Island of New Zealand. From her remote beginning this long term traveler grew her wings early on, travelling to 25 countries, and living in 5.
Married to an Asian, she loves Asia and has called it her home for 13 years; she loves the diversity and similarities that other cultures offer.
Always interested in what's happening in the back streets of every destination; seeing how people live has always been No.1 on her itinerary. Everywhere she goes she finds weird stuff, but knows if we can get over that there is a huge WOW waiting for us.
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He uses his photography to do that – photography whose quality defies Andrew's "amateur" status.
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Andrew began his photographic journal with a "point and shoot digital camera," he said, and picked up a Nikon Coolpix in a Malaysian market, "mostly because the price was right." But when he made the decision to visit all seven continents before he turned 30, he knew an upgrade was in order.
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On a 28-day Intrepid Tour of Thailand, Laos, Vietnam and Cambodia, Andrew met an Australian man who gave him the idea of pursuing a postgraduate degree overseas.
"When I returned to Seattle, I found the Masters of International Public Health program at the University of Sydney," he said. "Calculating the cost benefit analysis of attending a university in Australia versus America, I was ready to jump ship. I made the commitment to pursue Australia, but not without ticking off one of the things on my ‘bucket list' first."
Andrew's "bucket list" – which he insists he made long before the movie "The Bucket List" came out -- was actually a Top 25 list that a friend suggested he make. She could see he was struggling with what direction to go in his life after he'd received his undergraduate degree.
"So she had me jot down the top 25 experiences I wanted out of life," he recalled. "I still have that list today."
The list inspired him to join a medical mission to Mali, West Africa, where he worked alongside local Malian doctors and nurses at a hospital for women and children. His job was part of a relief team that assisted local staff with high-risk childbirth.
"Again, my eyes were opened and my mind raced. I was so grateful for the opportunities I had been granted," he said. "So after some very emotional times in Mali with some of the most amazing people, I joined another Intrepid tour to spend 15 days in Morocco. That was my first taste of Arabic and Muslim culture. And I wanted to experience it as unbiased as possible."
In February 2008, Andrew moved to Sydney, Australia, where he received his MIPH degree and occasionally worked as an evacuation and repatriation nurse -- nurses who bring sick and injured people to Australia from South Pacific islands for treatment they couldn't receive otherwise.
"This is great fun and very rewarding -- flying off into the South Pacific to pick up someone and bring him or her to Australia for treatment," he said. "I've gone to New Caledonia, Fiji, the Solomon Islands, Kirabati, Tahiti, Norfolk Island, Tonga and Vanuatu."
Andrew is now working part time in clinical research before he begins pursuing a Juris Doctor degree at the University of New South Wales in February, a three-year postgraduate law degree designed for professionals entering into a career in law.
"I'm confident The Frugal Travel Guy blog will continue to provide me with the necessary tools to allow me to fulfill my personal goals of travel," he said.
What's next on his agenda? "Caving in Malaysian Borneo and camper-van travel in New Zealand," he said. "And I'm still in the planning process of visiting the Great Wall of China with dear old Dad."
Also on his wish list: Nepal, Ghana, Bolivia, Mongolia, Croatia, and Maldives. No one doubts that he'll fulfill his wishes, least of all his father.
"I wish I had the courage to undertake some of the adventures Andrew has been on," Rick said. "Not only does he see the world at prices he can afford, he does it at times in the most basic of native accommodations. He really gets in the culture more than I have ever been capable of. I'm just a tourist when I compare my travels to Andrew's. He is a true world traveler."
Andrew posts his travel photos and humorous commentary on The Frugal Travel Guy blog every Wednesday and Sunday. To see an archive of his posts, visit The Frugal Travel Guy.
About the Author
Kim Weiss is an award-winning journalist, former magazine editor, and owner of blueplate pr, a boutique pr agency in Raleigh, North Carolina.
