Try the new experience of talk show, an opportunity that challenges one to use all their five senses following the speakers’ invitations.

Besides vision and audition, the olfactory sense and taste also play a role in bringing you a story that covers all dimensions – from art and culture to identity, politics and religion.

Due to the limited availability of seats, early reservation is strongly recommended to ensure your participation.
Online ticket is now available at : http://www.ticketmelon.com/event/755
More info : www.facebook.com/events/128003214504943


Saturday 18th November, 2017

Joei Masaki Asari : 3.00 P.M.

The heir and owner of Kojiya-Houten, a shop that has been making Koji, a Japanese national fungi, for 400 years, Asari is the mind behind this ingredient that serves as a substrate for producing many kinds of foods such as Shoyu, Miso and Sake. Asari brings his knowledge of the use of Koji in traditional Japanese food making to the talk show, as well as shares his experiences with the creation of new menus.

Kingkorn Narintarakul Na Ayudhya : 4.00 P.M. 

An NGO and specialist in the security of food, Thai Holistic Health Foundation (BioThai) and Food4change project will be bringing to the show a concrete look at the meaning of food – easy food, hard food and the convenience that we have to exchange for such in terms of health, economics and diversity.

Lakkana Punwichai : 5.00 P.M.

A writer, columnist and television host who has vast experience in social and political issues, Punwichai provides her expertise in terms of an ethnic context through consideration of raw food diets while further touching on the wildness of identity, sarcasm, discrimination and social status symbols.

Nakorn Limpacuptathavorn : 6.00 P.M.

An agriculture specialist and food policy researcher who founded Bangkok’s urban gardening and Hear Core Organic, an organic agriculture community, Limpacuptathavorn will be looking at the definition of organic nowadays as we come to a crossroads between ‘capitalism organic’ and ‘humanity organic.’

Panupon Bhoolsuwan : 7.00 P.M.

Chef Black, the owner of Blackitch Artisan Kitchen, began working as a chef after initially pursuing a career as a civil engineer. His cooking style focuses on experimentation and an engineering thinking process, so that his food is the results of a scientific working method achieved through the use of local ingredients and real natural pathways.

Sunday 19th November, 2017

Dr. Niphatchanok Najpinij : 3.00 P.M.

The only daughter of Kobkaew Najpinij, professor of Thai cuisine and royal Thai recipes, Najpinij has absorbed and studied her history; but, from her perspective, food is something one should abandon, it’s all about mindfulness, the abandonment of acting and eating satisfaction.

Kanaporn Chancherdsak : 4.00 P.M.

Originating from Ngonnga in southern Thailand, Chancherdsak who is of Chinese descent,  moved to settle down in the Malay Peninsula, living with the local culture prior to moving toward Java, Thailand, India and western countries such as the Netherlands, Portugal and England. The combination of food and her travels led to experiences of new cultures, which will be shared via her generation-to-generation memories.

Weerawat Triyasenwat : 5.00 P.M.

Triyasenwat is a chef of Samuay and Sons who traveled to work in kitchens in San Francisco prior to moving back to found his own restaurant in his hometown. The ingredients of his recipies are drawn from local sources, combining an anthropological perspective with modern kitchen techniques. For him, food tells the stories of humanity.

Thanes Wongyannava : 6.00 P.M.

Wongyannava is a famous Thai professional who has made outstanding contributions in the social sciences, particularly political philosophy, social theory and history. For this show, he focuses upon the word “authentic,” a concept that has led many people to search for its meaning – what authentic is, be it Thai authentic food, authentic Thai language or authentic Thai people.

Curated and moderated by Gai Lai Mitwichan

An anthropologist and the founder of FACT collective – an educational platform and consultancy service provider that organizes educational programs to help people understand the concept of sustainability and integrate knowledge of food, art, culture and travel into the food disciplines, Mitwichan communicates what good and fair food is all about.


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