Immersethrough.com
engaging with the world
welcome to immersethrough.com
grilling tomatoes for nam prik in Chiang Mai, at the market
photo: NAOMI DUGUID
CHIANG MAI!
The next
immersethrough food CULINARY TOURS are now scheduled, for winter 2014 in CHIANG MAI ... and in BURMA.
The CHIANG MAI TOUR is from January 26 to February 1, 2014 (please go to the chiang mai page for details).
The BURMA TOURS are from February 2 to February 10, 2014 and from February 15 to february 23, 2014 (please go to the burma food tours page).
There's a long article about the Chiang Mai immersethrough session, with photos and recipes, in the November 2011 COOKING LIGHT magazine, about IMMERSETHROUGH written by Amy O'Connor who came with us in Jan-Feb 2011. And for a description with photos from a chef who loved immerse, please go to Brad Borchardt's website expandingpalates.com
The BURMA TOURS are from February 2 to February 10, 2014 and from February 15 to february 23, 2014 (please go to the burma food tours page).
There's a long article about the Chiang Mai immersethrough session, with photos and recipes, in the November 2011 COOKING LIGHT magazine, about IMMERSETHROUGH written by Amy O'Connor who came with us in Jan-Feb 2011. And for a description with photos from a chef who loved immerse, please go to Brad Borchardt's website expandingpalates.com
A REMINDER:
Please visit my blog:
I'm posting weekly, often with a recipe note as well as other ideas about the world. Or look for me on Twitter @naomiduguid
or on Facebook:
This is the front cover of my new book: BURMA: Rivers of Flavor.
Each JANUARY I conduct a cultural immersion through food tour in CHIANG MAI in Northern Thailand, with the help of Thai friends. And in 2014 I'll be going back to BURMA with two more groups of food-interested people. The first BURMA food tours were in February 2013 and were a huge success. We all learned a lot.
And so it feels very good to be planning more trips to Burma.
who am I?
I am Naomi Duguid, cookbook author, traveller, writer, photographer, cook, all round curious-about-the-world person...
I've been making trips into BURMA for the last four years, a very lucky opportunity to get familiar with a remarkable place and its rich layers of food culture.
I've explored the country's wonderful food traditions, taking photographs, meeting people, and hearing stories from north to south, east to west. The result is BURMA: Rivers of Flavor. It's turned out to be large and beautiful, with homestyle recipes, as well as stories and photographs, from many parts of Burma. The recipes are illustrated with stunning photographs by Richard Jung.
and a little background...I've been making trips into BURMA for the last four years, a very lucky opportunity to get familiar with a remarkable place and its rich layers of food culture.
I've explored the country's wonderful food traditions, taking photographs, meeting people, and hearing stories from north to south, east to west. The result is BURMA: Rivers of Flavor. It's turned out to be large and beautiful, with homestyle recipes, as well as stories and photographs, from many parts of Burma. The recipes are illustrated with stunning photographs by Richard Jung.
I built this site just as my time of working with my ex-partner Jeffrey Alford was coming to an end. We had worked together on six award-winning cookbooks, books that engage with culture through food and photographs.
ploughing flooded paddy field in central Bali
photo: NAOMI DUGUID
We are happy to now be working separately. It's an interesting and in many ways liberating change.
(I have loved working solo on the BURMA book!)
(I have loved working solo on the BURMA book!)
For more on those early co-authored cookbooks, please go to: www.hotsoursaltysweet.com
There you'll find descriptions of the books, some wonderfully laudatory reviews, and more.
the immersethrough story...
The initial immersethrough idea, an immersion food and culture experience based in Chiang Mai, first flowered in February 2009. In the four-plus years since, together with Thai friends and colleagues, I have held four more sessions. There's a participant's pleased description, with photos, here.
And there's a beautifully photographed story by writer photographer Anne Bayin about the February 2012 session in the summer issue of MORE MAGAZINE (the Canadian edition).
The dates for 2014 have now been set. We'll do one session, from Sunday January 26 to late on Friday January 31, 2014 (you'll have a hotel room booked through until Saturday February 1). As it is each year, that first Saturday in February is the day of the amazing Flower Festival in Chiang Mai. We'll have a maximum of seven people.
Again I'll be working with Thai friends in Chiang Mai and in the country north of there. Please go to the Chiang Mai page for more details.
And then I'll leave for Rangoon. From February 2-10 and again from February 15-23 I'll be travelling with a small group to do a food-focussed introductory tour of Burma, an eight day visit. Apart from Rangoon, we'll also visit the Inle Lake area, as well as Bagan. Details on the Burma food tours page.
The dates for 2014 have now been set. We'll do one session, from Sunday January 26 to late on Friday January 31, 2014 (you'll have a hotel room booked through until Saturday February 1). As it is each year, that first Saturday in February is the day of the amazing Flower Festival in Chiang Mai. We'll have a maximum of seven people.
Again I'll be working with Thai friends in Chiang Mai and in the country north of there. Please go to the Chiang Mai page for more details.
And then I'll leave for Rangoon. From February 2-10 and again from February 15-23 I'll be travelling with a small group to do a food-focussed introductory tour of Burma, an eight day visit. Apart from Rangoon, we'll also visit the Inle Lake area, as well as Bagan. Details on the Burma food tours page.
Immersethrough.com is all about the concept of cultural immersion through food.
And for me, immersion is almost always associated with TRAVEL, with crossing borders and engaging with PEOPLE and with their CULTURE wherever I am, and with making myself vulnerable.
Morning market noodle stand in the Dai town of Menghan, southern Yunnan
photo: NAOMI DUGUID
The prism through which I most often immerse myself is FOOD. I have spent the last twenty-five years travelling researching writing and photographing to make cookbooks, so food traditions, traditional foodways are what turn me on: flatbreads made by semi-nomadic pastoralists, the Tajik and Kirghiz, in the Pamir mountains; the spring run of Arctic char fished by the Inuit in Ungava Bay; the rice-growing traditions of the Dioula of Senegal's Casamance region; markets everywhere and anywhere...
Please check out plans for the next immersethrough food CULINARY TOURS set for winter 2014 in Chiang Mai ... and in Burma. The northern Thai tour is from Sunday January 26 to the morning of Saturday February 1, 2014. On Sunday February 2, 2014, I'll be heading to Rangoon to accompany a small group of food-interested people on an eight day introduction to the wonders of Burma and the amazing food traditions there. A second Burma food tour will run from Saturday February 15 to Sunday February 23, 2014
A detailed description of the Northern Thai tour (based in Chiang Mai and near Fang) is on the chiang mai page; the Burma tours now have a page of their own. See the burma food tours page for details, with more to follow.
A detailed description of the Northern Thai tour (based in Chiang Mai and near Fang) is on the chiang mai page; the Burma tours now have a page of their own. See the burma food tours page for details, with more to follow.
You can also find me at my blog:
I post about once a week... and on Twitter @naomiduguid
I have a fan page on Facebook. It's http://www.facebook.com/NaomiDuguid
And finally, last but not least, I have a page that links everything, a kind of splash page, designed by the wonderful Nicole Wong:
http://www.naomiduguid.com
I'm now writing a bi-monthly column called GLOBAL PANTRY for COOKING LIGHT magazine.
