The National Museum Volunteers presents its monthly lecture at Neilson Hays Library:

Date: 23rd February 2017
Venue: Neilson Hays Library, Suriwongse Road
Program:
* 9.30 am 'Italian Architects in the Kingdom of Siam: Dreams, Visions, Hopes' by Professor Paolo Piazzardi
* 11.00 am 'The Beginning Era of Siamese Recipe Books' by Chef Bo Songvisava of Bo.lan.
Tickets: 100 Baht per lecture for members of the NMV and of the Neilson Hays Library. 200 Baht per lecture for non-members.

For reservations please email neilson.library@gmail.com or call 02-233-1731. For more information please email lectureseriesnmv@gmail.com
or visit nmvbangkok.org

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'Italian Architects in the Kingdom of Siam: Dreams, Visions, Hopes'
By Professor Paolo Piazzardi

At the dawn of the 20th century the European perception of the Kingdom of Siam was largely linked to myth, legends, exotic sceneries, in short a world of fairy tales. In this common understanding Italy made no difference. Few writers wrote about Siam, travellers made expeditions to the nearer Africa rather than Asia. All that changed very deeply after two visits to Italy of King Chulalongkorn in 1897 and 1907. He invited the best Italian architects, painters, sculptors in order to transform Bangkok into a modern capital with a typical Italian flair. An Italian artistic community in Bangkok was then propitiated by the great expectations of King Rama V and his successors of the Chakri dynasty.

Professor Paolo Piazzardi was Cultural Attaché at the Italian Embassy in Thailand for two consecutive terms, after being posted to the Middle East and USA. He's the author of 'Italians in the Kingdom of Siam'. President of Dante Alighieri Association and Vice President of The Rotary Club of Thailand, he now alternates his activity of writer and correspondent.

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'The Beginning Era of Siamese Recipe Books'
By “Chef Bo” Duangporn Songvisava

Cooking has traditionally been in the hands of women in Siamese society. It was their duty to prepare food for the family - in the royal court and among commoners alike. However, recipes were passed on from generation to generation verbally, never in the written form. Although the names of the dishes appeared in many early texts like the Boat songs, Khun Chang Khun Pan and more, there were no other details. The first cookbook to record these recipes did not appear until the era of King Rama V. Find out more about these recipes in this lecture - what were the ingredients? What cooking methods were used? And most importantly, what caused them to finally be written down?

“Chef Bo”, Duangporn Songvisava, is chef and owner of the celebrated Thai restaurant Bo.lan. She was awarded Asia’s Top chef by Reader’s Digest in 2010 and her restaurant was one of the Top Five Restaurants in Thailand chosen by the Miele Guide in 2010 and one of Asia’s 50 Best Restaurant 2016. Bo.lan is known for its contemporary approach to presentation yet being uncompromising in their dedication to authentic Thai recipes and ingredients. Their food is infused with street-food and home-cooking influences. Bo.lan puts importance on social responsibility, local produce and has a goal of achieving a zero carbon restaurant by 2018. Chef Bo is also a part-time lecturer, TV presenter, and part owner of the restaurant Err.

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