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ASIAN Geographic 6/2019

ASIAN Geographic is the bi-monthly magazine that scours the region to bring readers the most compelling stories and images from the world's largest and most diverse continent. Readers enjoy a unique melting pot of breathtaking photography and in-depth features covering culture, nature, sustainability issues and exploration into the history of this diverse region. A regular 'Exploration' segment follows brave field editors as they travel deep into Asia's unexplored regions to take readers on a journey.

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Asian Geographic Magazines Pte Ltd
8 Issues

in this issue

2 min
editor’s note

“‘Your Ma does not always say what she’s thinking or feeling,’ Daddy said. ‘But when she cooks, she puts her whole mind and heart into the food and you’re bound to learn something about her’. So I searched for Ma in her spices and sauces, her mixed vegetables and her sweet desserts.”— Sugarbread, Balli Kaur Jaswal My childhood memories are of my vegetarian mother standing over the stove in the sweltering heat – mixing, mixing, mixing – concocting a delicious meat-based dish for her picky-eater children, and in a separate pot, something for her husband and herself. She would then serve us first, me by her own hand, before she ate herself. When I grew up, I ate her dishes less and less, favouring instant meals and fast food instead. But…

3 min
save the beyond

Citizen’s PROMASTER line celebrates 30 years of adventure through tough terrain, ascending through crisp mountain air, and diving in the deep blue. To celebrate, Citizen has launched “Save The BEYOND” as a global campaign in collaboration with the History Channel to raise awareness about the vanishing natural environment and the professionals fighting to save it. The Limited Edition PROMASTER is here for your escapades, too – through Asia’s expansive geography and beyond. With only 6,000 pieces available worldwide, the Marine model (BN2037-11E) diving watch features a sleek, classic design that is water-resistant up to 200 metres. The Marine has a long battery life and is intricately designed with a stainless steel case and crystal glass for maximal performance. Furthermore, the 30th-anniversary logo and serial number are stamped on the back –…

1 min
a rice journey

The Farmer Digging the field under the scorching sun, Sweat dripping into the soil. Who knows the meal in your plate, Every single rice comes from the hard work of those farmers. Half of the world’s population is wholly dependent on rice as a staple food – and this includes almost all of East and Southeast Asia. Rice is the seed from either of two grass species: Oryza sativa of Asia, and Oryza glaberrima of Africa, both of which were independently domesticated. The African species is speculated to have been cultivated between 2,000 and 3,000 years ago, and the Asian species from 9,000 to 10,000 years ago. As such, the earliest archaeological evidence of rice cultivation comes from central and eastern China and dates to 8000–5000 BC. Asian farmers account for 87 percent of the…

1 min
did you know

Rice is an integral part of many Asian cultures, and as such, stories on rice and its cultivation have seeped into local folklore and tales. In Bali, Lord Vishnu caused the Earth to give birth to rice and another deity, Indra, taught people how to harvest it. In Myanmar, the Kachins were believed to have been sent forth from the centre of the Earth with rice seeds and directed to a country where life would be perfect and rice would grow well. In China, legend has it that after a disastrous flood, all the crops were destroyed and no food was available, but one day a dog ran through the fields with rice seeds hanging from his tail. The people planted the seeds, rice grew, and bellies were appeased.…

4 min
rice through the times

8000–5000 BC Rice was first domesticated in the Yangtze River basin in China, and by 6000 BC Chinese farmers were already using rice paddies – a system of growing rice in man-made ponds, which saves water and kills weeds. 5000 BC The early domestication of rice in ancient India was based around the wild grain species Oryza nivara. This led to the local development that mixed wet- and dry-land production of the localOryza sativa variation, indica, before the pure wet-land rice Oryza sativa variation, japonica, arrived in India. TODAY Rice is the most important human food crop in the world, directly feeding more people than any other crop. In 2012, nearly half of the world’s population – more than 3 billion people – relied on rice every day. It is also the staple food across…

6 min
how rice is consumed in asia

SOUTHEAST ASIA MYANMAR Htamin Jin This fermented rice dish is the regional specialty of the Intha people of Inle Lake in Shan state. The rice is kneaded with boiled fish, fresh tomato paste, mashed boiled potatoes, and finished off with a garlic garnish. Highland Shan rice, a starchy grain, is used alongside Shan potatoes, giving the dish a very rich texture. THAILAND Khaoniao Mamuang Better known as mango sticky rice, this traditional Thai dessert is made with glutinous rice, brown sugar, and fresh mango. It is then drenched in coconut milk, giving it a sweet, creamy, and luscious texture as well as delicious flavour. MALAYSIA Nasi Lemak Nasi lemak is a prominent Malay dish in which rice is cooked in coconut milk and pandan leaves, and often served with anchovies, peanuts, a boiled egg, cucumber, sambal (a spicy relish…