#Culinaryheritage

Phuket is redefining itself as a morning-food destination. A recent Asia Nikkei feature spotlights the rising appeal of early-morning eateries, sparking renewed interest in culinary tourism on Thailand’s famed island.

This shift matters for visitors and residents alike. With over 8.65 million tourists in a year, these modest yet exceptional breakfast spots are reshaping routines and energizing Phuket’s historic town center. Food-focused tourism diversifies the island’s appeal beyond nightlife and beaches, encouraging longer stays and deeper engagement with Thai culture.

A new archaeological study reshapes our view of ancient Roman dining, showing that fast food culture extended beyond bread and olives. Excavations in Spain reveal that ordinary Romans, not just the elite, frequently enjoyed fried songbirds—especially thrushes—at bustling roadside eateries. The findings come from a study published in the International Journal of Osteoarchaeology.

From a Pollentia cesspit in Mallorca, archaeologists analyzed animal bones dating from the first century BC to the first century AD. Among mammals, fish, and reptiles, a large number of small thrush bones stood out, discarded in what was once a commercial district. These scraps offer a rare, intimate glimpse into the eating habits of Roman townsfolk and challenge the notion that such delicacies were reserved for the wealthy.

A wave of culinary innovation is propelling Thailand’s regional fine-dining scene onto the world map. Elite chefs outside Bangkok are pursuing Michelin recognition as food tourism becomes more sophisticated. Phuket’s Pru and other regional venues are drawing discerning travelers with island ingredients and local identity, signaling a new era in dining experiences. The Michelin Guide Thailand 2025 confirms a record number of listed venues and Thailand’s first three-Michelin-star award, underscoring a shift away from beach-and-temple tourism toward gastronomic exploration.

As awareness of holistic health grows globally, new research and expert advice are shining a light on the crucial role diet plays in supporting the human lymphatic system—a network critical for immune defense, fluid balance, and waste removal. The lymphatic system, an intricate web of vessels, nodes, and organs, exists alongside the circulatory system and plays an essential part in keeping us healthy by transporting waste, excess fluids, and immune cells throughout the body. A recent feature in The Globe and Mail explores how nutrition professionals are focusing on dietary strategies not just for general health, but specifically to aid this often-overlooked system.

A growing body of global health research points to how what we eat can support the lymphatic system—a network that helps immune defense, fluid balance, and waste removal. The lymphatic system runs beside the circulatory system, carrying immune cells and fluids through the body. A recent feature in The Globe and Mail highlights how nutrition professionals are tailoring strategies not just for general wellness, but to support this often-overlooked system.

Sakaan, a spicy, aromatic vine from the Piper genus, has long held a special place in Thai and Southeast Asian healing and cuisine. Known in Thai as sakaan, and also called takan lek or takan yang, it has passed through generations of folk practitioners as both flavor enhancer and remedy. As modern science turns attention to herbal medicine, sakaan offers a lens on its cultural significance and the evolving evidence behind its traditional uses.