>>5700262Speaking of history and culture, here’s one final behind-the-scenes notes.
>pottery factory and paper workshopBoth are pulled directly from Thai history, although I never looked into either of them before, so researching it was quite interesting.
For the pottery factory, I exaggerated the size of the factory for the purposes of the mission.
I didn’t find much info about it, and I never been to one myself, but I did visit a metalworkers’ village once for a school project, and drew inspiration from that. Thats why the factory was a sprawl and the pathways were narrow and long. And the dogs.
As for the papermaking workshop, I found this old pdf from Thailand’s fine arts department about making books from khoi and talipot palm leaves (the document also mentions the fruits from the talipot is a good addition to shaved ice and ice cream lol)
https://www.finearts.go.th/storage/contents/2020/07/file/nSTlW9pkUstlWCxRak7Tq7y26kVC5X4iqZuILDbc.pdfI decided to only focus on the palm leaves, as I didn’t want to spend too much time writing about background material.
>foodPork rinds are a snack in thailand, commonly eaten with chilli sauce, although mostly eaten by the older folks.
The Sausages are Sai krok Isan, which are ball shaped fermented sausages and usually stuffed with rice or glass noodles. Sour, salty, and pretty greasy.
Larb is sort of a salad mixed with minced meat. I found this facebook page that talks about the history of the northern Lan Na style in particular. Historically it was a complicated and fancy meal, only served in special events. The men, usually the most skilled (slave) cooks, prepared it on that day.
Picrel is the raw version.
