IN THE LIMELIGHT
Art collector, adventurer and writer launches new novel
By Usnisa Sukhsvasti
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| Padari Suchiva, Ritthee Bunnag and Pavapun Bunnag Booth. |
Napasporn, Orasa and Vittaya Vejjajiva. |
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| Jamjaras Suchiva and Sakchai Guy |
Kobchai and Buppa Kingchatchaval. |
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| Soraya Bunnag and Patsri Bunnag. |
Jean-Michel Beurdeley. |
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| Pipatpong Issarasena na Ayudhya and Klaomard Yipintsoi. |
Vapee and Thanpuying Muenchit Bhirombhakdi. |
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| MR Yongsawasdi, ML Chayotid and Montakarn Kridakorn. |
Ou Baholyodhin. |
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| Sri and Nicklas Von Bueren. |
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After years of hard work and research, art collector Jean-Michel Beurdeley has finally completed his book, The Manuscript: Voyage to the Land of Siam, which was launched last Tuesday at the Jim Thompson House.
Beurdeley's new book is an account of his own life as an art dealer hunting for antiques. On acquiring a Buddha image at a Paris auction in the '70s, he found a decaying manuscript packed in the chest, written by a 17th century seafarer who acquired the Buddha image in Siam.
The book traces a parallel between the two "adventurers" and their fascination with this Buddha image, and their voyage of discovery to Siam, which changed their spiritual faith.
Both floors of the Jim Thompson House were filled to capacity as guests - a large number coming from the art world with which Beurdeley is so closely involved - arrived to give their moral support. Most prominent was HRH Princess Sirivannavari Nariratana, who appeared in a private capacity. The princess was escorted to the upper floor where formal dinner seating had been arranged in a beautifully exotic setting.
Apart from the book itself, the food was probably the highlight of the evening. Beurdeley had made a point of selecting a "17th century French buffet from the recipes of Pierre de Lune 1656 and Audiger 1692, E'cuyer de Bouche Ste'phane Bossard" for the formal service upstairs. Among the items were stragon rabbit pa{aci}te', beef tongue with gribiche sauce, pork-ears a la Barbe Robert, stuffed suckling pig and eel stew.
The menu representing the famous refined French cuisine was born only in the 17th century during the reign of Louis XIV. This was when food became practically an art form, and sophisticated table manners were de rigueur at the Versailles Palace tables.
Downstairs, however, the atmosphere was more lively and relaxed, with a lot of table hopping and visits to the buffet table outside to enjoy the amazing spread.
The buffet comprised recipes from the entourage of Sheikh Ahmad, who arrived in Siam in BE 2143 (1600 AD) during the reign of King Naresuan the Great. They included such delicacies as beef and goat gurama curry, masbati and chapati, deer kebabs with black pepper, ha-lua coconut and sugar custard dessert, lud-ti fried rice flour and deep fried ginger doughnuts.
The recipes came from members of the Klong Bang Luang Muslim community, who are descended from the Muslim culinarians of the Persian community in Ayutthaya and migrated south following the fall of the ancient capital in 1767. Many of these specialties are also mentioned in the literary works of King Rama II, so it was definitely a treat for guests to sample them.
Proceeds from book sales on the day went to the Ban Gerda Project for HIV/Aids-infected orphans under the Children's Rights Foundation in Lop Buri.
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