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Culture and society
To be or not to be Khmer: the diaspora’s difficult return to Cambodia (2/2)
By Barbara Delbrouck   
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14-09-2009

What happens to the Khmer who come back to Cambodia after growing up abroad? Do they feel at home in the land of smiles? How are they received by the local population? After meeting with a dozen Khmer from the diaspora who decided to renew with their roots, one thing seems clear: it is not an easy return. Some had never set foot on the land of their ancestors. Others, who spent part of their childhood here, do not recognise anything anymore. Cambodia has changed and so have they. Most of them hit against a reality sometimes hard to accept: they are immediately perceived by the locals as “foreigners.” The situation is experienced in various ways: some find peace by considering themselves as foreigners from the outset; others do everything they can to “become Khmer”; others still seek a balance between their different identities.

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The Khmer from the diaspora: is a new generation back? (1/2)
By Barbara Delbrouck   
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11-09-2009

For nearly thirty years, Cambodians have fled their country. But a reverse trend seems to have started in the last few years. The children of those exiled have grown. Now adults, some have decided to return to Cambodia to work here, launch a project or create their company. Who are these Khmer from elsewhere and what are they looking for in the land of their ancestors? Ka-set met with them. First article in a two-part investigation.

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Cambodian cuisine without borders: Web-style sandwiches
By Laurent Le Gouanvic   
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17-04-2009

Poum Boeung (Tonle Sap, Siem Reap, Cambodia). 10/10/2002: Morning breakfast for villagers. ©John Vink/ Magnum

Late 2007, Epicurious.com, the American website specialising in gastronomy, made surprising predictions about new food trends: the site announced that in 2008 Cambodian cuisine was going to topple its Siamese sister on exotic and trendy menus. More than a year later, the numbers of restaurants claiming to exclusively offer traditional Cambodian gastronomy have doubled in New York: indeed, there are now… two Cambodian eating places in the Big Apple, the latest of which, “Num Pang”, has just opened its doors and only offers sandwiches. Even though they are not as popular in international kitchens as their Vietnamese and Thai neighbours’ bò bún and tom yam, the Cambodian amok, loc lac and kroeung nevertheless start to circulate their scents on the Web as several sites now offer gourmets the possibility to discover an endless selection of flavours from the small Khmer Kingdom.
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Chheng Meng: Sino-Khmers celebrate their dead, much to the delight of tomb sweepers
By Ros Dina   
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15-04-2009

Kambol (Kandal, Cambodia), 03/04/2009. Chheng Meng (Chinese annual tomb sweeping festival) ©Vandy Rattana

For about ten years, villagers from Kambol and Ta Phem in the Kandal province in the heart of Cambodia have been celebrating an event implying that once a year, from the end of March through to mid-April, they become seasonal workers of the unusual kind. Equipped with brooms, hoes, buckets and shovels, they pace up and down a plot of land located some ten miles away from Phnom Penh, where several thousand Chinese graves can be found. Their goal: selling their “cleaning” services to Sino-Khmer families who come there to honour their ancestors on the occasion of the Chinese Chheng Meng Tomb Sweeping Festival. Reportage.
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Cambodian photographers: a new generation is developing for the better
By Corinne Callebaut   
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10-04-2009

Phnom Penh (Cambodia), 09/04/2009. Co-founders of Stiev Selepak (Art Rebels) in front of Sa Sa gallery. ©Vandy Rattana
 
Yesterday for Cambodians, photography was only embodied by those who wander around in parks with a camera and look for weddings here or families there, willing to have their picture taken. But today, mindsets have started to evolve and photojournalism, just like art photography, is beginning to emerge in the country. Highly encouraged in the 1990s by foreign photographers, Cambodians now seem to want to try out their wings, without however forgetting their history.
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