Lucy Aitchison is thwacking a stalk of lemongrass with the side of a cleaver. A trainee surgeon from Sydney, Australia, she has grabbed the opportunity to attend a cooking class with a Thai chef while in Bangkok for a conference. "I don't have much time to cook at home," she says. "I was keen to do this class because you can learn much more from locals than by watching a TV cookery show or reading a cookbook."
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