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Khánh Linh Lê on Muck Rack

Khánh Linh Lê

As seen in: Medium, Wiley Online Library, arXiv, The Oregonian, The Daily Tar Heel, VIR(Vietnam Investment Review), CafeF, New Mandala, Vietgiaitri.com, Asian American / Asian Research Institute (AAARI) - The City University of New York (CUNY) and

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Articles

Disturbed spirits: tourism and socialist mobilisation in Hmong country

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By Chen Ting, Khanh Le, Khánh Linh Lê, Amelie Katczynski, Akanit Horatanakun
| New Mandala
Since the end of the Sino–Vietnamese War (part of the Third Indochina War) in 1989, the Vietnamese government has directed its attention towards development in northern border regions to strengthen territorial sovereignty and border control. This is particularly true for the karst plateau in the northwest, which home to various ethnic minorities and forms part of “zomia”—an area purportedly long existing outside nation-state governance.
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From flickers to full power: when reliable electricity arrived in Banmai

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By Floramante S.J. Ponce, Louis Plottel, Yunie Nurhayati Rahmat, Khanh Le, Khánh Linh Lê
| New Mandala
This post is part of a series of essays highlighting the work of emerging scholars of Southeast Asia published with the support of the Australian National University College of Asia and the Pacific. • • • • • • • • It was a dry November evening in 2018 when Sith, a man in his twenties, invited me to drink with his friends in Banmai. “What are you studying here in Banmai Resettlement, Ay [brother]?” Sith asked me as we headed toward his family’s house after buying a case of beer.
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Sea space, conflict and state building in Sulawesi

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By Yunie Nurhayati Rahmat, Khanh Le, Khánh Linh Lê, Athena Presto
| New Mandala
Open your fridge, pantry, or bathroom cabinet, and you’re likely to find a product containing carrageenan, a gelling substance derived from red seaweed. It is an essential part of modern daily life, found in everything from processed foods to cosmetics and medicine. A thickener in your yoghurt and a stabiliser in your shampoo, carrageenan is used all over the world, but it comes primarily from one place: Indonesia, where seaweed is almost exclusively harvested by household operators.
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