Thailand Food Research Paper
Cooking 8
3/24/11
Research paper
Thai food is world famous. Whether chilli-hot or bland, harmony is the guiding principle behind each dish. Thai cuisine is basically a blend of centuries-old Eastern and Western influences combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.
Approximately 4,000 years ago, the Thai people migrated from southern China to Siam (modern-day Thailand). Thai food is therefore influenced by Chinese cuisine; for example, the form of stir-frying (Phad). Thai uses its own spices, herbs, vegetables, sauces and cooking techniques to incorporate its own taste, which is different and unique. Indian cuisine has also influenced Thai food in the form of curry (Gang). Not all Thai food is spicy. In some dishes, such as fried noodle (Phad Thai), spiciness is optional. However, the majority of Thais love spicy dishes, such as curry, (Gang), Thai style soup (Tom Yum), and Thai style salad (Yum). Thai food is unique and delicious. Most Thai dishes are a combination of sweet and salty, and sour and spicy. Each dish has its balance; for example, Phad Thai noodle has a sour and sweet taste; a trace of salty and spicy is optional. Curry is spicy, but you will find sweetness and a trace of salty as well. Thai food is healthy because it contains fresh vegetables, herbs, and relatively small portions of bite-sized meat. (Thais do not use a knife at the table).
Thai culinary is an art. A Thai dish contains at least a dozen ingredients. Thai cuisine uses a variety of sauces, such as fish, soy, chili, and oyster. Other ingredients include lime and lemon juices, tamarind juice, coconut milk, garlic, lemon grass, galangal, basil, cilantro, cayenne, and black peppers, bean sprouts, etc. Traditionally, Thais use only fresh ingredients, such as fresh-made coconut milk (Ga Ti) and curry paste
3/24/11
Research paper
Thai food is world famous. Whether chilli-hot or bland, harmony is the guiding principle behind each dish. Thai cuisine is basically a blend of centuries-old Eastern and Western influences combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.
Approximately 4,000 years ago, the Thai people migrated from southern China to Siam (modern-day Thailand). Thai food is therefore influenced by Chinese cuisine; for example, the form of stir-frying (Phad). Thai uses its own spices, herbs, vegetables, sauces and cooking techniques to incorporate its own taste, which is different and unique. Indian cuisine has also influenced Thai food in the form of curry (Gang). Not all Thai food is spicy. In some dishes, such as fried noodle (Phad Thai), spiciness is optional. However, the majority of Thais love spicy dishes, such as curry, (Gang), Thai style soup (Tom Yum), and Thai style salad (Yum). Thai food is unique and delicious. Most Thai dishes are a combination of sweet and salty, and sour and spicy. Each dish has its balance; for example, Phad Thai noodle has a sour and sweet taste; a trace of salty and spicy is optional. Curry is spicy, but you will find sweetness and a trace of salty as well. Thai food is healthy because it contains fresh vegetables, herbs, and relatively small portions of bite-sized meat. (Thais do not use a knife at the table).
Thai culinary is an art. A Thai dish contains at least a dozen ingredients. Thai cuisine uses a variety of sauces, such as fish, soy, chili, and oyster. Other ingredients include lime and lemon juices, tamarind juice, coconut milk, garlic, lemon grass, galangal, basil, cilantro, cayenne, and black peppers, bean sprouts, etc. Traditionally, Thais use only fresh ingredients, such as fresh-made coconut milk (Ga Ti) and curry paste