Transcript The Cuisine of Thailand

The Cuisine of Thailand
Satellite View of Thailand and Surroundings
Source: http://www.axolotlvillage.comimagesthailand-maps.jpg
Overview
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The first independent Thai kingdom (Sukhothai – 13th Century) was
the beginning of the evolution to modern Thai cuisine. During the
centuries after the Sukhothai, many ingredients have appeared
through different cultures. These new ingredients have been
refined to create a distinctive Thai cuisine.
This cuisine is a complex art that is exemplified in two categories:
Home Thai cooking with regional variations and Royal Thai cuisine.
An important element of the traditional Thai kitchen are utensils.
There are a few utensils that no kitchen should be without in order
to properly prepare some commonly used Thai ingredients.
In home Thai cooking, there are four regions where food variations
can be identified: north, northeast, central plains, and the south.
Each region varies from one another in at least a few of the
following categories: cultural food influences, climate, terrain,
ingredients, food preparation, dishes, and food service practices.
Overview Continued
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Thailand’s climate is considered to be Tropical. Concerning weather,
the country can be split into two sections. The north, northeast,
and the central plains can be identified by three seasons while in
the south only two seasons are identifiable.
Royal Thai cuisine has a rich history that began in the Grand Palace
located in Bangkok.
Royal Thai cuisine has one main difference from regional Thai home
cooking. The difference is a heightened sophistication. The
difference in sophistication can be measured in two areas, flavor
and presentation.
Thai cuisine has evolved into a complex cuisine with many
variations in flavors, ingredients, techniques, and sophistication.
History of Food in Thailand
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The King of the first independent Thai kingdom (Sukhothai) was
King Ramkhamhaeng.
A stone tablet from his kingdom was found bearing the inscription
“In the water there are fish, in the fields there is rice.” This marks
the acknowledgement of two foods that remain important to the
Thai diet.
Source:
http://www.jaars.org/museum/alphabet/people/graphics/ram
khaeng.jpg
Source: http://www.simplythai.com/Thailand_History_Kin
g_Ramkamhaeng_the_Great.ht
m
History of Food in Thailand
Continued
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Fish was abundant in the
waterways and the sea.
On the other hand, rice was
actually commonly consumed by
the earliest settlers of the land.
This was long before the Thai
people were present.
However, the Thai people can be
credited for the creation of
intricate paddy fields which
streamlined cultivation and
increased availability.
Source:
http://www.thailandsouthern.com/images/rice%20s
teamed%20with%20fish.jpg
Source: http://www.nhm.ac.uk/researchcuration/projects/biodiversity-conservation-thailand/images/ricepaddy-habitat.jpg
History of Food in Thailand
Continued
Popular Thai Cooking Fish
Source: http://www.chiangmai-chiangrai.com/images/popular_fish.jpg
History of Food in Thailand
Continued
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Other than fish and rice, a wide range of different
ingredients have become available over the centuries.
Many cultures are responsible for the influx of new
ingredients. Some of these cultures include: China,
India, Persia, and Portugal.
Even South America contributed the chilies that are
commonly associated with Thai cuisine.
Regardless of the origin of ingredients, they have been
modified and refined into a distinctive Thai cuisine.
Source: http://www.davidsanger.com/images/thailand/0-364-13.chilies.y.jpg
Utensils of the Thai Kitchen
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The utensils commonly found in the Thai kitchen were introduced by their ancestors
who migrated from China.
As with any food preparation, the proper utensils are necessary to complete the task.
The following utensils are considered necessities, rather than luxuries, to properly
prepare common Thai ingredients:
 Thai strainer – Used to strain liquids and grease from many foods.
 Coconut grater – An invaluable tool for the extensive use of coconut in Thai
cuisine.
 Wooden chopping block – Mainly used for cutting fish and meats.
 Cleaver – This is the main cutting tool of the Thai kitchen.
 Glutinous rice basket (kratip) – Used to keep sticky rice warm and moist.
 Mortar and pestle – Used to make curry paste and to bruise other flavorings found
in Thai cuisine.
 Thai stove – A simple clay structure, heated by charcoal, with an insert on the top
to hold a wok or a pot.
 Bamboo skewers – Used to skewer meats.
 Wok – A versatile tool, uses range from stir-frying to deep-fat-frying.
 Spatula – Usually made from wood or metal. It is the main tool used in wok
cooking.
 Coconut shell spoon – The most commonly used ladle.
 Curry pot – With large handles to make carrying easy.
 Steamer – Thai people eat rice with every meal. This tool makes that possible.
Utensils of the Thai Kitchen
Continued
Strainer
Coconut Grater
Chopping Block
Cleaver
Source for all pictures: http://www.thaifoodtonight.com/thaifoodtonight/utensils.htm
Utensils of the Thai Kitchen
Continued
Glutinous Rice Basket (kratip)
Mortar & Pestle
Thai Stove
Skewers
Source for all pictures: http://www.thaifoodtonight.com/thaifoodtonight/utensils.htm
Utensils of the Thai Kitchen
Continued
Wok
Spatula
Steamer
Coconut Shell Spoon
Curry Pot
Source for all pictures: http://www.thaifoodtonight.com/thaifoodtonight/utensils.htm
Home Thai Cooking - Climate
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As one might expect, climate has a huge impact on food sources.
Thailand, as a whole, is considered to be a Tropical climate.
However the weather of the country can be divided:
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The north, northeast, and central plains have three seasons:
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November to February – The cool season.
March to June – The hot season.
June to November – The rainy season.
The south has two seasons:
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April to October – The rainy season.
November to March – The dry season.
Source:
http://www.geckosadventures.com/uploads/images/climate_chart/Thailan
d_climate.gif
Home Thai Cooking - A
Regional Cuisine
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Thai cuisine is a counterbalancing of sweet, spicy,
sour, salty, and bitter flavors experienced
throughout a meal.
However, this flavor balance is achieved in many
different way according to region.
Each culinary region of Thailand varies from one
another in at least a few different characteristics.
Those characteristics include cultural food
influences, terrain, ingredients, food preparations,
dishes, and food service practices.
Home Thai Cooking – The Northern
Region – Terrain and Cultural Influence
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The two main food influences of
the north comes from China and
Myanmar (previously Burma).
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The Chinese influence is mainly
reflected in the widespread use of
noodles.
The Myanmar influence is found in
northern style curries and chili
paste dips (nam phrik)
Source: http://www.sumitkpan.ca/1%20ChiangMai%20a.JPG
The
terrain in the northern
region of Thailand consists of
mostly jungle-covered
mountains and valleys.
Source:
http://eatingasia.typepad.com/photos
/uncategorized/suanplu_kj_nam_ya.
jpg
Source:
http://farm2.static.flickr.com/1254/782844746_7c
59794e19_o.jpg
Home Thai Cooking – The Northern
Region – Ingredients
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The cold mountain areas produce some things
people might not expect such as strawberries,
apples, and carrots.
A common food item in northern Thailand is called
naem. Naem is a pork sausage that is distinctive
to the north. This sausage is used in many
different ways including being eaten raw, with
rice, or mixed into various dishes.
Source:
http://www.hotelthailand.com/tha
iland/images/strawberry.gif
Source:
http://paulmirocha.com/resourc
es/images/sketchbook/water_ap
ples.jpg
Source:
http://coursewares.mju.ac.th/ft
470/photo/Naem.jpg
Source:
http://asiarecipe.com/images/v
eg_carrot.gif
Home Thai Cooking – The Northern
Region – Food Service
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Food service is unique in the north.
Most meals are eaten while sitting on straw mats while gathering
food from a kantoke.
A kantoke is a small, round table usually made from oak which
looks like a tray with legs.
On the kantoke, a selection of entrees are offered including curries,
sticky rice, various par-boiled vegetables, deep-fried fish, and
choices of chili paste dips.
Source:
http://www.thaiwaysmagazine.com/thailand/image/khantok.JPG
Home Thai Cooking – The Northeastern
Region – Terrain and Cultural Influence
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Source:
http://www.siamwanderer.com/Regions/Isan/d&sme1.jpg
The most influential culture on the northeast
comes from the neighboring country of Laos.
This is evidenced with glutinous rice being a
staple food which is consumed both as a base
for meals and as dessert. The kratip is a
cultural icon of the northeast.
Other evidence is in the wide use of herbs,
especially common Laotian herbs such as dill.
It is not common to use dried herbs in the
northeast. However, condiments, such as fish
sauce, are often used.
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northeast region of Thailand,
which is also known as Isan, is a high
plateau with low rainfall and porous
soil.
Source:
Source:
Source:
http://farm2.static.flickr.com/1276/1004 http://www.gourmetsleuth.com/im http://www.brucelawson.co.uk/plogger/t
200487_f528be6c06.jpg
ages/tiparos.jpg
humbs/lrg-887-img_6243__large_.JPG
Home Thai Cooking – The Northeastern
Region – Ingredients
Source:
http://alum.mit.edu/ne/whatmatters/20010
7/images/owen1-8.jpg
Source:
http://dan.doxdesk.com/file/Travel%20phot
os/04.%20Thailand/Bangkok/Snakes.jpg
Source: http://rastrup.files.wordpress.com/2007/07/fried-bugs.jpg
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Some of the most commonly used ingredients is the
northeast include chilies, tamarind, fish, and sausage.
Freshwater fish and shrimp are the main sources of
protein in the northeast. However, the people of the
northeast have a reputation for eating anything for
protein including frogs, birds, snakes, and inscets.
Home Thai Cooking – The Northeastern
Region – Dishes and Food Service
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A number of popular dishes originate in the northeast. Two of
theses dishes are:
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Som Tam – A spicy raw papaya salad mixed with chilies, garlic,
tomatoes, green beans, lime juice, and fish sauce.
Larb – A sour minced beef, pork, or chicken salad.
Also, curries made without coconut milk are popular in this region.
In the northeast, meals are generally eaten on a pa kao table made
from either bamboo or rattan.
Source:
http://www.backpackthailand.com/i
mages/thai_food.jpg
Source:
http://www.wired2theworld.com/
Thai06248somtam2.jpg
Source:
http://www.pbase.com/soleilmia/image/4846
0392.jpg
Home Thai Cooking – The Central
Plains Region – Agriculture and Dishes
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The central plains region has long been considered the economic
and cultural center of Thailand. The floating food markets that
some people may associate with Thailand are common to this
region.
The Chao Phraya River flows through this region which makes the
land fertile and supplies many freshwater fish.
Rice is the main agricultural product; however, a variety of fruits,
vegetables, and flowers are grown.
Some commonly grown fruits include:
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Mango
Durian
Custard apple
Pomelos
guava
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Source:
http://www.shunya.net/Pictures/Thailand/Floating
Market2.jpg
Source:
http://www.spurgeon.org/~phil/images/durian.
gif
Source:
http://www.chefsinsa.co.za/Trai
ning/trainingpics/custard%20ap
ple.jpg
Source:
http://img.alibaba.com/photo/513
56105/Honey_Pomelo.summ.jpg
Home Thai Cooking – The Central
Plains Region – Agriculture and Dishes
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Unlike the north and northeast
regions, plain jasmine rice is
preferred. Rice is usually prepared
steamed, but sometimes boiled or
fried.
The vast availability of fresh
seasonal ingredients contributes to
dishes found in the central plains.
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Source: http://www.duelliscool.net/veggies1.jpg
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For example, nam phrik, the chili
paste dip that is popular in other
regions, is served with fresh
seasonal vegetables such as
cucumber, morning glory stalks,
makok leaves, cha-om, and gratin.
Another example would be spicy
Thai salads with the addition of
lemongrass, kaffir lime leaves, and
herbs.
In the central plains region, dishes
are simplistic and rely mostly on
the ingredients for acclaim.
Home Thai Cooking – The Central
Plains Region – Dessert
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Desserts are popular in the
central plains region.
Although many techniques are
employed, most desserts
share three main ingredients:
flour, coconut, and sugar.
Also, fruit is commonly used in
the making of desserts.
 For example, a popular
dessert consist of the
addition of fruit to a light
clear syrup and crushed
ice.
Source: http://www.tcie.com/coconutcraft/images/coconut1.bmp
Source:
http://farm1.static.flickr.com/151/430148682_f889cac
654.jpg
Home Thai Cooking – The Southern
Region – Terrain
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The southern part of Thailand is a long peninsula covered with
flourishing jungle. Located on opposite sides of the peninsula are
the Indian Ocean and the Gulf of Thailand. The coast mainly
consists of beaches and fishing ports. Along the center of this
region rugged limestone mountains can be found. The south is also
the home to some enormous plantations producing pineapple,
coconut, and rubber.
Source: http://alpineclub.stanford.edu/images/tonsai.jpg
Home Thai Cooking – The Southern
Region – Cultural Influences
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Source: http://www.guidelive.com/feature/297/thai.jpg
Southern Thailand shares a border with
Malaysia. Due to the large Muslim population of
Malaysia, an Islamic cultural aspect is present
in the food of southern Thailand.
In specific, there is a wide use of turmeric,
which gives southern food a yellowish color.
Some examples are:
 Gaeng lueng – Spicy coconut shoot soup.
 Khao mok gai – Turmeric rice topped with
chicken.
 Gaeng som – tamarind flavored soup.
Southern curries also tend to have an Indian
influence. One such curry is called massaman.
Massaman uses curry ingredients common to
other regions of Thailand; however, cardamom,
cloves, and cinnamon are incorporated which is
common in India. This type of curry, as well as
many dishes from the south, is presented with
peanuts.
Home Thai Cooking – The Southern
Region – Cultural Influences
Source: http://www.thailandlife.com/food/satay.jpg
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Indonesia has influence on southern dishes.
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Source: http://www.thaiblogs.com/media/chinesefestival2.jpg
Satay, a traditional Indonesian dish, is common in the southern region.
In southern Thailand, satay is usually eaten with a spicy peanut sauce.
The south is the home to a large Chinese community which lends
further cultural influence. In fact, the Chinese community holds a
vegetarian festival in Phuket every year.
Home Thai Cooking – The Southern
Region – Ingredients
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Common ingredients in southern cooking are characterized by local
produce.
Many dishes use coconut as the main ingredient; coconut milk is
used to cool the chilies in curries and soups, coconut flesh is grated
and served as a condiment, coconut oil is used for frying.
Given the overwhelming presence of water, southerners enjoy an
abundant supply of seafood. Many southern dishes include seafood
such as rock lobster, fish, crabs, prawns, squids, clams, and
mussels.
Some of the most famous seafood dishes are:
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Goong ga-thi nor mai sod – Prawns and bamboo shoots in coconut
soup.
Poo pad pong gari – Fried crab with yellow curry.
Goong pad sataw – Fried prawns with twisted cluster beans.
Source: http://www.dkimages.com/discover/previews/796/50086719.JPG
Royal Thai Cuisine
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Royal Thai cuisine refers to the food preparation that originated in
the Grand Palace located in Bangkok. This mile-square area is
where the women of the Royal Court lived.
This area was a complete town in itself. It had a tight network of
housing with narrow streets, gardens, lawns, artificial lakes, and
shops. Also, it had its own government, institutions, laws, and
courts.
At the height of the Grand Palace, during the reign of King Rama V,
the population consisted of nearly three thousand women.
Of those three thousand women, a few were ranked as Queens, but
the majorities were ladies-in-waiting and lower attendants.
The inner palace was where these women were taught the most
refine aristocratic skills. These skills were expected to be perfected
and passed on.
Royal Thai Cuisine Continued
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The royal women of the Grand Palace were taught how to prepare
various foods. The foods they were taught to prepare varied from
outside regional cuisine. There is one main difference between
Royal Thai cuisine and regional home Thai cooking, and that
difference is sophistication.
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Sophistication can then be broken down further into two categories
which are flavor and presentation.
Palace food was meant to be subtle in flavor and highly memorable
in visual appeal.
The most visible palace skill was the art of fruit and vegetable
carving. These carvings were mainly used as garnishes. Some of
the carvings were so intricate that they took as long to create as
the dishes they were garnishing.
Royal Thai Cuisine Continued
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The characteristics of palace cooking included meticulous hours of
preparation and a highly refined presentation style. Two examples
are:
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Foi thong – A blend of egg yolks and sugar transformed into a nest of
golden threads.
Look choop – Tiny imitation fruits shaped by hand from a mixture of
sweet bean paste and coconut milk to exactly match their real-life
counterparts.
Under the rule of King Rama VI royal polygamy came to an end.
After this change, the ladies of the Grand Palace slowly left the
community.
However, palace cooking continued to survive through the
descendants of these royal women.
Today, a number of restaurants strive to recreate the intricacies of
palace cuisine.
Royal Thai Cuisine Continued
Source: http://www.thai-blogs.com/media/thaidessert_2.jpg
Source:
http://www.carvinginstitute.com/images/carving
_gallery_alr.jpg
Source:
http://www.thaiwaysmagazine.com/th
ailand/image/thai_desserts.JPG
Source:
http://www.crowntex.co.th/images/the_grand_pala
ce.jpg
Final Thoughts
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Thai cuisine is rich in history. The history has served as
a base for modern Thai cuisine. Modern Thai cuisine is
a complex art. This is exemplified through the
differences in the culinary arts of Thailand. Home Thai
cooking is a flavorful cuisine, with simplistic
preparation and presentation, differing by region. In
contrast, Royal Thai cuisine demonstrates the lavish
and sophisticated extremes of Thai cuisine. Thai
cooking has certainly evolved into a complex cuisine
with many variations in flavors, ingredients,
techniques, and sophistication.
Some Thai Recipes Featured
Nam Phrik
Source: http://www.recipesource.com/text/ethnic/asia/thai/recipe216.txt
Some Thai Recipes Featured Continued
Som Tam
Source: http://www.recipespin.com/print.aspx?id=2914
Some Thai Recipes Featured Continued
Thai Curry (Massaman)
Source: http://thaifood.about.com/od/thaicurrypasterecipes/r/massamanpaste.htm
Sources Used In My Research Paper and
Reflected in the Text of This Presentation
* All pictures and recipes are cited within the individual slide.