Culinary Art ‘2015

In his book The Principles of Thai Cookery, celebrity chef, writer and authority on Thai cuisine McDang wrote: "What is Thai food? Every country in the world has its own food profile. Thai food was traditionally eaten with the right hand[19][20] while seated on mats or carpets on the floor, customs still found in the more traditional households. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Sticky rice, not jasmine rice, is the staple food in the local cuisines of Northern Thailand and of Isan (Northeastern Thailand), both regions of Thailand directly adjacent to Laos with which they share many cultural traits. Thai farmers historically have cultivated tens of thousands of rice varieties. Thai farmers historically have cultivated tens of thousands of rice varieties. They often feature as a garnish, especially with one-dish meals. They are tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th). Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. The identification of Latin-American national dishes is stronger among expatriate communities in North America.[3] In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. It reflects its culture, environment, ingenuity and values. Thai cuisine is the national cuisine of Thailand. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines: "Thai food ain't about simplicity. These venues have a large display showing the different dishes from which one can choose. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao. The identification of Latin-American national dishes is stronger among expatriate communities in North America.[3] In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. Both Peru and Ecuador claim ceviche as their national dish. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines: "Thai food ain't about simplicity. "rice covered with curry"), or for short khao kaeng (lit.

Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. Nouvelle cuisine (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.