Cuisine
Thai food is internationally famous. Whether chili-hot or comparatively mild, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of Eastern and Western influences combined into something truly unique.
Much of what is known about Thai cuisine evolved in the Central region. Rice, fish and vegetables, flavored with garlic, black pepper and nam pla (fish sauce), along with an abundance of fresh fruit, comprised the basic diet of Sukhothai. With the rise of Ayutthaya, other elements were added. That now essential ingredient, the fiery chili pepper, was introduced at this time—along with the equally popular coriander, lime and tomato. These may have been brought from their native South America by the Portuguese, who also left a lasting imprint in the form of popular Thai sweets based on egg yolk and sugar. Other influences came from India, Japan, Persia, and especially China.
A century ago, meals were eaten by hand, pressing the rice into the little balls; today a spoon and fork are used for eating rice, while chopsticks are used for Chinese-type noodles.
Thai food differs from region to region. Unlike the North and Northeast, where glutinous rice is popular, Central Thais like the fragrant plain variety, most commonly steamed. In addition to freshwater fish, there is seafood from the Gulf of Thailand, as well as a wide range of fresh vegetables. Chinese-Thai food is popular in cities like Bangkok, particularly in the form of numerous noodle dishes.
