Earth and Space

in G8
Name: Cristine Genora
Gr & Sec: 8- Atis
Teacher: Ms. Mary ann G Magpusao

Student Profile
 Portfolio
in
Earth and Space
Regional cuisines and historical influences

The art of vegetable carving is thought to have originated in the Sukhothai Kingdom nearly 700 years ago.[4]
Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main regions of
Thailand:

Bangkok: cuisine of the Bangkok metropolitan area, with Teochew and Portuguese influences. In addition,
as a capital city, Bangkok cuisine is sometimes influenced by more dedicated royal cuisine. Tastes and looks
of food in Bangkok have changed somewhat over time as they have been influenced by other cuisines such
as Asian, European or Western countries.
Central Thai: cuisine of the flat and wet central rice-growing plains, site of the former Thai kingdoms of
Sukhothai and Ayutthaya, and the Dvaravati culture of the Mon people from before the arrival of Siamese
in the area. Coconut milk is one of major ingredients used in Central Thai cuisine.
Isan or northeastern Thai: cuisine of the more arid Khorat Plateau, similar in culture to Laos and also
influenced by Khmer cuisine. The best-known ingredient is probably pla ra (fermented fish).
Northern Thai: cuisine of the cooler valleys and forested mountains of the Thai highlands, once ruled by the
former Lanna Kingdom and home of Lannaese, the majority of northern Thailand. This cuisine shares a lot of
ingredients with Isan.
Southern Thai: cuisine of the Kra Isthmus which is bordered on two sides by tropical seas, with its many
islands and including the ethnic Malay, former Sultanate of Pattani in the deep south. Some food base on
Hainanese and Cantonese influence.

Kaeng phet pet yang, a legacy of the palace cuisine of Ayutthaya

Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one
another over the course of many centuries. Regional variations tend to correlate to neighboring states
(often sharing the same cultural background and ethnicity on both sides of the border) as well as climate
and geography. Northern Thai cuisine shares dishes with Shan State in Burma, northern Laos, and also with
Yunnan Province in China, whereas the cuisine of Isan (northeastern Thailand) is similar to that of southern
Laos, and is also influenced by Khmer cuisine from Cambodia to its south, and by Vietnamese cuisine to its
east. Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric,
has that in common with Indian, Malaysian, and Indonesian cuisine.[5][6][7] In addition to these regional
cuisines, there is also Thai royal cuisine which can trace its history back to the cosmopolitan palace cuisine
of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques, presentation, and use of
ingredients were of great influence to the cuisine of the central Thai plains.[8][9][10]

Chili peppers, originally from the Americas, were introduced to Thailand by the Portuguese and Spanish.
Many dishes that are now popular in Thailand were originally Chinese dishes. They were introduced to
Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started
settling in larger numbers from the late–18th century onward, mainly in the towns and cities, and now form
the majority of Thai Chinese.[11][12][13] Such dishes include chok (Thai: โจ๊ก), rice porridge; salapao
(steamed buns); kuaitiao rat na (fried rice-noodles); and khao kha mu (stewed pork with rice). The Chinese
also introduced the use of the wok for cooking, the technique of deep-frying and stir frying dishes, several
types of noodles, taochiao (fermented bean paste), soy sauces, and tofu.[14] The cuisines of India and
Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise
to Thai adaptations and dishes such as kaeng kari (yellow curry)[15] and kaeng matsaman (massaman
curry).[16][17]

Western influences, starting in 1511 when the first diplomatic mission from the Portuguese arrived at the
court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de
ovos, and sangkhaya, where coconut milk replaces cow's milk in making a custard.[18] These dishes were
said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed
Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine
Phaulkon, a Greek adviser to King Narai. The most notable influence from the West must be the
introduction of the chili pepper from the Americas in the 16th or 17th century. It, and rice, are now two of
the most important ingredients in Thai cuisine.[19] During the Columbian Exchange, Portuguese and
Spanish ships brought new foodstuffs from the Americas including tomatoes, corn, papaya, pea eggplants,
pineapple, pumpkins, culantro, cashews, and peanuts.

Serving

Phat thai kung, accompanied with a spoon

Thai food was traditionally eaten with the hand [20][21] while seated on mats or carpets on the floor or
coffee table in upper middle class family, customs still found in the more traditional households. Today,
however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part of a broader
Westernization drive during the reign of King Mongkut, Rama IV. The fork and spoon were introduced by
King Chulalongkorn after his return from a tour of Europe in 1897 CE.[22]

Important to Thai dining is the practice of khluk, mixing the flavors and textures of different dishes with the
rice from one's plate. The food is pushed by the fork, held in the left hand, into the spoon held in the right
hand, which is then brought to the mouth.[23] A traditional ceramic spoon is sometimes used for soup, and
knives are not generally used at the table.[1] It is common practice for both the Thais and the hill tribe
peoples who live in Lanna and Isan to use sticky rice as an edible implement by shaping it into small, and
sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side
dishes and eaten.

Thai meal in a village temple

Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of the Thai Chinese,
and a few other cultures such as the Akha people, who are recent arrivals from Yunnan Province, China.
Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. Chopsticks are
mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese, or Korean
restaurants. Stir fried noodle dishes such as pad Thai, and curry-noodle dishes such as khanom chin nam
ngiao, are also eaten with a fork and spoon in the Thai fashion.

Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. The dishes
are all served at the same time, including the soups, and it is also customary to provide more dishes than
there are guests at a table. A Thai family meal would normally consist of rice with several dishes which
should form a harmonious contrast of flavors and textures as well as preparation methods. Traditionally, a
meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the
most crucial component of any Thai meal.[24][25] Khrueang chim, considered a building block of Thai food
by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or
cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with
coconut milk called lon. The other elements would include a clear soup (perhaps a spicy tom yam or a
mellow tom chuet), a curry or stew (essentially any dish identified with the kaeng prefix), a deep-fried dish
and a stir fried dish of meat, fish, seafood, or vegetables.
A plate of raw vegetables and herbs, together with nam phrik kapi, is often served as a free complimentary
dish at southern Thai eateries.
In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments,
either brought to the table by wait staff or present at the table in small containers. These may include: phrik
nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili
sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as khao
kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are
served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly
spicy dishes. They often feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the
khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir fry, tends to counteract the
spiciness.

When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and
filling. An alternative is to have one or smaller helpings of curry, stir fries and other dishes served together
on one plate with a portion of rice. This style of serving food is called khao rat kaeng (lit., "rice covered with
curry"), or for short khao kaeng (lit., "rice curry"). Eateries and shops that specialize in pre-made food are
the usual place to go to for having a meal this way. These venues have a large display showing the different
dishes one can choose. When placing their order at these places, Thais will state if they want their food
served as separate dishes, or together on one plate with rice (rat khao). Very often, regular restaurants will
also feature a selection of freshly made "rice curry" dishes on their menu for single customers.