Culinary Art ‘2015

The traditional recipe for a rice dish could include as many as 30 varieties of rice.[30] That number has been drastically reduced due to genetic modifications. Balance, detail and variety are of paramount significance to Thai chefs. 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 CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese.[10][11][12] 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). Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Simplicity isn't the dictum here, at all. "beautiful rice"). Once the rice is steamed or cooked, it is called khao suai (lit. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Thai noodle dishes, whether stir-fried like phat Thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally.. It's about the juggling of disparate elements to create a harmonious finish. The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, several types of noodles, taochiao (fermented bean paste), soy sauces, and tofu.[13] 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)[14] and kaeng matsaman (massaman curry). Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Thai cuisine is the national cuisine of Thailand. Goat and mutton are rarely eaten except by Muslim Thais. Both Peru and Ecuador claim ceviche as their national dish. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Goat and mutton are rarely eaten except by Muslim Thais. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes.

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.