The Monarchy and religion are the two sacred cows in
Thailand. Thais are tolerant of most kinds of behaviour
as long as it doesn't insult one of these. Buddhism is
the dominant religion, and orange-robed monks and
gold, marble and stone Buddhas are common sights.
The prevalent form of Buddhism practised is the
Theravada school, which emphasises the potential of
the individual to attain nirvana without the aid of saints
or gurus. Make sure you are suitably dressed when
visiting a temple - no shorts or singlets.
Thai is a complicated language with its own unique
alphabet, but it's fun to try at least a few words. The
main complication with Thai is that it is tonal: the same
word could be pronounced with a rising, falling, high,
low or level tone and could theoretically have five
meanings!
Thai art, principally sculpture and architecture, is
divided into a number of historical styles beginning with
Mon (6th-13th C), Khmer (7th-13th C), Peninsular (until
14th C), Lan Na (13th-14th C), Sukhothai (13th-15th C),
Lopburi (10th-13th C), Suphanburi-Sangkhlaburi
(13th-15th C), Ayuthaya A (1350-1488), Ayuthaya B
(1488-1630), Ayuthaya C (1630-1767) and Ratanakosin
(19th C to present). Classical Thai music and theatrical
dance are also popular artistic forms.
Thai Food
Thai food is internationally famous. Whether chilli-hot or
comparatively bland, harmony is the guiding principle behind each
dish. Thai cuisine is essentially a marriage of centuries-old Eastern
and Western influences harmoniously combined into something
uniquely Thai. The characteristics of Thai food depend on who cooks
it, for whom it is cooked, for what occasion, and where it is cooked to
suit all palates.
Originally, Thai cooking reflected the characteristics of a waterborne
lifestyle. Aquatic animals, plants and herbs were major ingredients.
Large chunks of meat were eschewed. Subsequent influences
introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais
shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced
with herbs and spices.
Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw
the introduction of flying, stir frying and deep-frying. Culinary influences from the 17th century
onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai
cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them
while serving in South America.
Thais were very adapt at 'Siamese-ising' foreign cooking methods, and substituting
ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk
substituted for other daily products. Overpowering pure spices were toned down and
enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices
were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged
that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for
longer periods.
Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to
enjoy complementary combinations of different tastes. A proper Thai meal should consist of a
soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced
salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced
by non spiced items. There must be a harmony of tastes and textures within individual dishes
and the entire meal.
Eating & Ordering Thai Food
Thai food is eaten with a fork and spoon. Even single dish meals such
as fried rice with pork, or steamed rice topped with roasted duck, are
served in bite-sized slices or chunks obviating the need for a knife.
The spoon is used to convey food to the mouth.
Ideally, eating Thai food is a communal affair involving two or more
people, principally because the greater the number of diners the greater the number of dishes
ordered. Generally speaking, two diners order three dishes in addition to their own individual
plates of steamed rice, three diners four dishes, and so on. Diners choose whatever they
require from shared dishes and generally add it to their own rice. Soups are enjoyed
concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently.
Spicy dishes, not independently. Spicy dishes are "balanced" by bland dishes to avoid
discomfort.
The ideal Thai meal is a harmonious blend of the spicy, the
subtle, the sweet and sour, and is meant to be equally satisfying
to eye, nose and palate. A typical meal might include a clear soup
(perhaps bitter melons stuffed with minced pork), a steamed dish
(mussels in curry sauce), a fried dish (fish with ginger), a hot
salad (beef slices on a bed of lettuce, onions, chillies, mint and
lemon juice) and a variety of sauces into which food is dipped.
This would be followed by sweet desserts and/or fresh fruits
such as mangoes, durian, jackfruit, papaya, grapes or melon.
Titbits These can be hors d'oeuvres, accompaniments,
side dishes, and/or snacks. They include spring rolls, satay, puffed rice
cakes with herbed topping. They represent the playful and creative nature
of the Thais
Salads A harmony of tastes and herbal flavours are essential.
Major tastes are sour, sweet and salty. Spiciness comes in different
degrees according to meat textures and occasions.
General Fare A sweet and sour dish, a fluffy omelette, and
a stir-fried dish help make a meal more complete.
Dips Dips entail some complexity. They can be the
major dish of a meal with accompaniments of vegetables and some meats.
When dips are made thinly, they can be used as salad designs. A particular
and simple dip is made from chillies, garlic, dried shrimps, lime juice,
fish sauce, sugar and shrimp paste.
Soups A good meal for an average person may consist
simply of a soup and rice. Traditional Thai soups are unique because they
embody more flavours and textures than can be found in other types of food.
Curries Most non-Thai curries consist of powdered or
ground dried spices, whereas the major ingredients of Thai curry
are fresh herbs. A simple Thai curry paste consists of dried chillies,
shallots and shrimp paste. More complex curries include garlic, galanga,
coriander roots, lemon grass, kaffir lime peel and peppercorns.
Single Dishes Complete meals in themselves , they include rice
and noodle dishes such as Khao Phat and Phat Thai.
Desserts No good meal is complete without a Thai dessert.
Uniformly sweet, they are particularly welcome after a strongly spiced
and herbed meal.
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