Thai Food. Thai food is a hybrid, influenced by many cuisine similar to a creature in Thai Mythology: the head of an elephant (strength), the body of a lion (power), and winds sprouting from 4 legs (ability to fly). Influences from other cultures.
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Thai food is a hybrid, influenced by many cuisine similar to a creature in Thai Mythology: the head of an elephant (strength), the body of a lion (power), and winds sprouting from 4 legs (ability to fly).
Thai is divided into four distinct regions: North, Northeast, Central, and South.
Each has its own unique character, climate, language, personality, and cuisine.
Climate: subtropical with long hours of sunshine and high humidity. Three seasons: hot-march to June, Rainy-July to Oct, Cool-Nov to Feb. Low 20˚C, high 37˚C. The climate is suitable for the cultivation of a wide range of tropical and semi-tropical agricultural crops
Land: arable land 34%, permanent crop 6%, permanent pastures 2%, forests and woodland 26%, others 32%.
Traditional feast called Khuri Toke-dinner for important guests or dignitaries
2-foot-tall round table with upward rim with northern delicacies: a curry fish, vegetable soup, chicken salad, pork rinds sausages, rice puff, fresh vegetables and Nam Ton beverage.
Bamboo container with sticky rice, bowl of water for rinsing hands, hand-rolled local cigarettes, northern classical dances and music.
A high semi-arid plateau used mainly for cattle and growing crops such as rice and maize. Poorest region due to drought
Small lunch box: creative eating making use of most of resources of sticky rice (heavier to stomach)
Soup: one or two dominant flavors from local herbs and spices, in clear broth (no coconut milk, too luxuary), simple dishes, easy to prepare
Papaya salad with fish sauce, lime juice and herbs
Produces most of the preserved products in meats and vegetables, example: raw salt fermented fish, dried and salt-cured beef, and bamboo shoots in brine (prepared for drought or flood)
Local delicacies to survive extreme environment: deep-fried silkworms, grilled lizards, crickets, and red ants salad.
Sticky bean dish with shrimp