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Culinary History of
Thailand |
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Thailand is described
as a land where "there is rice in the fields and fish in the water".
In the ancient
dynasty times of Thailand the meals were simple and consisted generally of rice
accompanied by two or three side dishes. The food was lightly cooked and seasoned. Since red hot chilies were unknown the food was
made hot with black pepper. The people of Thai
made good use of the sea life around them and the spices that were to their South. The
dishes were low in fat and high in seasonings. In the old days food was grilled on a wood
fire or boiled in a clay pot. The men sat
crossed-legged, the woman with their legs tucked behind them, so that feet were always
pointing away from the group. Serving dishes were placed at random and most of the food
dishes were served all at once. Perfumed and sweetened water was served with Thai food as
a tradition in the old days.
The meals were
simple, beautiful affairs with grace, beauty and spirituality which more than made up for
any formality and grandeur.
The complex
techniques for preparing foods and carving fruits and vegetables were perfected in King
Rama the fifth’s court. Fruits and
vegetables were made to look like flowers, leaves, and abstract designs.
During
the reign of King Narai the Great, Thai food took a great leap forward. As trade with
Thailand increased the idea of adding milk to foods was introduced to Thailand.
Thais did not use coconut milk in their food prior to the arrival of foreigners.
Through experimentations the use of coconut milk in curries became the norm.
The Thai have
perfected the art of flavors over time. The
land has always produced many indigenous spices, herbs and seasonings and ancient trade
and cultural exchange also brought in spices from China, India and Java.
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