Thai cuisine
Thai Cuisine
Thai cuisine (pronunciation: /taɪ kwiːˈziːn/) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.
Etymology
The term "Thai cuisine" is a compound word. "Thai" (/taɪ/) refers to the people, culture, and language of Thailand. "Cuisine" (/kwiːˈziːn/) is a French word that entered English usage in the late 18th century and means "kitchen", but is used to refer to the style of cooking or the food of a certain area.
Ingredients
Thai cuisine is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter. Thai food is also known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.
Dishes
Thai dishes use a wide variety of ingredients, some of which include: rice, noodles, vegetables, seafood, meats, fruits, curry pastes, herbs, and spices. Some popular Thai dishes include Pad Thai, Green Curry, Tom Yum Soup, and Mango Sticky Rice.
Regional Variations
Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main regions of Thailand: Bangkok, Central Thai, Isan, Northern Thai, and Southern Thai.
See Also
External links
- Medical encyclopedia article on Thai cuisine
- Wikipedia's article - Thai cuisine
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski