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Thai Cooking Course Reference

 

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal:

  • sour;

  • sweet;

  • salty;

  • creamy;

  • and spicy.

 

Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines:

 

“Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavors, but to a Thai that’s important, it’s the complexity they delight in.”

 

Thai cuisine is one of the most popular cuisines in the world.

In 2011, seven of Thailand’s popular dishes appeared on the list of the “World’s 50 Most Delicious Foods (Readers’ Pick)“— a worldwide online poll of 35,000 people by CNN Travel.

Thailand had more dishes on the list than any other country.

They were:

  • Tom yam goong (4th);
  • Pad Thai (5th);
  • Som tam(6th);
  • Massaman curry (10th);
  • Green curry (19th);
  • Thai fried rice (24th);
  • Moo nam tok (36th).

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