Culinary Art ‘2015

Tables and chairs were introduced as part of a broader Westernization drive during the reign of King Mongkut, Rama IV. "rice covered with curry"), or for short khao kaeng (lit. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal.[23][24] Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon. The traditional recipe for a rice dish could include as many as 30 varieties of rice.[30] That number has been drastically reduced due to genetic modifications. Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, because of their diverse ethnic populations and cultures.[3] The cuisine of such countries simply cannot be represented by any single, national dish. The identification of Latin-American national dishes is stronger among expatriate communities in North America.[3] In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. It reflects its culture, environment, ingenuity and values. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International.

Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. Nouvelle cuisine (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.