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Thai
people have a real passion for good food. The local gastronomy joins the ancient
knowledge of a cuisine made of elaborate and genuine dishes with the fine art of
decorating a table.
Bitter,
sweet, salt, sour and spicy: these are the five flavours always found in all
Thai dishes, measured out in the right balance. Thai cooking is rich with
traditional flavours, as it derives from many different cultures: several foods
derive from the Chinese cuisine (such as fish cooked using many different
spices, omelette filled with pork meat, vegetables cooked with pieces of chicken
and shrimps, duck, steamed rice and of course the traditional spaghetti) and
every Thai can eat with the typical sticks, even if cutlery is very common. Also
their way of eating is reminiscent of the Chinese culture, as normally each
course is divided among all the people
sharing the same table.
In
addition to
the Chinese tradition, we should mention the contact with the Arab merchants
(from whom the Thai have especially acquired the taste for the satay, the spit
of lamb or wether) and above all the Indian tradition, particularly on curry and
how to use coconut milk to temper the spicy flavours.
Savoury
meals always end up with a wide variety of fruit.
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