"Taking pride in the past and pleasure in the present, we Thai’s preserve
our heritage to a marked degree with an indelible quality of “Thai-ness”,
creating a culture that is full of diversity. Thailand’s culinary arts are
perfect testimony to this unique culture. For us food is all important, an
expression of our very identity. The Thai equialent of the casual greeting,
“How are you?” translates as “Have you eaten yet?” And the common verb
to eat, “Kin Khao”, literally means to eat rice. Rice is Thailand’s staple,
while the fertile lands further yield a huge variety of green vegetables, herbs,
spices, and tropical fruits. Rivers, lakes and coastal waters provide a wealth
of fish and seafood.Such an abundance of fresh rather than preserved
ingredients contributes to the distinctiveness of the cuisine. Thai cooking has
evolved over centuries, however, and local culinary styles have been augmented
and developed through a mosaic of external influences. This is not to say Thai
food is eclectic. Foreign influences (a motable example being the use of coconut
milk in curries) have always been adapted with a distinct stle so that the outcome
is fresh and different. Thai herbs and spices, such as kaffir lime and lemon
grass, along with other flavers such as garlic, ginger, nutmeg, cloves, coriander,
turmeric, red and green chilies and kapi (shrimp paste) give distinction. But
most essentially Thai food is characterized by the balance and harmony of an
amazing blend of hot, sweet, and sour flavors. The key to it all is subtlety. Thai
dining culture is also distinct.