Thai food 123 -2003

Thai FoodIn the Central

Present by

Sanphet

Thanyarat

Parinya

Kanokwan

Thai foods are the country's food dish . That have

accumulated and transmitted continuously from the past. As a national identity of Thailand

that is regarded as the national culture of Thailand ,too. Thailand 's most famous dish is tuna and sauce with a

side that came in a set.

The percentage of the 50 most delicious foods in the world for 2554 by CNN (CNN) showed that Thai foods are in many ranks such as papaya salad at 46th, Nam Tok Moo at 19th, Tom Yum Goong at 8th and curry Massaman ranked 1st.

46th 19th

8th

1st

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Thai people are related with the river that make Thai food kitchen consists of fish, grilled fish, roasted chili eating fresh vegetables. Then we can be processed to be stored for along time whether the fish dry, salted pickled condiments.

Thai people get spicy food from the chili and have been taken from of the Portuguese priest in the Vishnu era.

The fried foods voltage derived from Chinese immigrants who arrived to Thailand in the Rattanakosin period.

Origin : Sukhothai periodThai food in the Sukhothai inscriptions and literature for evidence of the importance of worlds Phaya Ruang Lithai. It was mentioned in the past that Thais had rice for the main food by eating with the meat, fish and other meat to cook that’s called “curry" in Tri Bhum Pra Ruang that was the origin of the word Mor Khao Mor Kaeng. Vegetables were mentioned in the inscriptions were cucurbita pepo, melon and pumpkins. The desserts were used raw materials such as rice and honey and part liked eating fruit instead of desserts.

Origin : Ayutthaya periodThis period is considered the golden age of

Thailand. Thai people contacted with foreigners, both in the West and the East. From the documents of foreigners found the Thai people eat simple. Remains essentially a boiled fish curries and it is estimated that using of oil in cooking – from the coconut oil and coconut milk fats or oils rather than animal oil. Chinese foods are expected to have more during the late Ayutthaya period since Thailand cut off relation with the west. Therefore Thai foods in Ayutthaya got cultural food through both a diplomatic and trade relations with other countries . And historical evidence that was the most foreign food prevalent in the palace and distributed to the public and merged to become a food eventually.

Origin : Ayutthaya period

Origin : Thonburi periodFrom the evidence presented in the book named Phoh Klua Hua Pah. That was the second cooking book of Thailand by Madam Wong Plien Phasakornwong was found the continuity of culture, cuisine of Thai foods from Sukhothai to Ayutthaya. And she also believed that Thai foods probably continuity from Thonburi period to Ratanakosin Period through kinship and social duties . And Thai foods in Thonburi period were similar to the Ayutthaya period. But the more special is the national dish of China in Ayutthaya.

Origin : Ratanakosin period

The study of the Thai foods in this period have defined the first generation from the

reign of King Rama 1 to 3 and second since age 4 until at the present as follows.

Central Thai FoodsThe local Central Thai foods are different sources

.Influenced by foreign countries such as coconut curry spices come from Hindus. Stir with oil are from China. Foods are usually a inventiveness in particular, from the palace being creative taste exquisite food and are often a side dishes.

Tom yum koongTom yum koong

•medium-size shrimps, deveined•10 mushrooms•1 stalk of lemon grass (lightly pounded and cut into 2' long)•3 lime leaves•1 teaspoon of salt•2 tablespoons of fish sauce•3 tablespoons of lime juice•6 hot peppers (pounded lightly)•4 cups of water•1/2 cup of roughly cut coriander leaves

Ingredients

Preparations1. Remove the shrimp shell but leave the tails (for good

appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.

2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.

3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.

Language Focus1.accumulated

gather together or acquire an increasing number or quantity of

เก ็บสะสม, รวบรวม

2. transmitted cause (something) to pass on from one person or place to another ส่ง

3. continuously forming an unbroken whole; without interruption

เร ื่อยๆ, สืบต ่อก ันมา

4. national a citizen of a particular countryแห่งชาติ, ประจ ำาชาติ

5. regarded consider or think of in a specified way

ได ้ร ับการยกย่อง

6. culture the arts and other manifestations of human intellectual achievement regarded collectively

ว ัฒนธรรม

7. percentage a rate, number, or amount in each hundred อัตราร ้อยละ

8.grilled fish cook (food) using a grill การย ่าง , ปลาย ่าง

9.roasted cook (food, especially meat) by prolonged exposure to heat in an oven or over a fire

ยา่ง

10. condiments

a substance such as salt, mustard, or pickle that is used to add flavour to food

เคร ื่องปร ุงรส

11.inscriptions

a thing inscribed, as on a monument or in a book

จาร ึก

12. literaturewritten works, especially those considered of superior or lasting artistic merit

วรรณกรรม , งานเขยีน

13.swamp overwhelm or flood with water บึง

14. Considered think carefully about (something), typically before making a decision

ถือว ่า

15. Essentially used to emphasize the basic, fundamental, or intrinsic nature of a person or thing

เป ็นหล ัก , สำาค ัญ

16. Influenced the capacity to have an effect on the character, development, or behavior of someone or something, or the effect itself

อิทธ ิพล

17. lemon grass a fragrant tropical grass which yields an oil that smells of lemon. It is widely used in Asian cooking and in perfumery and medicine

ตะไคร ้

18. teaspoon a small spoon used typically for adding sugar to and stirring hot drinks or for eating some foods

ช้อนชา

19. Papaya salad ส้มต ำา

20. Nam Tok Moo นำ้าตกหมู

21. Tom Yum Goong ต้มย ำาก ุง้

22. Curry Massaman แกงมัสม ั่น

23. Cooked rice ขา้วสวย

24. Sticky rice ขา้วเหนียว

25.Sukhothai period อาณาจักรส ุโขทัย

26. Ayutthaya period อาณาจักรอยธุยา

27. Thonburi period อาณาจักรธนบุร ี

28. Ratanakosin period กร ุงร ัตนโกส ินทร ์

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