Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
As an acknowledged expert of Thai cuisine, Australian chef David Thompson explains Thai food to a Western audience: “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 flavours, but to a Thai that’s important, it’s the complexity they delight in.”
One survey held in 2003 by the Kellogg School of Management and Sasin Institute showed that Thai cuisine ranked 4th when people were asked to name an ethnic cuisine, after Italian, French and Chinese cuisine. When asked “what is your favourite cuisine?”, Thailand’s cuisine came in at 6th place, behind the three aforementioned cuisines, and Indian and Japanese cuisine.
In the list of the “World’s 50 most delicious foods”, compiled by CNN in 2011, som tam stands at place 46, nam tok mu at 19, tom yam kung on 8, and massaman curry stands on first place as most delicious food in the world. In a reader’s poll held a few months later by CNN, mu nam tok came in on place 36, Thai fried rice at 24, green curry stands on 19, massaman curry on place 10, and Thai som tam, pad Thai and tom yam kung hold places 6, 5 and 4.[19
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