Editing Thai cuisine (section)

==History==

===Historical influences===

[[File:Thai vegetable carving.jpg|thumb|The local art of [[vegetable carving]] is believed to have begun in the [[Sukhothai Kingdom]] nearly 700 years ago.<ref>{{cite web |url=http://www.thaicarving.co.uk/php/history.php |title=The History of Thai Fruit and Vegetable Carving |access-date=2014-12-11 |url-status=dead |archive-url=https://web.archive.org/web/20151125120930/http://www.thaicarving.co.uk/php/history.php |archive-date=25 November 2015 |df=dmy-all }}</ref>]]

Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors, especially Cambodia, Laos, Myanmar, India, Malaysia and Indonesia, have influenced one another over the course of many centuries.

According to the Thai monk Venerable [[Buddhadasa]] Bhikku's writing, ‘India's Benevolence to Thailand’, Thai cuisine was [[History of Indian influence on Southeast Asia#Thailand|influenced]] by [[Indian cuisine]]. He wrote that Thai people learned how to use [[Ayurveda|spices]] in their food in various ways from Indians. Thais also obtained the methods of making [[Ayurveda|herbal medicines]] from the Indians. Some plants like sarabhi of the family [[Clusiaceae|Guttiferae]], panika or [[Parijata|harsinghar]], phikun or ''[[Mimusops elengi]]'' and bunnak or the [[Mesua ferrea|rose chestnut]] etc. were brought from India.<ref name="indthai">{{cite news | url=http://www.esamskriti.com/essay-chapters/Historical-Ties-India-and-Thailand-1.aspx | title=Historical Ties India and Thailand | access-date=4 April 2020 | archive-date=28 January 2017 | archive-url=https://web.archive.org/web/20170128152426/http://www.esamskriti.com/essay-chapters/Historical-Ties-India-and-Thailand-1.aspx | url-status=live }}</ref> According to the book ''[[Mae Khrua Hua Pa]]'' (first published in 1908) by Lady [[Plian Bhaskarawongse]], she found that Thai cuisine had a strong gastronomical cultural line from Sukhothai (1238–1448) through Ayuttthaya (1351–1767) and Thonburi period (1767–1782) vis-à-vis Siamese governmental officers' daily routines (such as royal cooking) and their related cousins. Thai food during the Thonburi period tended to be more similar to that from the Ayutthaya period, except the addition of Chinese food resulted from her prosperous international trade.<ref name="ภาสกรวงษ์">{{cite book |year = 1908 |title = Mae Krua Hua Pa (แม่ครัวหัวป่าก์) |location=Bangkok |publisher=Sataporn Books |author-link=เปลี่ยน ภาสกรวงษ์ |isbn=978-6-160-04279-1 }}</ref><ref name="Pewporchai">{{Cite journal |author-link=Passapong Pewporchai|title= A Study of Cooking Terms in Thai Recipe Book: A Case of Her Ladyship Plian Bhaskarawongse's "Mae Krua Hua Pa" Recipe Book |journal=Journal of Liberal Arts |year=2017 |pages=138–165}}</ref>

[[File:Phrik khi nu.jpg|thumb|[[Chili pepper]]s, originally from the Americas, were introduced to Thailand by the Portuguese and Spanish.]]

Western influences, starting in 1511 when the first diplomatic mission from the [[Portuguese people|Portuguese]] arrived at the court of Ayutthaya, have created dishes such as ''foi thong'', the Thai adaptation of the Portuguese [[fios de ovos]], and ''[[Coconut custard|sangkhaya]]'', where coconut milk replaces cow's milk in making a custard.<ref>{{cite web|url=http://thailand.prd.go.th/ebook/kitchen/content/ch3.html |title=Chapter3 |publisher=Thailand.prd.go.th |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20131015072010/http://thailand.prd.go.th/ebook/kitchen/content/ch3.html |archive-date=15 October 2013 }}</ref> These dishes were said to have been brought to Thailand in the 17th century by [[Maria Guyomar de Pinha]], a woman of mixed [[Japanese people|Japanese]]-[[Portuguese people|Portuguese]]-[[Bengali people|Bengali]] ancestry who was born in Ayutthaya, and became the wife of [[Constantine Phaulkon]], a Greek adviser to [[King Narai]]. The most notable influence from the West must be the introduction of the [[chili pepper]] from the [[Americas]] in the 16th or 17th century. It, and rice, are now two of the most important ingredients in Thai cuisine.<ref>{{cite book|last=Cummings|first=Joe|author-link=Joe Cummings (travel writer)|title=World Food: Thailand|year=2000|publisher=Lonely Planet|location=Melbourne, Australia|page=79}}</ref> During the [[Columbian Exchange]], [[Portuguese people|Portuguese]] and [[Spanish people|Spanish]] ships brought new foodstuffs from the Americas including [[tomato]]es, [[maize|corn]], [[papaya]], [[Solanum torvum|pea eggplants]], [[pineapple]], [[pumpkin]]s, [[culantro]], cashews, and peanuts.

===Regional variations===

Regional variations tend to correlate to neighboring states (often sharing the same cultural background and [[Ethnic group|ethnicity]] on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with [[Shan State]] in Burma, northern [[Laos]], and also [[Yunnan cuisine|with Yunnan]] Province in China, whereas the cuisine of [[Isan]] (northeastern Thailand) is similar to [[Lao cuisine|that of Southern Laos]], and by [[Vietnamese cuisine]] to its east. Southern Thailand, with many dishes that contain liberal amounts of [[coconut milk]] and fresh [[turmeric]], has that in common with [[Indian cuisine|Indian]], [[Malaysian cuisine|Malaysian]], and [[Indonesian cuisine]].<ref>{{cite web |url=http://www.thaiso.com/thailand-a-z/thai-food.htm |title=Thai Food |publisher=thaiso.com |date=20 January 2010 |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20130927135622/http://www.thaiso.com/thailand-a-z/thai-food.htm |archive-date=27 September 2013 |df=dmy-all }}</ref>

Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main [[regions of Thailand]]:
* [[Bangkok Metropolitan Region|Bangkok]]: cuisine of the Bangkok metropolitan area, with [[Teochew cuisine|Teochew]] and [[Portuguese people|Portuguese]] influences. In addition, as a capital city, Bangkok cuisine is sometimes influenced by more dedicated royal cuisine. Tastes and looks of food in Bangkok have changed somewhat over time as they have been influenced by other cuisines such as Asian, European or Western countries.
* [[Central Thailand|Central Thai]]: cuisine of the flat and wet central [[rice production in Thailand|rice-growing]] plains, site of the former Thai kingdoms of [[Sukhothai Kingdom|Sukhothai]] and [[Ayutthaya Kingdom|Ayutthaya]], and the [[Dvaravati]] culture of the [[Mon people]] from before the arrival of [[Thai people|Siamese]] in the area. [[Coconut milk]] is one of major ingredients used in Central Thai cuisine. 
* [[Isan]] or Northeastern Thai: cuisine of the more arid [[Khorat Plateau]], influenced by the [[culture of Laos]] and also by [[Khmer cuisine]].<ref>{{cite book |editor1=Holger Y. Toschka |editor2=Valeeratana K. Sinsawasdi |editor3=Nithiya Rattanapanone |title=The Science of Thai Cuisine: Chemical Properties and Sensory Attributes |chapter=Thai Cuisine Identity |year=2022 |publisher=[[CRC Press]] |page=7 |isbn=978-1-032-02328-1 |quote=Apart from that, it is the Isan or northeastern Thai cuisine that reflects the essence of the arid Khorat Plaetau and its food sources. These are similar to the culture of Laos, enriched by the Khmer cuisine.}}</ref>
* [[Northern Thailand|Northern Thai]]: cuisine of the cooler valleys and forested mountains of the [[Thai highlands]], once ruled by the former [[Lanna Kingdom]] and home of [[Northern Thai people|Lannaese]], the majority of [[northern Thailand]]. This cuisine shares many ingredients with Isan.
* [[Southern Thailand|Southern Thai]]: cuisine of the [[Kra Isthmus]] which is bordered on two sides by tropical seas, with its many islands and including the [[Malay people|ethnic Malay]], former [[Pattani Kingdom|Sultanate of Pattani]] in the deep south. The complex curries, food preparation techniques and usage of chillies and spices in Southern Thai cuisine form a great influence on the whole cuisine in general.

=== Royal cuisine ===
[[File:Red roast duck curry.jpg|thumb|right|''Kaeng phet pet yang'', a legacy of the palace cuisine of Ayutthaya]]

In addition to these regional cuisines, there is also Thai royal cuisine which can trace its history back to the [[Multiculturalism|cosmopolitan]] palace cuisine of the [[Ayutthaya kingdom]] (1351–1767 CE). Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains.<ref>{{cite web|url=http://www.faafood.net/2012/03/thai-royal-cuisine.html|website=Thai Food Blog|title=Royal Thai Cuisine|access-date=29 Oct 2013|archive-date=15 June 2012|archive-url=https://web.archive.org/web/20120615123657/http://www.faafood.net/2012/03/thai-royal-cuisine.html|url-status=live}}</ref><ref>{{cite news |last=McDang |first=Chef |url=http://www.cnngo.com/bangkok/eat/chef-mcdang-myth-royal-thai-cuisine-655324 |title=Chef McDang: The myth of 'royal' Thai cuisine |work=CNN |date=15 July 2011 |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20120905071135/http://www.cnngo.com/bangkok/eat/chef-mcdang-myth-royal-thai-cuisine-655324 |archive-date=5 September 2012 |df=dmy-all }}</ref><ref>{{cite web |url=http://www.thai-recipes-today.com/thai-food.html |title=Thai Food and Culture |website=Thai Recipes Today |date=13 September 2013 |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20131113045953/http://www.thai-recipes-today.com/thai-food.html |archive-date=13 November 2013 |df=dmy-all }}</ref> Thai royal cuisine has been influenced by the [[Khmer royal cuisine]] through the Khmer palace [[cook (profession)|cooks]] brought to the Ayutthaya Kingdom during its conquests of the [[Khmer Empire]].<ref>{{cite book |editor=Ken Albala |title=Food Cultures of the World Encyclopedia |publisher=[[Greenwood Publishing Group]] |volume=3 |year=2011 |page=43 |isbn=978-0-313-37627-6 |quote=The royal tradition of palace food centered in the temple complex of Angkor Wat had a profound influence on Thai palace food.}}</ref><ref>{{cite book |last=Van Esterik |first=Penny |title=Food Culture of Southeast Asia |publisher=[[Greenwood Press]] |year=2008 |page=71 |isbn=978-0-313-34419-0 |quote=When the Siamese defeated the Khmer, they brought back Khmer cooks. Thus, Thai palace cuisine was probably influenced by the imperial cuisine at Angkor Wat.}}</ref> Thai royal cuisine has become very well known from the [[Rattanakosin Era]] onwards.

Typically, Thai royal cuisine has basic characteristics that are close to the basic food prepared by general people. However, Thai royal cuisine focuses on the freshness of seasonal products. Other than that, it is crucial that the way in which Thai royal food is cooked should be complex and delicate.

La Loubère, an envoy from France during the reign of [[King Narai]], recorded that the food at the court was generally similar to villager food. What makes Thai royal cuisine different food is its beautiful presentation. For example, they served fish and chicken with the bones removed, and the vegetables were served in bite-sized portions. In addition, if beef is used, it should be tenderloin only.

There are many types of Thai royal cuisine such as ''ranchuan'' curry, ''nam phrik long ruea'', ''matsaman'' curry,<!--Curry Rum, (what is this?)--> rice in jasmine-flavored iced water or ''[[khao chae]]'', spicy salad, fruit, and carved vegetable.

Thai chef [[McDang]], himself descended from the royal family, asserts that the difference between royal Thai cuisine and regular Thai cuisine is fiction. He maintains that the only difference between the food of the palace and that of the common people is the former's elaborate presentation and better ingredients.<ref name="CR-2011">{{cite news|last1=Sula|first1=Mike|title=The principal of Thai cookery|url=https://www.chicagoreader.com/chicago/the-principal-of-thai/Content?oid=4292129|access-date=5 May 2018|work=Chicago Reader|date=2011-07-21|archive-date=5 May 2018|archive-url=https://web.archive.org/web/20180505204751/https://www.chicagoreader.com/chicago/the-principal-of-thai/Content?oid=4292129|url-status=live}}</ref><ref name="CNN-20101021">{{cite news|last1=Punyaratabandhu|first1=Leela|title=Want to eat like a king? You already are, says Chef McDang|url=https://travel.cnn.com/bangkok/eat/royal-authority-chef-mcdang-dishes-whats-really-wrong-thai-cuisine-006550/|access-date=5 May 2018|work=CNN|date=21 October 2010|archive-date=5 May 2018|archive-url=https://web.archive.org/web/20180505205907/https://travel.cnn.com/bangkok/eat/royal-authority-chef-mcdang-dishes-whats-really-wrong-thai-cuisine-006550/|url-status=live}}</ref>