|Regional Thai cuisine
Thailand is a diverse country. Thais generally devide
it into four district regions. The central regions.
The central region
is largely data country dominated by the Choa Praya
River, and with rich soil. The Southern
is peninsula customs country, with the Andaman
Sea on one side and the gulf of Thailand on the other.
The North is cool and mountainious.
The Northeast is a vast plateau
and flanked by the Mekong River. Each region has its
own distinct ethnic peoples, speaking their own dialect,
and practicing their own
of the most distinctive aspects of the cuisine is
its use of herbs and spices. With regard to the spices,
some Thai dishes are very hot, but by no means all
of them. The herb have another function, in addition
to providing flavour, in that day all have varying
degree of various medical and therapeutic benefits.
Thailand has a long history, going back to ancient
times of the use of herbs for medical purposes, and
this in turn has permeated the way of cooking and
preparing food. Coupled with its low-fat qualities
and its essential freshness, this helps make our food
one of the healthiest anywhere.
we sit down to a Thai meal, therefore, we are experiencing
the many different styles and flavors of the country,
The curried and seafood of the South; the courtly
dishes of the North; the herby, earthy recipes of
the Northeast, with their river fish; the sheer inventiveness
of the fertile Central region. Add to this the Chinese
influence, with has itself beam profound, and the
contributions from other ethnic peoples, and you have
a most wonderful melting pot.