Culinary Art ‘2015

Balance, detail and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. They often feature as a garnish, especially with one-dish meals. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Both Peru and Ecuador claim ceviche as their national dish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. "rice covered with curry"), or for short khao kaeng (lit. Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s.[26] Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people.[27] Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870). "rice covered with curry"), or for short khao kaeng (lit. Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers. In Latin America, dishes may be claimed or designated as a "plato nacional" although in many cases recipes transcend national borders with only minor variations. Thai noodle dishes, whether stir-fried like phat Thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally.. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard.[17] These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness. This style of serving food is called khao rat kaeng (lit. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, and the sancocho of the Dominican Republic, Colombia, and Panama. In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders.

Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. Nouvelle cuisine (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.