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Thai cuisine is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. In his book ''The Principles of Thai Cookery'', celebrity chef, writer, and authority on Thai cuisine McDang wrote:〔(【引用サイトリンク】title=The Principles of Thai Cookery: Chef McDang: )〕
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines:
Thai cuisine ( : Ar-Han-Thai) is one of the most popular cuisine in the world. In 2011, seven of Thailand's popular dishes made it to the list of the "World's 50 Most Delicious Foods (Readers' Pick)"— a worldwide online poll of 35,000 people by CNN International. Thailand had more dishes on the list than any other country. They were tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th). ==Regional cuisines and historical influences== Thai cuisine is more accurately described as four regional cuisines, corresponding to the four main regions of the country: * Central Thai cuisine of the flat and wet central rice-growing plains and of Bangkok, site of the former Thai kingdoms of Sukhothai and Ayutthaya, and the Dvaravati culture of the Mon people from before the arrival of Tai groups in the area. * Isan or northeastern Thai cuisine of the more arid Khorat Plateau, similar in culture to Laos and also influenced by Khmer cuisine to its south, as evidenced by the temple ruins from the time of the Khmer Empire. * Northern Thai cuisine of the verdant valleys and cool, forested mountains of the Thai highlands, once ruled by the former Lanna Kingdom and home to the majority of the ethnic groups of Thailand. * Southern Thai cuisine of the Kra Isthmus which is bordered on two sides by tropical seas, with its many islands and including the ethnic Malay, former Sultanate of Pattani in the deep south. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and 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 with Yunnan Province in China, whereas the cuisine of Isan (northeastern Thailand) is similar to that of southern Laos, and is also influenced by Khmer cuisine from Cambodia to its south, 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 Malaysian and Indonesian cuisine. In addition to these four regional cuisines, there is also the Thai royal cuisine which can trace its history back to the 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. Many dishes that are now popular in Thailand were originally Chinese dishes. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese. Such dishes include ''chok'' (タイ語:โจ๊ก) (rice porridge), ''salapao'' (steamed buns), ''kuaitiao rat na'' (fried rice-noodles) and ''khao kha mu'' (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir frying dishes, several types of noodles, ''taochiao'' (fermented bean paste), soy sauces, and tofu. The cuisines of India and Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as ''kaeng kari'' (yellow curry) and ''kaeng matsaman'' (massaman curry).〔(【引用サイトリンク】title=Shesimmers: Massaman (Matsaman) Curry Recipe (แกงมัสมั่น) )〕 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. 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 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. During the Columbian Exchange, Portuguese and Spanish ships brought new crops from the Americas including tomatoes, corn, papaya, pea eggplants, pineapple, pumpkins, culantro, cashews, and peanuts. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Thai cuisine」の詳細全文を読む スポンサード リンク
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