Culinary Art ‘2015

Today, however, most Thais eat with a fork and spoon. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese or Korean restaurants. The identification of Latin-American national dishes is stronger among expatriate communities in North America.[3] In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom mali). 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.[13] 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)[14] and kaeng matsaman (massaman curry). 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. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines: "Thai food ain't about simplicity. Thai cuisine is one of the most popular cuisine in the world. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. 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. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, because of their diverse ethnic populations and cultures.[3] The cuisine of such countries simply cannot be represented by any single, national dish. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, because of their diverse ethnic populations and cultures.[3] The cuisine of such countries simply cannot be represented by any single, national dish. It reflects its culture, environment, ingenuity and values. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International.

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.