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 Thai
food is internationally famous. Whether hot or comparatively bland,
harmony is the guiding principle behind each dish. Thai cuisine is
essentially a marriage of centuries-old Eastern and Western influences
harmoniously combined into something uniquely Thai. The characteristics of
Thai food depend on who cooks it, for whom it is cooked, for what occasion,
and where it is cooked to suit all palates. Originally, Thai cooking
reflected the characteristics of a waterborne lifestyle. Aquatic animals,
plants and herbs were major ingredients.
Traditional Thai cooking methods were stewing and baking,
or grilling. Chinese influences saw the introduction of frying, stir frying
and deep-frying. Culinary influences from the 17th century onwards included
Portuguese, Dutch, French and Japanese. Chilies were introduced to Thai
cooking during the late 1600s by Portuguese missionaries who had acquired a
taste for them while serving in South America.
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