The History of Thai Food

Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes.

The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. 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 techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tastes.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.

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What is herbal medicine?

An approach to healing which uses plant or plant-derived preparations to treat, prevent, or cure various health conditions and ailments. This approach is incorporated into various medical systems. Although herbal medicine does not have a specific point of conception, at present an estimated 80% of the world’s population rely on medicinal plant preparations for their primary healthcare needs, according to the World Health Organization. ...
Herbal medicine involves the use of any or all of the different parts of plants (roots, leaves, stems and seeds) to treat illnesses and maintain health. Medicines are given to improve the body’s natural functions and to restore a natural balance of health. Herbal medicines can be given in many forms, such as liquids, infusions, tablets, creams and ointments.
Herbs are used in both Eastern and Western medicine. The aim is to use all parts of the herb and particular emphasis is laid on the energetic content of the herbs and its ability to stimulate healing. Thus the method of picking the herb and the time of day can affect the potency. The whole herb has a wider healing potential than the single active agent used by the pharmaceutical industry.