1. Thai Cuisine and its sturcture

2. By geographical area By source of cuisine: Court cuisine Vs popular cuisine By how we eat it…

3. National cuisine; Dishes that are branded Thai through different approaches Regional ( popular cuisine): food that attached to land and people Court cuisine: Food that cooked and served in courts.

4. Pad Thai; result of the political revolution and nationalism Tom yam gung: by its popularity and marketing Popular dishes known by others

8. Four Regions: North, North Eastern ( Issan), Central Plain and South. Distinctively different in characteristic of food; flavour ( tasting notes) & ingredients

11. Abundance Natural resources; River & land: Fish and Pork Share boarder with Chinese, Myanmar and Laos Sticky rice: ( Reduced version) Pork, Nahm Buu, Tua nao Not too many coconut based dish

16. Limited Resource Long dry season Intense flavour = preserved food/ less food more rice Insects Fermented Fish Dried Chili Toasted rice Grilled dishes

25. Marine Resource: preserved seafood product Malays, Islamic, Chinese Influences The blend of three cultures Extremely Spicy Jasmine rice Heavily used of turmeric Pungent greens Fish Guts

36. Abundance of natural resource Agricultural heart of Thailand Fruits, Farm and fresh local fish CENTRAL especially Bangkok is just like Paris; It is the Port where all the good produces from over Thailand sent to. Quite diversify

42. Eastern cuisine: Trad, Rayong, Chantaburi Western Cuisine: Kanjanaburi, Rajburi, South Western Cuisine: Samut Songkram- Sakhorn

43. Khmers influence of God-like King The symbolic value of food in serving King Ceremony associate with the King and royal Family; hence special food served The cultures in having poly….. The amount of labour available in cooking and developing recipe

44. Central gateway of Siam and Thailand Rare and best quality produces Hired foreign Chefs to served the court and royal guests The competition in wining the kings heart; new creation from different palaces The amount of labour available in cooking and developing recipe; elaborated craving etc.

46. Attach to land Simpler and Easier Check out David Street Food.

47. The Ingredients The Flavours The method of Cooking The eating way

48. In group, discuss Sharing between groups