What was Thailand influence as in which country contributed to the culinary in Thailand?

Answer 1

The ideal Thai meal, whether chilli-hot or comparatively bland, aims at being a harmonious blend of the spicy, the sweet, and the sour and is meant to be satisfying to the eye, nose, and palate.

It is the mixes of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai!!

Originally, Aquatic animals, plant and herbs were major ingredients in Thai food. Its 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.
Chillies were introduced to Thai cooking by Portuguese missionaries who had acquired a taste for them while serving in South America.
Thais were very adapt at "Siameseising" 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.

For more :http://www.templeofthai.com/cooking/history_thai_cuisine.php

Answer 2

Because of its geographical location, Thai cuisine is largely influenced by the Chinese and the Indian. In the early days Chinese was the most profound one, with noodles and quick stir-fry cooking both being adopted by the Thais. Much later the Europens introduced coconuts, along with chilies from South America, and limes and coriander, which today are bother essential ingredients in Thai cuisine, were introduced by the Portuguese.

Today Thai cuisine is known for its balance of five basic flavors-- hot (spicy), sour, sweet, salty, and bitter. The food is better described as four regional cuisines-- northern, northeastern, central, and southern. Southern curries tend to contain coconut milk and fresh turmeric, while northeasstern dishes often include lime juice.

Cheers

Answer 3

india and china

Answer 4

what