THAILAND Slightly more than two of Wyoming Southeast

THAILAND

Slightly more than two of Wyoming Southeast Asia Mountains Khorat Plateau

WEATHER Tropical & Humid Rainy & Warm Southwest § Monsoon Hot and Humid South

LIVESTOCK Chicken Pigs Dairy Cattle Eggs

RELIGION Buddhism § All Buddha images considered very sacred § Dress appropriately § Shoes are allowed when walking around, but must be removed in chapel § In mosque, men wear hats while women should be covered in long sleeves and a scarf covering her head. § Visitors are unwelcomed when it comes to religious gatherings.

CUSTOMS Do not shake hands but have the Wai greeting § Can be used to say sorry, thank you, or pay respect Rude to point with your feet, especially at people The head is the most important part of the body § Many younger children go to § great lengths to keep their § head lower than elders to show § respect You should not have PDA or lose your temper in public

HOLIDAYS Makha Bucha § Celebrating Buddha’s teachings Chakri Day § Celebrates the Chakri Dynasty, the current monarch Songran festival § Thai’s traditional New Year Visakha Bucha § Celebrates the birth, enlightenment and entry of Buddha Loy Krathrong § Offering to the spirit of the water to wash away sins

TABOOS AND BANQUETS No traditional taboo foods but celebrate banquets with food Popular food “golden threads” § Thin layer of egg or noodles wrapped around small pieces of food § Thought to bring good luck and wealth

HISTORY OF FOOD AND COOKING Focus on five flavors: spicy, sour, sweet, salty, and bitter Each dish tries to combine at least 3 flavors Dishes take time to prepare § Large families make cooking meals a family activity Four regions of Thailand influence flavors § Central: most popular for herbs and sugar with dishes using coconut milk § Northern: light flavors, little spices, not salty and little sugar § North Eastern: very spicy using chilies, salt, herbs, and spices § Southern: spicy herbs, coconut milk, vegetables are main ingredient

COOKING METHODS Stir-Frying (pad) § with a wok or a large skillet Stewing (toon) § large pan, covered placed over low heat Steaming (neung) § ingredients are cooked by the vapor that rises from the boiling liquid below Deep Frying (tod) § food is cooked in a large amount of oil Grilling (yang) § food is above or below a heat source Boiling (tom) § soups and curry Salads (yum) § always specially dressed in Thailand

AVAILABLE FOODS Shrimp, Tuna, Other canned fish, Frozen fish, cuttlefish Rice Chicken (prepared, preserved) Pineapple (canned, preserved) pineapple juice, mango Sweet corn (canned), Baby corn (fresh, canned) Sugar, non-alcoholic beverages, seasoning, palm oil, tapioca, feed

FAMILY STYLE SERVING In Thailand, there is no such thing as an appetizer or starter; neither is there any dish that belongs to only one person. Thai diners order the same number of dishes as people present; all dishes are shared and enjoyed together. There are no leftovers or bad luck will occur Thai food presentation is among the most exquisite in the world Serving platters are decorated with all variety of carved vegetables and fruits into flowers and other pieces of beauty No one eats until the rice arrives. It is the heart of the meal

MEALS Thai noodle- Kuay Tiew (soup) , Tom Kha Gai (most popular soup) Thai stir fry Thai rice- Kao Phad Thai curry- Massaman Curry Thai chicken- Som Tam, Gai Med Ma Moung Thai pork Thai beef Thai fish- Tom Yam Goong Thai seafood Pad Thai – tofu, bean sprouts, onions, grounded peanuts, noodles Popular snacks include: spring rolls, chicken or beef satay, raw vegetables with a spicy dip, soups, salads, and sweets

THAILAND’S FOOD GUIDE 2013

EXPORTS World leading exporter in rice Major exporter of shrimp One of the largest exporters of broiler meat and pork Other crops that it exports are: § § § Coconuts Corn Rubber Soybean Sugarcane Tapioca

IMPORTS Animal Feed Soybeans Frozen Fish Concentrated Milk & Cream Alcoholic Beverages Food Preparations Dishwashing & Packing Materials Refrigerators & Freezers Wheat Food & Drink Preparation Machines Carrots Apples & Pears Prepared Fruit Bread, Pastry, & Cakes Whey & Milk Products Agricultural & Poultry Equipment Onions Extracts of Coffee Chocolate Grapes Mushrooms Cocoa Candy

BASIS OF THAI FOOD Four essential Thai tastes § Salty, sour, spicy, sweet Thai Pastes § Shallots, garlic, green or red chilies § Can add coriander, Thai chili powder, galangal, green peppercorns, lemongrass, and turmeric § Fish and Shrimp

FLAVORS OF THAI Dried Spices § Pepper (prig thai) § Kaffir Lime (bai magrood) § Cumin Seeds (yira) § Nutmeg (loog junn) § Cardamom (grawan) § Bay Leaf (bai grawan) § Clove (garn plu) § Cinnamon (ob choei) § Curry Powder (pong kari) § Dried Chilies (prig haeng) § Sesame seeds (nga) § Saffron (ya faran) Fresh Plant § Lemongrass (tha krai) Root § Ginger (khing) Coconut (maprao) Chilies

WORKS CITED http: //www. phuket. com/cuisine/toptenfood. htm http: //www. nfi. or. th/th/ http: //www. boi. go. th/index. php? page=opp_food http: //oldwayspt. org/resources/heritage-pyramids/asian-dietpyramid http: //gain. fas. usda. gov/Recent%20 GAIN%20 Publications/Anim al%20 Feed%20 Import%20 Regulation_Bangkok_Thailand_2 -272013. pdf http: //thaifood. about. com/od/thaicookingessentials/a/herbspic e. html http: //www. chiangmai-chiangrai. com/thai_flavors. html http: //countries. bridgat. com/Top_Products_Imported_by_Thailan d. html#. UUEQ 2 hn. K 6 U 8 http: //www. thaicongenvancouver. org/cms/index. php? option=con tent&task=view&id=136 http: //www. onlychaam. com/thailand-holidays. php