3. Thai foods are the country's
food dish . That have
accumulated and transmitted
continuously from the past. As
a national identity of Thailand
that is regarded as the
national culture of Thailand
,too. Thailand 's most famous
dish is tuna and sauce with a
side that came in a set.
4. The percentage of the 50 most delicious foods in
the world for 2554 by CNN (CNN) showed that
Thai foods are in many ranks such as papaya
salad at 46th, Nam Tok Moo at 19th, Tom Yum
Goong at 8th and curry Massaman ranked 1st
.
46th 19th
8th
7. Thai people are related with the river that
make Thai food kitchen consists of fish,
grilled fish, roasted chili eating fresh
vegetables. Then we can be processed to be
stored for along time whether the fish dry,
salted pickled condiments.
8. Thai people get
spicy food from
the chili and have
been taken from
of the Portuguese
priest in the
Vishnu era.
The fried foods
voltage derived
from Chinese
immigrants who
arrived to
Thailand in the
Rattanakosin
period.
9. Origin : Sukhothai periodThai food in the Sukhothai
inscriptions and literature for
evidence of the importance of
worlds Phaya Ruang Lithai. It
was mentioned in the past that
Thais had rice for the main food
by eating with the meat, fish and
other meat to cook that’s called
“curry" in Tri Bhum Pra Ruang
that was the origin of the word
Mor Khao Mor Kaeng.
Vegetables were mentioned in
the inscriptions were cucurbita
pepo, melon and pumpkins. The
desserts were used raw materials
such as rice and honey and part
liked eating fruit instead of
10. Origin : Ayutthaya period
This period is considered the golden age of
Thailand. Thai people contacted with
foreigners, both in the West and the East.
From the documents of foreigners found the
Thai people eat simple. Remains essentially a
boiled fish curries and it is estimated that
using of oil in cooking – from the coconut oil
and coconut milk fats or oils rather than
animal oil. Chinese foods are expected to
have more during the late Ayutthaya period
since Thailand cut off relation with the west.
Therefore Thai foods in Ayutthaya got
cultural food through both a diplomatic and
12. Origin : Thonburi period
From the evidence presented in the book
named Phoh Klua Hua Pah. That was the
second cooking book of Thailand by
Madam Wong Plien Phasakornwong was
found the continuity of culture, cuisine
of Thai foods from Sukhothai to
Ayutthaya. And she also believed that
Thai foods probably continuity from
Thonburi period to Ratanakosin Period
through kinship and social duties . And
Thai foods in Thonburi period were
similar to the Ayutthaya period. But the
more special is the national dish of
China in Ayutthaya.
13. Origin : Ratanakosin period
The study of the Thai foods in this period
have defined the first generation from the
reign of King Rama 1 to 3 and second since
age 4 until at the present as follows.
14. Central Thai Foods
The local Central Thai foods are different sources
.Influenced by foreign countries such as coconut curry
spices come from Hindus. Stir with oil are from China.
Foods are usually a inventiveness in particular, from the
palace being creative taste exquisite food and are often
a side dishes.
15. Tom yum koongTom yum koong
•medium-size shrimps, deveined
•10 mushrooms
•1 stalk of lemon grass (lightly
pounded and cut into 2' long)
•3 lime leaves
•1 teaspoon of salt
•2 tablespoons of fish sauce
•3 tablespoons of lime juice
•6 hot peppers (pounded lightly)
•4 cups of water
•1/2 cup of roughly cut coriander
leaves
Ingredient
s
16. Preparations
1. Remove the shrimp shell but leave the tails (for good
appearance). Then cut open the back of each shrimp to
remove the veins. Also clean the mushrooms with water
and dry them well before wedging each into quarters.
17. 2. Bring water to boil, then add lemon grass, lime leaves,
and shrimps. When the shrimps turn pink, add
mushrooms and salts.
18. 3. Remove the pot from heat after boiling. Then season
with fish sauce, lime juice, and hot peppers. Serve the
soup while still hot and garnish on top with pieces of
coriander leaves.
19. Language Focus
1.accumulated
gather together or acquire an
increasing number or quantity of
เก็บสะสม,
รวบรวม
2. transmitted
cause (something) to pass on from
one person or place to another
ส่ง
3. continuously
forming an unbroken whole; without
interruption
เรื่อยๆ, สืบ
ต่อกันมา
4. national a citizen of a particular country
แห่งชาติ,
ประจำา
ชาติ
5. regarded
consider or think of in a specified
way
ได้รับการ
ยกย่อง
6. culture
the arts and other manifestations of
human intellectual achievement
regarded collectively
วัฒนธรรม
20. 7. percentage
a rate, number, or amount in each
hundred
อัตราร้อยละ
8.grilled fish cook (food) using a grill การย่าง, ปลาย่าง
9.roasted
cook (food, especially meat) by
prolonged exposure to heat in an
oven or over a fire
ย่าง
10.
condiments
a substance such as salt, mustard,
or pickle that is used to add
flavour to food
เครื่องปรุงรส
11.inscription
s
a thing inscribed, as on a
monument or in a book
จารึก
12. literature
written works, especially those
considered of superior or lasting
artistic merit
วรรณกรรม, งาน
เขียน
21. 13.swamp overwhelm or flood with water บึง
14. Considered think carefully about (something),
typically before making a decision
ถือว่า
15. Essentially used to emphasize the basic,
fundamental, or intrinsic nature of a
person or thing
เป็นหลัก ,
สำาคัญ
16. Influenced the capacity to have an effect on the
character, development, or behavior
of someone or something, or the
effect itself
อิทธิพล
17. lemon grass a fragrant tropical grass which yields
an oil that smells of lemon. It is
widely used in Asian cooking and in
perfumery and medicine
ตะไคร้
18. teaspoon a small spoon used typically for
adding sugar to and stirring hot drinks
or for eating some foods
ช้อนชา
22. 19. Papaya salad ส้มตำา
20. Nam Tok Moo นำ้าตกหมู
21. Tom Yum Goong ต้มยำากุ้ง
22. Curry Massaman แกงมัสมั่น
23. Cooked rice ข้าวสวย
24. Sticky rice ข้าวเหนียว
25.Sukhothai period อาณาจักรสุโขทัย
26. Ayutthaya period อาณาจักรอยุธยา
27. Thonburi period อาณาจักรธนบุรี
28. Ratanakosin period กรุงรัตนโกสินทร์
