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Thailand officially the Kingdom of Thailand, is a country located at the center of Southeast Asia. It is bordered to the north by Burma and Laos, to the east by Laos and Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the west by the Andaman Sea and the southern extremity of Burma. Its maritime boundaries include Vietnam in the Gulf of Thailand to the southeast and Indonesia and India in the Andaman Sea to the southwest. The country is a kingdom, with most recorded reigns in the world; a constitutional monarchy with King Bhumibol Adulyadej, the ninth king of the House of Chakri, who has reigned since 1946, making him the world's longest-serving current head of state and the longest-reigning monarch in Thai history. [7] The king is officially titled Head of State, the Head of the Armed Forces, an Upholder of the Buddhist religion, and the Defender of all Faiths. Thailand is the world's 50th largest country in terms of total area (slightly smaller than Yemen and slightly larger than Spain), with a surface area of approximately 513,000 km 2 (198,000 sq mi), and the 21st most-populous country, with approximately 64 million people. The largest city is Bangkok, the capital, which is also the country's center of political, commercial, industrial and cultural activities. The country's official language is Thai. The primary religion is Buddhism, which is practiced by around 95% of all Thais. Thai culture has been shaped by many influences, including Indian, Lao, Burmese, Cambodian, and Chinese. Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter. [1] Although popularly considered a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma, the Chinese province of Yunnan and Laos to the north, Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and its use of ingredients were of great influence to the cuisine of the Central Thai plains.

Thailand Officially the Kingdom of Thailand

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Thailand officially the Kingdom of Thailand, is a country located at the center of Southeast Asia. It is bordered to the north by Burma and Laos, to the east by Laos and Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the west by the Andaman Sea and the southern extremity of Burma. Its maritime boundaries include Vietnam in the Gulf of Thailand to the southeast and Indonesia and India in the Andaman Sea to the southwest.

The country is a kingdom, with most recorded reigns in the world; a constitutional monarchy with King Bhumibol Adulyadej, the ninth king of the House of Chakri, who has reigned since 1946, making him the world's longest-serving current head of state and the longest-reigning monarch in Thai history.[7] The king is officially titled Head of State, the Head of the Armed Forces, an Upholder of the Buddhist religion, and the Defender of all Faiths.

Thailand is the world's 50th largest country in terms of total area (slightly smaller than Yemen and slightly larger than Spain), with a surface area of approximately 513,000 km2 (198,000 sq mi), and the 21st most-populous country, with approximately 64 million people. The largest city is Bangkok, the capital, which is also the country's center of political, commercial, industrial and cultural activities. The country's official language is Thai. The primary religion is Buddhism, which is practiced by around 95% of all Thais.

Thai culture has been shaped by many influences, including Indian, Lao, Burmese, Cambodian, and Chinese.

Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.[1]

Although popularly considered a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma, the Chinese province of Yunnan and Laos to the north, Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and its use of ingredients were of great influence to the cuisine of the Central Thai plains.

The culinary traditions and cuisines of Thailand's neighbors have influenced Thai cuisine over many centuries. Regional variations tend to correlate to neighboring states as well as climate and geography. Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Lao cuisine. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles and soy products.