Tag Archives: Thai Food

Thai Food

By: Madi Anderson & Dagny Helander

Thai food is usually recognized by its spicy quality.   Thai food however strives to effectively combine the four flavors: sweet, salty, sour, and spicy.  “Virtually every dish is an exercise in balancing these four tastes” (Williams, 738).   In addition to the four flavors, “bitter also factors into many Thai dishes” (Williams, 738).  Most people usually notice or taste the spicy element of Thai cooking, but once someone becomes acquainted with the spicy element of Thai food, one can begin to appreciate Thai food with all the varieties. Continue reading Thai Food

Thai Cuisine

By: Libby O’Reilly & Ellie Reich

Thai cuisine is a food group that encompasses a wide variety of flavors, ingredients and history all to create a flavorful and historical meal full of symbolism and culture. In a broad sense, Thai cuisine is lightly prepared with strong aromas and spicy undertones. It is a general goal of Thai meals and cuisine as a whole to always combine balance, detail and variety and to involve the four fundamental tastes, sour, sweet, savory and bitter in every dish or in every full meal.


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Grasshopper hunting

By Raychel Hamada and Teal Gibo

The sky was ablaze with bolts of lighting the night we trekked out to hunt for grasshoppers. The seven of us that had singed up for the excursion were prepared, covered from neck to toe and equipped with our headlamps and flashlights. What we weren’t prepared for were the hundreds of insects flying toward the light of the headlamps and into our faces. It took awhile for us to finally decide to remove the lights from our heads and carry them in our hands instead. Once we did, it was an effective remedy, leading us to believe or discomforts were gone..but we were wrong. When our hunting guides led us to the field, we quickly realized our only option for becoming successful grasshopper catchers was to tromp through knee-deep water. With no previous training,  we were clueless as to what proper techniques of catching entailed. At first we were worried about squishing the grasshoppers and used tender approaches, which included a two-handed clasp and/or slowly pinching at the backs of their legs.  After observing the locals and our more talented peers, we attempted different techniques and were finally able to catch some. We found that the best way included 3 steps: 1) spot the grasshopper, 2) reach and grab with no hesitation and 3) while the grasshopper is struggling in your hand, safely deliver it into the insect trapper (aka, plastic water bottle).  Step 4 is presented the following day  and determined upon the hunter herself …to eat the protein-rich, crunchy/fried morsel? Or instead, let fears get the best of her stomach?

Art of Thai Cuisine

By: Devyn Kerr and Katherine Schwei

Food has always been important part of Thai history and culture. There are five basic flavors Thai cuisine balances which include sweet, sour, bitter, spicy, and salty. Rice is eaten at least once a day, preferably twice in order for Thais to feel that they are normal. There are also a variety of fruits found throughout Thailand, some which are different than found in America. When we came to Thailand experiencing these new variety of foods and type of foods was really Interesting and at times a little nerve wracking to y new things. We didn’t always know every ingredient in the dish so it made trying something an adventure. For Devyn and those with dietary and allergies there were some more challenges but everyone we came across seemed to be ale to accommodate everyone even weird allergies such as onions.

There are over 20 varieties of bananas. Other fruits found year-round are coconuts, jackfruit, guava, lime, kaffiflime, tamarind, mandarin orange, papaya, watermelon, and pineapple. Though mostly eaten fresh these are sometimes dipped in salt, sugar or deep fried. Also there are a variety of soups. The fruits were really delightful to try and one of our favorite was sticky rice and mangos with coconut milk over it. Also the fruit was always fresh especially the pineapple, mangos, and coconuts.

Thai soups fall into who categories: Tom Yam, and Kaeng Jeut each having different seasonings. The first is always used with seafood and often translated into “hot and sour Thai soup” in English. Kaffir lime peel and lime juice is used to give its tang. There are also a variety of herbs and spices.

Fish sauce is used like salt in America. Chilies of many types, red and green are often used to spice dishes up.  The soups that we got to enjoy we both hot, sweet, and spicy. Each were different and had their own touch whether Ethan being adding shrimp, fish, chicken, tofu, or just a variety of seasonings. We also got to learn to make papaya salad and it was really cool to learn how it is made and used to balanced all of the sweet, sour, spicy, salty, and bitter.

There is no “proper” time as day to drink alcohol however, women are much more discreet then men in their drinking habits and any festival, wedding or funeral gives an exceptional opportunity to drink. Though, no drinking is permitted in wats or inside shrine buildings. Finally during the months of late July to October many Thai Buddhists give up drinking temporarily as a show of Buddhist faith. Of course, not all drinks are alcoholic and the fruit smoothies and Thai iced teas were amazing. They also make good coffee, and mocha frappes were our favorite. It beats Starbucks.

In conclusion, food and drink makes an important impact and finds its way into nearly every aspect of Thai culture and life in nearly every part of Thailand no matter what region one is located in there are a variety of local delights. We had the opportunity to try so much Thai cuisine and it seemed like every meal was a feast. It was amazing to try new things and learn more about what other parts of the world eat. It really is an adventure to try new foods and it is sad when some of our favorite fruits or veggies are not found or as good quality in America. Also we now have to learn to make Thai food because nothing is better than what we had here.

Yum, Yum, Yum- Thai food

By: Carson Chambers and Zoe Sirivejchaphan

The following post concerns the food we have been eating and presents the viewpoints of two people, one who is vegan and one who is Thai American.

From the Vegan

I came to Thailand expecting it to be difficult, if not impossible, to maintain my vegan diet.  I also didn’t want to offend any of our Thai hosts by refusing to eat their food.   And I didn’t want to miss out on the full cultural experience which inevitably includes food.  On the plane ride over there were vegetarian options (but plane food doesn’t really count as food does it?).  Once we actually sat down for our first meal in Thailand, the decision making began.  Do I want to eat the rice and veggie dish?  Do I want to try the eggs?  How about the chicken with its tantalizing aromas wafting my way?  No, I’ll stick with the rice and veggies this morning.  For lunch, we were wandering around the big mall across the street from our hotel.  Did I want to try the pad thai?  What about the chicken skewers?  No, I think I’ll go with some green tea cakes filled with red bean paste — so delicious.

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Thai Cuisine

By: Kate Stoner and Tiffany Henry

Thai cuisine is a large part of Thai culture and consists of many unique and staple ingredients and flavors. Thai food is an important aspect of many religious celebrations and holidays. There are also many customs that are unique to Thai cuisine and culture. We have personally done a lot ofresearch in anticipation for this trip and have discovered some dishes that we have thoroughly enjoyed and are excited to share with you! 😀

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