Description
Taylor and Francis Ltd The Science of Thai Cuisine 1st Edition 2022 Softbound by Sinsawasdi, Valeeratana K
Discusses the chemistry of ingredients and techniques in Thai cuisine with possibilities of application and innovation Presents scientific research combined with arts and history of Thai food Provides scientific evidence linking Thai food with the sensory perception and the joy of eatingContains vibrant color photographs of Thai cuisine Part I The Thai Food Culture 1. Thai Cuisine Identity 2. Historical Perspective of Thai Cuisine Part II Multisensory Properties of Thai Foods and Their Sources 3. Flavor Components and Their Sources in Thai Cuisine 4. Chemical and Functional Properties of Notable Ingredients 5. Scientific Principles in Thai Cuisine Cooking Technique Part III The Culinary Integraton of Art and Science 6. Eating Pleasure of Thai Meal 7. Gub-Khao Recipes: From Past to Present, from Arts to Science 8. Final Perspectives Appendix A: FIRST MEMORY OF THAI CUISINE Appendix B: PAD-THAI RECIPE Index