I was listening to a recent episode of the Main Street Vegan podcast when the host interviewed the authors of a book with perhaps one of the catchiest titles I have heard in a long time.

"By addressing issues of disease shaming and body shaming, the authors present a manifesto for building a more compassionate, diverse and effective vegan community," according to a promotional plug for the book.

The authors spoke about the underlying belief among vegans and others that a plant-based diet is a guarantee of good health. I hear this often, as well as the opposite -- that I am not eating a well-rounded diet without meat, dairy, eggs or honey.

I have to admit that I have internalized some of this disease shaming. Eating a vegetarian diet since the mid 1980s has paid off big time for me in the form of good health.

When I finally dropped the remaining eggs and dairy products a few years ago, I felt even better and gained a surprising amount of energy.

So it's been easy for me see a vegan diet as a panacea. I am 54, have never been on a single long-term medication and am still able to do high-intensity exercise workouts several days a week.

I truly believe that a vegan diet is the best option for the health and welfare of humans, the animals and the planet. Science is kind of in my corner on this one.

But the truth is that even vegans die. If I am not killed by some sort of accident, I will get a diagnosis some day that I cannot escape. I get that, I guess.

In the meantime, I will continue doing everything I can to protect animals and the planet, and remain healthy physically, psychologically and spiritually. (All three are fed through a vegan diet, by the way.)

A guidebook to health that I cannot recommend enough is "How not to Die," by Dr. Michael Greger. The author lists the 15 leading causes of death in this country and refers to science to show how each can be prevented, treated or even reversed with a plant-based diet.

The second half of this big book lists the dozen plant-based foods that should be eaten daily to maintain good health. This list is also supported with plenty of scientific references for skeptics and the curious, like me.

The covers of both of these books are designed in a very similar manner, which I am assuming is not a mistake, considering their seemingly opposing titles.

I have not yet read "Even Vegans Die," but the title alone has caused me to reflect on my own mortality and how I can continue striving for a healthy life without denying the reality of death.

Read more here:

Vegan in the Region: "Even Vegans Die" - NWI Times - nwitimes.com (blog)

Distant are the days of Annie Hall, when Woody Allen resigned himself to a plate of alfalfa sprouts and mashed yeast. Over the years, vegan eating has gone from tasteless to trendy to making inroads into the mainstream. One sign of the times: in 2016, Tyson Foods, the largest meat processor in the United States, bought a 5 percent stake in the plant-based protein producer Beyond Meat. (The companys best-known product, the Beyond Burger, is pinkened with beet extracts and reportedly sizzles when grilled.) No longer fettered by associations with hippie kooks or radical politics, veganism has ascended to the astral plane of aspirational living. These days it keeps mixed, and more glamorous, company: famous bodies belonging to the likes of Tom Brady and Beyonc have been fueled by vegan diets.

Sociology graduate student Nina Gheihman is researching social aspects of veganisms spread. Veganism was at first closely bound to the ideology of the animal-rights movement, she explains, which initially aimed at a range of targets, like wearing fur and testing products on animals. Once activists shifted focus to farm conditions and food, veganism took on the features of what scholars call a lifestyle movement. Over time, its become more closely associated with general environmental concerns and a healthism mentality, bound up with notions of perfecting the body. Trustworthy numbers on how many people identify as vegan are hard to come by, says Gheihman, but a growing number practice veganism in some way: incorporating meat and dairy substitutes in their meals, or restricting their diets at certain times of day or for a period of weeks.

Social scientists have studied veganism as it relates to animal-rights activism, but theres been less research into the current lifestyle movements mechanisms and structure. Gheihman is especially interested in analyzing leading figures whom shes provisionally termed lifestyle advocates, arguing that they have changed the nature of lifestyle activism. They usually come from fields not typically associated with activism, she says, especially entrepreneurshipand the cultural work they do isnt strictly defined by their official occupations. This work has expanded veganism beyond its ideological core, enabling a greater variety of people to participate even if they dont conform all aspects of their lives to all its tenets.

Gheihman sorts these players into three categories. Some lifestyle advocates create opportunities for consumptionfor example, by starting a vegan meal-kit subscription service, opening a restaurant, or stocking plant proteins in their grocery stores. Another group works in what she calls knowledge production, creating the educational resourcesfilms, books, and blog poststhat people circulate to share culinary tips and advice, or to persuade others to change diets. Third, and most abstract, is the kind of advocacy involved in what she calls meaning production or interpretive work. These figures change the cultural associations of veganism: the symbolic essence of what veganism means, as Gheihman puts it. Brady is a striking case: by lending his name to a line of meal-kits from vegan start-up Purple Carrot, he links veganism with the macho physicality of pro football. (TB12 Performance Meals claim to help athletes and active individuals stay at their peak and maximize your performance on the playing field for $78 a week.)

Gheihman plans to conduct field research and interviews to examine the evolution of veganism in two other national contexts. The first is France, the obvious place to study a food movement, because it is so central to the notions we have around what makes good food, or proper food. The countrys cuisine might seem inimical to cashew cheese, or chickpea runoff (called aquafaba) as an egg-white substitute, but the hierarchical structure of its food culture could pave the way for dramatic change. In recent years, haute cuisine chefs, catering to a high-end international clientele, have had to experiment with vegan menus and pastry-making. Their trickle-down influence has been amplified by a network of vegan food blogs and cookbook writerseven as other institutions resist the spread of this lifestyle. The French ministry of health, Gheihman points out, warns that following a rgime vgtalien will result in nutritional deficiencies and long-term health risks, and the governments nutritional standards for school cafeterias mandate a dairy product with every meal.

The second case is Israel, where by some estimates, nearly 5 percent of the population is vegan; Tel Aviv has earned a reputation as one of the vegan capitals of the world. The Israeli Defense Force even provides animal-free menus in mess halls, and leather-free boots and helmets to vegan soldiers. But beyond the numbers, Israel provides an interesting contrasting example, Gheihman explains, in part because veganism there remains firmly rooted in animal-rights concerns, and is practiced across the political and the religious spectrum. She is also interested in how the vegan lifestyle has evolved within Israels cultural context, undergirded by national symbolism surrounding land and water usage, and informed by the countrys farming traditions and Mediterranean diet.

Gheihmans own vegan lifestyle, meanwhile, reaches well beyond the radius of her individual plate. Shes involved with the Council for Sustainability, the Harvard Vegan Society, the Ivy League Vegan Conference, and the Boston Plant-Based Millennials, which hosts monthly potlucks. Theres one this Sunday, actually, she adds, not quite casually.

Continued here:

The Rise of Vegan Culture - Harvard Magazine

A judge in Belgium has convicted the parents of a seven-month-old boy who died of malnutrition after he was fed a vegan diet.

The boys parents were sentenced to a suspended six-month prison sentence Wednesday for "unintentionally" causing the child's death.

The boy, identified in court documents as Lucas, weighed just nine pounds at the time of his death in 2014. Reports indicate the boys organs had shrunk to half their normal size, and had no fat surrounding them.

The Lucas parents run a health food store in the town of Beveren, and fed him a diet of milk made from made from oats, buckwheat, rice and quinoa.

The attorney representing Lucas parents argued in court that his mother was unable to breastfeed, and that Lucas would not drink traditional formula. At that point, the parents assumed that Lucas had either a lactose or gluten allergy.

Lucas father said in court that he never took the boy to the doctor because he never noticed anything unusual," but prosecutors claimed that the parents drove the boy to a homeopathic when they noticed that he was sick.

The parents can still appeal the sentence.

Lucas parents arent the only ones to face legal trouble after putting their infant children on a vegan diet. According to Broadly, an Italian father took his childs mother to court after she forced her children to eat vegan in May 2015, and two other parents lost custody of their child in 2014 after forcing the child to eat vegan.

Read this article:

Vegan diet leads to infant's death, parents convicted - WKBW-TV

Unbelievable vegan athletic feats are popping up faster than you can say, whey-free protein shake. Here are the just a few crazy things that vegan athletes have accomplished.

1. A vegan carried more weight than anyone EVER.

In 2013, vegan strongman Patrik Baboumian broke the world record for the most weight ever carried by a human being, lugging 1,216 lbs. across 10 meters. Its no fluke either: Patrik holds multiple weightlifting world records and was named Germanys Strongest Man in 2011.

2. A vegan won The Ultimate Fighter competition.

Vegan fighter Mac Danzig won The Ultimate Fighter 6, which catapulted him into a stellar Ultimate Fighting Championship career.

3. Two vegans completed five Ironman Triathlonsin a week!

Vegan ironmen Jason Lester and Rich Roll finished each triathlon on a different Hawaiian island in seven days, something that had never been done before. It spawned the creation of Jasons EPIC5 Challenge, in which world-class athletes compete for charity.

4. A vegan won two gold medals at the Sochi Olympics.

Alexey Voyevoda won gold in the two- and four-man bobsled events at the 2014 games. If that wasnt enough, this vegan is also a former arm-wrestling world champion.

5. A vegan is the reigning USA Boxing champion.

Plant-based boxer Cam F. Awesome has been a tournament-winning machine since going vegan in 2012, and he has now won more medals than any American in amateur boxing history.

6. A vegan ran a marathon on every continent (and at the North Pole).

Vegan runner Fiona Oakes had one exhausting world tour when she ran marathons on all seven continents and the North Pole (yes, that North Pole), where she set a new course record by 44 minutes.

7. A vegan is a world-champion freerunner.

Tim Livewire Shieff has noticed huge differences since going vegan. Hes feeling healthier and able to train harder, and as the video shows, his performance is better than ever.

If you were surprised by the unbelievable accomplishments that plant-powered athletes can achieve, share this page on Facebook. Then go have a kale smoothieyour arms are looking a little scrawny.

And if youre looking to become a world-class athlete (or just want to take the stairs without gasping), try going vegan today. Its better for you, for the planet, and for animals.

Originally posted here:

7 Vegan Athletes With More Muscles Than You - PETA (blog) (press release)

Thai cuisine (Thai: , rtgs:Ahan Thai, pronounced[.hn tj]) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs.

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known[by whom?] for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines,[1] Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish". Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context.[2]

Thai cuisine is one of the most popular cuisines in the world.[citation needed] In 2011, seven of Thailand's popular dishes appeared on the list of the "World's 50 Most Delicious Foods (Readers' Pick)" a worldwide online poll of 35,000 people by CNN Travel.[unreliable source?] Thailand had more dishes on the list than any other country. They were: tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th).[3][4]

Thai cuisine is more accurately described as four regional cuisines, corresponding to the four main regions of the country:

Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with Shan State in Burma, northern Laos, and also with Yunnan Province in China, whereas the cuisine of Isan (northeastern Thailand) is similar to that of southern Laos, and is also influenced by Khmer cuisine from Cambodia to its south, and by Vietnamese cuisine to its east. Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric, has that in common with Indian, Malaysian, and Indonesian cuisine.[6][7][8] In addition to these four regional cuisines, there is also the Thai royal cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (13511767 CE). Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains.[9][10][11]

Many dishes that are now popular in Thailand were originally Chinese dishes. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese.[12][13][14] Such dishes include chok Thai: (rice porridge), salapao (steamed buns), kuaitiao 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, several types of noodles, taochiao (fermented bean paste), soy sauces, and tofu.[15] The cuisines of India and Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as kaeng kari (yellow curry)[16] and kaeng matsaman (massaman curry).[17][18]

Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard.[19] These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. The most notable influence from the West must be the introduction of the chili pepper from the Americas in the 16th or 17th century. It, and rice, are now two of the most important ingredients in Thai cuisine.[20] During the Columbian Exchange, Portuguese and Spanish ships brought new crops from the Americas including tomatoes, corn, papaya, pea eggplants, pineapple, pumpkins, culantro, cashews, and peanuts.

Thai food was traditionally eaten with the right hand [21][22] while seated on mats or carpets on the floor, customs still found in the more traditional households. Today, however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part of a broader Westernization drive during the reign of King Mongkut, Rama IV. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE.[23]

Important to Thai dining is the practice of khluk, mixing the flavors and textures of different dishes with the rice from one's plate. The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth.[24] A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table.[2] It is common practice for both the Thais and the hill tribe peoples who live in Lanna and Isan to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten.

Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of the Thai Chinese, and a few other cultures such as the Akha people, who are recent arrivals from Yunnan Province, China. Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese, or Korean restaurants. Stir fried noodle dishes such as pad Thai, and curry-noodle dishes such as khanom chin nam ngiao, are also eaten with a fork and spoon in the Thai fashion.

Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table. A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal.[25][26]Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon. The other elements would include a clear soup (perhaps a spicy tom yam or a mellow tom chuet), a curry or stew (essentially any dish identified with the kaeng prefix), a deep-fried dish and a stir fried dish of meat, fish, seafood, or vegetables.

In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers. These may include: phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir fry, tends to counteract the spiciness.

When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. An alternative is to have one or smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice. This style of serving food is called khao rat kaeng (lit., "rice covered with curry"), or for short khao kaeng (lit., "rice curry"). Eateries and shops that specialize in pre-made food are the usual place to go to for having a meal this way. These venues have a large display showing the different dishes one can choose. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers.

Thailand has about the same land area as Spain and a length of approximately 1,650 kilometers or 1,025 miles (Italy, in comparison, is about 1,250 kilometers or 775 miles long), with foothills of the Himalayas in the north, a high plateau in the northeast, a verdant river basin in the center, and tropical rainforests and islands in the south. With over 40 distinct ethnic groups each with its own culture and even more languages,[27] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ), and ways of preparing food.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. Goat and mutton are rarely eaten except by Muslim Thais. Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s.[28] Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people.[29]Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870):[30]

"The stream is rich in fish of excellent quality and flavour, such as is found in most of the great rivers of Asia; and is especially noted for its platoo, a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer's bowl of rice."

Freshwater varieties come from the many rivers, lakes, ponds, and paddy fields inland, and seafood from the tropical seas of the southern half of the country. Some species, such as the giant river prawn, need brackish water as juveniles but live out their lives in freshwater once mature. Aquaculture of species such as Nile tilapia, catfish, tiger prawns, and blood cockles, now generates a large portion of the seafood sold in, and exported from Thailand.[31]

Like most other Asian cuisines, rice is the staple grain of Thai cuisine. According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao. As in many other rice eating cultures, to say "eat rice" (in Thai "kin khao"; pronounced as "keen cow") means to eat food. Rice is such an integral part of the diet that a common Thai greeting is "kin khao reu yang?" which literally translates as "Have you eaten rice yet?".[32]

Thai farmers historically have cultivated tens of thousands of rice varieties. The traditional recipe for a rice dish could include as many as 30 varieties of rice.[33] That number has been drastically reduced due to genetic modifications.

Non-glutinous rice (Oryza sativa) is called khao chao (lit., "princely rice"). One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom Mali). This naturally aromatic long-grained rice grows in abundance in the patchwork of paddy fields that blanket Thailand's central plains. Once the rice is steamed or cooked, it is called khao suai (lit., "beautiful rice"). Non-glutinous rice is used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat).

Other varieties of rice eaten in Thailand include: sticky rice (khao niao), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Sticky rice, not jasmine rice, is a staple food in the local cuisines of northern Thailand and of Isan (northeastern Thailand), both regions of Thailand directly adjacent to Laos with which they share many cultural traits. Thai Red Cargo rice, an unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Another unpolished grain, black sticky rice has a rich nutty flavor that is most often used in desserts.

Noodles are usually made from either rice flour, wheat flour or mung bean flour. Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam. Other rice noodles, adapted from Chinese cuisine to suit Thai taste, are called kuaitiao in Thailand and come in three varieties: sen yai are wide flat noodles, sen lek are thin flat rice noodles, and sen mi (also known as rice vermicelli in the West) are round and thin. Bami is made from egg and wheat flour and usually sold fresh. They are similar to the Teochew mee pok. Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried. Thai noodle dishes, whether stir fried like phat Thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally.

Rice flour (paeng khao chao) and tapioca flour (paeng man sampalang) are often used in desserts or as thickening agents.

An ingredient found in many Thai dishes and used in every region of the country is nam pla, a clear fish sauce that is very aromatic. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp or spices. Another type of sauce made from fermented fish is pla ra. It is more pungent than nam pla, and, in contrast to nam pla, which is a clear liquid, pla ra is opaque and often contains pieces of fish. To add this sauce to a som tam (spicy papaya salad) is a matter of choice. Kapi, Thai shrimp paste, is a combination of fermented ground shrimp and salt. It is used in the famous chili paste called nam phrik kapi, in rice dishes such as khao khluk kapi and it is indispensable for making Thai curry pastes. Tai pla is a pungent sauce used in the southern Thai cuisine, that is made from the fermented innards of the shortbodied mackerel (pla thu).[34] It is one of the main condiments of kaeng tai pla curry and is also used to make nam phrik tai pla.[35] Far removed from the nearest sea, from northern Thailand comes nam pu, a thick, black paste made by boiling mashed rice-paddy crabs for hours. It is used as an ingredient for certain northern Thai salads, curries, and chili pastes. It too has a strong and pungent flavor.[36]

Nam phrik are Thai chili pastes, similar to the Indonesian and Malaysian sambals. Each region has its own special versions. The words "nam phrik" are used by Thais to describe many pastes containing chilies used for dipping, although the more watery versions tend to be called nam chim. Thai curry pastes are normally called phrik kaeng or khrueang kaeng (lit. curry ingredients), but some people also use the word nam phrik to designate a curry paste. Red curry paste, for instance, could be called phrik kaeng phet or khrueang kaeng phet in Thai, but also nam phrik kaeng phet. Both nam phrik and phrik kaeng are prepared by crushing together chilies with various ingredients such as garlic and shrimp paste using a mortar and pestle. Some nam phrik are served as a dip with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. One such paste is nam phrik num, a paste of pounded fresh green chilies, shallots, garlic and coriander leaves. The sweet roasted chili paste called nam phrik phao is often used as an ingredient in tom yam or when frying meat or seafood, and it is also popular as a spicy "jam" on bread, or served as a dip with prawn crackers. The dry nam phrik kung, made with pounded dried shrimp (kung haeng), is often eaten plain with rice and a few slices of cucumber. French diplomat Simon de la Loubre observed that chili pastes were vital for the way Thai people eat. He provides us with a recipe for nam phrik with pla ra and onions in Du Royaume de Siam, an account of his mission to Thailand published in 1691.[37]

The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially) loanwords from the Teochew dialect: si-io dam (dark soy sauce), si-io khao (light soy sauce), si-io wan (sweet soy sauce), and taochiao (fermented whole soy beans). Namman hoi (oyster sauce) is also of Chinese origin. It is used extensively in vegetable and meat stir fries.

Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of kaffir lime leaves (bai makrut) appears in many Thai soups (e.g., the hot and sour tom yam) or curry from the southern and central areas of Thailand. The Thai lime (manao) is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind is frequently combined with galangal (kha) and lemongrass (takhrai), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry paste. Fresh Thai basil, distintively redolent of cloves, and with stems which are often tinged with a purple color, are used to add fragrance in certain dishes such as green curry. Other commonly used herbs in Thai cuisine include phak chi, (coriander or cilantro leaves), rak phak chi (cilantro/coriander roots), spearmint (saranae), holy basil (kraphao), ginger (khing), turmeric (khamin), fingerroot (krachai), culantro (phak chi farang), pandanus leaves (bai toei), and Thai lemon basil (maenglak). Spices and spice mixtures used in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder), and fresh and dried peppercorns (phrik thai). Northern Thai larb uses a very elaborate spice mix, called phrik lap, which includes ingredients such as cumin, cloves, long pepper, star anise, prickly ash seeds and cinnamon.[38]

Besides kaffir lime leaves, several other tree leaves are used in Thai cuisine such as cha-om, the young feathery leaves of the Acacia pennata tree. These leaves can be cooked in omelettes, soups and curries or eaten raw in northern Thai salads. Banana leaves are often used as packaging for ready-made food or as steamer cups such as in ho mok pla, a spicy steamed pt or souffl made with fish and coconut milk. Banana flowers are also used in Thai salads or as a vegetable ingredient for certain curries. The leaves and flowers of the neem tree (sadao) are also eaten blanched. Phak lueat (leaves from the Ficus virens) are cooked in curries, and bai makok (from the Spondias mombin) can be eaten raw with a chili paste.

Five main chilies are generally used as ingredients in Thai food. One chili is very small (about 1.25 centimetres (0.49in)) and is known as the hottest chili: phrik khi nu suan ("garden mouse-dropping chili"). The slightly larger chili phrik khi nu ("mouse-dropping chili") is the next hottest. The green or red phrik chi fa ("sky pointing chili") is slightly less spicy than the smaller chilies. The very large phrik yuak, which is pale green in color, is the least spicy and used more as a vegetable. Lastly, the dried chilies: phrik haeng are spicier than the two largest chilies and dried to a dark red color.

Other typical ingredients are the several types of eggplant (makhuea) used in Thai cuisine, such as the pea-sized makhuea phuang and the egg-sized makhuea suai, often also eaten raw. Although broccoli is often used in Asian restaurants in the west in phat phak ruam (stir fried mixed vegetables) and rat na (rice noodles served in gravy), it was never used in any traditional Thai food in Thailand and is still rarely seen in Thailand. Usually in Thailand, khana is used, for which broccoli is a substitute. Other vegetables which are often eaten in Thailand are thua fak yao (yardlong beans), thua ngok (bean sprouts), no mai (bamboo shoots), tomatoes, cucumbers, phak tam lueng (Coccinia grandis), phak kha na (Chinese kale), phak kwangtung (choy sum), sweet potatoes (both the tuber and leaves), a few types of squash, phak krathin (Leucaena leucocephala), sato (Parkia speciosa), tua ph (winged beans) and khaophot (corn).

Among the green, leafy vegetables and herbs that are usually eaten raw in a meal or as a side dish in Thailand, the most important are: phak bung (morning glory), horapha (Thai basil), bai bua bok (Asian pennywort), phak kachet (water mimosa), phak kat khao (Chinese cabbage), phak phai (praew leaves), phak kayang (rice paddy herb), phak chi farang (culantro), phak tiu (Cratoxylum formosum), phak "phaai" (yellow burr head) and kalampl (cabbage).[39] Some of these leaves are highly perishable and must be used within a couple of days.

Several types of mushroom (het) also feature in Thai cuisine such as straw mushrooms (het fang), shiitake (het hom), and white jelly fungus (het hu nu khao).[40]

Flowers are also commonly used ingredients in many Thai dishes, either as a vegetable, such as dok khae (Sesbania grandiflora) and huapli (the flower bud of the banana), or as a food coloring, such as with the blue-colored dok anchan (the flowers of the Clitoria ternatea, which can also be eaten raw or fried).

Fresh fruit forms a large part of the Thai diet, and are customarily served after a meal as dessert. The Scottish author John Crawfurd, sent on an embassy to Bangkok in 1822, writes in his account of the journey:

"The fruits of Siam, or at least of the neighbourhood of Bangkok, are excellent and various, surpassing, according to the experience of our party (...) those of all other parts of India."[41] The Siamese themselves consume great quantities of fruit, and the whole neighbourhood of Bangkok is one forest of fruit trees.[42]

Fruit is not only eaten on its own, but often served with spicy dips made from sugar, salt, and chilies.[43] Fruits feature in spicy salads such as som tam (green papaya salad) and yam som-o (pomelo salad), in soups with tamarind juice such as tom khlong and kaeng som, and in Thai curries such as kaeng kanun (jackfruit curry), kaeng pet phet yang (grilled duck curry with pineapple or grapes), and kaeng pla sapparot (fish and pineapple curry). Fruits are also used in certain Thai chili pastes, such as in nam phrik long rue made with madan (a close relative of the mangosteen),[44] and nam phrik luk nam liap, made with the fruit of the Chinese olive.[45]

Although many of the exotic fruits of Thailand may have been sometimes unavailable in Western countries, Asian markets now import such fruits as rambutan and lychees. In Thailand one can find papaya, jackfruit, mango, mangosteen, langsat, longan, pomelo, pineapple, rose apples, durian, Burmese grapes and other native fruits. Chantaburi in Thailand each year holds the World Durian Festival in early May. This single province is responsible for half of the durian production of Thailand and a quarter of the world production.[46][47][48] The Langsat Festival is held each year in Uttaradit on weekends in September. The langsat (Lansium parasiticum), for which Uttaradit is famous, is a fruit that is similar in taste to the longan.[49]

From the coconut comes coconut milk, used both in curries and desserts, and coconut oil. The juice of a green coconut can be served as a drink and the young flesh is eaten in either sweet or savory dishes. The grated flesh of a mature coconut is used raw or toasted in sweets, salads and snacks such as miang kham.[50] Thais not only consume products derived from the nut (actually a drupe), but they also make use of the growth bud of the palm tree as a vegetable. From the stalk of the flowers comes a sap that can be used to make coconut vinegar, alcoholic beverages, and sugar. Coconut milk and other coconut-derived ingredients feature heavily in the cuisines of central and southern Thailand. In contrast to these regions, coconut palms do not grow as well in northern and northeastern Thailand, where in wintertime the temperatures are lower and where there is a dry season that can last five to six months. In northern Thai cuisine, only a few dishes, most notably the noodle soup khao soi, use coconut milk. In the southern parts of northeastern Thailand, where the region borders Cambodia, one can again find dishes containing coconut. It is also here that the people eat non-glutinous rice, just as in central and southern Thailand, and not glutinous rice as they do in northern Thailand and in the rest of northeastern Thailand.[51][52]

Apples, pears, peaches, grapes, and strawberries, which do not traditionally grow in Thailand and in the past had to be imported, have become increasingly popular in the last few decades since they were introduced to Thai farmers by the Thai Royal Projects, starting in 1969, and the Doi Tung Project since 1988. These temperate fruit grow especially well in the cooler, northern Thai highlands, where they were initially introduced as a replacement for the cultivation of opium, together with other crops such as cabbages, tea, and aribica coffee.

According to the Thai government's The Eleventh National Economic and Social Development Plan (2012-1016), Thailand is number one in the world in the application of chemicals in agriculture. The report stated that, "The use of chemicals in the agricultural and industrial sectors is growing while control mechanisms are ineffective making Thailand rank first in the world in the use of registered chemicals in agriculture."[53]:111

The Thai Pesticide Alert Network (Thai-PAN), a food safety advocacy group, regularly tests Thai farm produce for contamination. In their August 2016 evaluation, the group found that of 158 samples, 56 percent of produce was found to have unsafe levels of chemicals. A spokesperson for the group said that 70.2 percent of the produce from supermarkets was contaminated. Chinese kale topped the list of contaminated vegetables with 10 out of 11 samples containing residues. Red chillies (9 of 12) came in second, followed by cowpeas and basil (8 of 12), morning glory (7 of 12), small eggplants (6 of 11), cucumbers (5 of 11), tomatoes (3 of 11), cabbage (2 of 11), and Chinese cabbage (2 of 12). Among fruits, Sai Nam Phueng oranges were most contaminated as traces of chemicals were found in all eight samples. They were followed by dragon fruit (7 of 8), guava (6 of 7), papaya (3 of 6), watermelon (3 of 7), and cantaloupe (1 of 7).[54]

"Q-Mark" goods showed a higher prevalence of contamination, 61.5 percent, than they did during Thai-PAN's March 2016 survey, 57 percent. Q-Mark is the National Bureau of Agricultural Commodity and Food Standards (ACFS) mark of quality.[55][56]

Whereas many Thai dishes are now familiar in the West, the vast majority are not. In many of the dishes below, different kinds of protein, or combinations of protein, are interchangeable as the main ingredient. Beef (nuea), chicken (kai), pork (mu), duck (pet), tofu (taohu), fish (pla), prawns or shrimp (kung), crab (pu), shellfish (hoi), or egg (khai) can, for example, all be used as main ingredients for kaeng phet (red curry). Kaeng phet kai will be red curry with chicken, kaeng phet mu with pork, etc..

Khao chao (Thai: ; lit. "morning rice/food"), breakfast dishes, for Thais are limited. Very often, a Thai breakfast can consist of the same dishes with rice which are also eaten for lunch or dinner. Single dishes such as fried rice, noodle soups, and steamed rice with something simple such as an omelette, fried/grilled pork or chicken, or a stir fry with vegetables, are commonly sold for breakfast from street stalls as a quick take-out.

The following dishes are viewed as being specific breakfast dishes but they can also be found at any other moment of the day:[59][60]

Known as ahan chan diao (Thai: ; lit., "single dish food"), it is not only the name for true single plate dishes, but also for dishes that are served "rat khao" (lit., "poured on rice"): one or more dishes are served together with rice on one plate. Some of these eateries offer a large selection of (pre-cooked) dishes, others are specialized in only a one, or a few dishes with rice.

Ahan Phak Klang (Thai: ; lit. "central region food") is most often eaten with the non-glutinous jasmine rice. The cuisine has also incorporated many Thai Chinese dishes.

Ahan Isan (Thai: ; lit. "Isan food") generally features dishes similar to those found in Laos, as Isan people historically have close ties with Lao culture and speak a language that is generally mutually intelligible with the Lao language. The staple food of Isan is glutinous rice and most of the Isaan food is spicy and cooked with local ingredients found on the farms all through northeastern Thailand. Isaan people primarily get their income from farming. Rice, sugar cane, pineapple, potato, and rubber are all farmed in this region.

Ahan Lanna (Thai: ; lit. "Lanna food") shares certain dishes with neighboring Shan State, in Burma, and with northern Laos. As in northeastern Thailand, glutinous rice, not jasmine rice, is eaten as the staple food.

Ahan Phak Tai (Thai: ; lit. "southern region food") shares certain dishes with the cuisine of northern Malaysia. Southern Thais, just like the people of central Thailand to the north, and the people of Malaysia to the south, eat non-glutinous rice as their staple food.

Bai Leang or Gnetum gnemon (scientific name ) is green leaf vegetable. Normally, vegetables are beneficial to our body because they contain fibers, variety of vitamins and minerals. Especially, Bai Leang which also has antioxidants which can be converted to Vitamin A and help to maintain eye health. Eggs in this dish also benefit to our body because there is a lot of protein mixed with vitamins and high density lipoprotein (HDL) from oil that is used for cooking. Moreover, Oil can dissolve vitamins in Bai Leang in order to make it easy to be absorbed and used. Bai Leang Pad Kai is a useful dish and is recommended for children or elderly to consume. The only warning is to be careful with oil that is used for cooking. It should be good quality oil and not used excessively.

(Thai: ; rtgs:khong wan) lit. "sweet things"). Although most Thai meals finish with fresh fruit, sometimes sweet snacks, often eaten between meals, will also be served as a dessert.

Ice cream was introduced to Thailand during the reign of King Rama V when the first ice cream machine was imported to Thailand.[69] Ice cream in the second half of the 19th century was made of coconut water blended with ice. At first, ice couldn't be produced in Thailand. That led to importing ice from Singapore. Ice cream was then an upper-class treat, but over time ice cream became more widely available and the product was improved by replacing coconut water with coconut milk.

There were two types of ice cream in Thailand. First, ice cream in the palace was made of coconut juice with roasted tamarind on top. Second, ice cream for the public was coconut ice cream with the scent of the Nommaeo flower with a slight sweet taste. The ice cream "tube" was born during the reign of Rama VII. Its ingredients were contained inside a zinc tube which was shaken until it solidified, then skewered stick to serve as a handle. It was sold by mobile vendors using dry ice and salt to keep the ice cream cold. Eventually, ice cream was manufactured and sold in small cups.[70]

According to the Bangkok Post, aitim tat (Thai: ; "cut ice cream"), was very popular 30 years ago (1986). It came in rectangular bars of various flavors, sliced into pieces by the vendor, who then inserted two wooden sticks into the pieces to use as holders. Aitim tat was made from milk, coconut milk, flour, sugar, and artificial flavour. The price was one or two baht, depending on the size.[69]

The Pop Company in the 1970s set up the first ice-cream manufacturing plant in Thailand. The company used a duck logo, resulting it the nickname aitim tra pet (Thai: ; "duck brand ice cream").[69] It was sold in front of Chaloemchai Theater. Its most popular offering was called "banana split", with three flavors of ice cream, chocolate, vanilla, and strawberry.[70]

Khrueang duem (Thai: ; lit. "beverages")

Other alcoholic beverages from Thailand include Mekhong whisky and Sang Som. Several brands of beer are brewed in Thailand, the two biggest brands are Singha and Chang.

Certain insects are also eaten in Thailand, especially in Isan and in the north. Many markets in Thailand feature stalls which sell deep-fried grasshoppers, crickets (ching rit), bee larvae, silkworm (non mai), ant eggs (khai mot) and termites. The culinary creativity even extends to naming: one tasty larva, which is also known under the name "bamboo worm" (non mai phai, Omphisa fuscidentalis),[71] is colloquially called "express train" (rot duan) due to its appearance.

Most of the insects taste fairly bland when deep-fried, somewhat like popcorn and prawns. But when deep-fried together with kaffir lime leaves, chilies and garlic, the insects become an excellent snack to go with a drink. In contrast to the bland taste of most of these insects, the maeng da or maelong da na (Lethocerus indicus) has been described as having a very penetrating taste, similar to that of a very ripe gorgonzola cheese. This giant water bug is famously used in a chili dip called nam phrik maeng da. Some insects, such as tadpoles, ant eggs and silk worms, are also eaten boiled in a soup in Isan, or used in egg dishes in northern Thailand.[72]

The quality and choice of street food in Thailand is world-renowned. Bangkok is often mentioned as one of the best street food cities in the world, and even called the street food capital of the world.[73][74] The website VirtualTourist says:"Few places in the world, if any, are as synonymous with street food as Thailand. For the variety of locations and abundance of options, we selected Bangkok, Thailand, as our number one spot for street food. Bangkok is notable for both its variety of offerings and the city's abundance of street hawkers."[75]

There is scarcely a Thai dish that is not sold by a street vendor or at a market somewhere in Thailand. Some specialize in only one or two dishes, others offer a complete menu that rival that of restaurants. Some sell only pre-cooked foods, others make food to order. The foods that are made to order, tend to be dishes that can be quickly prepared: quick stir fries with rice, such as kaphrao mu (spicy basil-fried minced pork)[76] or phat khana (stir fried gailan), and quick curries such as pladuk phat phet (catfish fried with red curry paste).

Noodles are a popular street food item as they are mainly eaten as a single dish. Chinese-style noodle soups, fried noodles, and fermented Thai rice noodles (khanom chin), served with a choice of different Thai curries, are popular. Nearly everywhere in Thailand you will see som tam (green papaya salad) and sticky rice sold at stalls and roadside shops. This is popularly eaten together with grilled chicken; but if the shop doesn't sell any themselves, someone else nearby will. In most cities and towns there will be stalls selling sweet roti, a thin, flat fried dough envelop, with fillings such as banana, egg, and chocolate. The roti is similar to the Malay roti canai and Singaporean roti prata, and the stalls are often operated by Thai Muslims. Sweets snacks, collectively called khanom, such as tako (coconut cream jelly), khanom man (coconut cassava cake), and khanom wun (flavored jellies), can be seen displayed on large trays in glass covered push-carts. Other sweets, such as khanom bueang and khanom khrok (somewhat similar to Dutch poffertjes), are made to order.

In the evenings, mobile street stalls, often only a scooter with a side car, drive by and temporarily set up shop outside bars in Thailand, selling kap klaem ("drinking food"). Popular kap klaem dishes sold by mobile vendors are grilled items such as sun-dried squid, meats on skewers, or grilled sour sausages, and deep-fried snacks such as fried insects or fried sausages. Peeled and sliced fruits are also sold from street carts, laid out on a bed of crushed ice to preserve their freshness. Salapao, steamed buns filled with meat or sweet beans and the Thai version of the Chinese steamed baozi, are also commonly sold by mobile vendors.

Food markets in Thailand, large open air halls with permanent stalls, tend to operate as a collection of street stalls, each vendor with their own set of tables and providing (limited) service, although some resemble the regular food courts at shopping malls and large supermarkets, with service counters and the communal use of tables. Food courts and food markets offer many of the same foods as street stalls, both pre-cooked as well as made to order. Night food markets, in the form of a collection of street stalls and mobile vendors, spring up in parking lots, along busy streets, and at temple fairs and local festivals in the evenings, when the temperatures are more agreeable and people have finished work.

The dishes sold at wet markets in Thailand tend to be offered pre-cooked. Many people go there, and also to street vendors, to buy food for at work, or to take back home. It is a common sight to see Thais carrying whole communal meals consisting of several dishes, cooked rice, sweets, and fruit, all neatly packaged in plastic bags and foam food containers, to be shared with colleagues at work or at home with friends and family. Due to the fact that many dishes are similar to those that people would cook at home, it is a good place to find regional, and seasonal, foods.

Although the Vegetarian Festival is celebrated each year by a portion of Thailand's population, and many restaurants in Thailand will offer vegetarian food during this festival period, pure vegetarian food is usually difficult to find in normal restaurants and eateries in Thailand. All traditionally made Thai curries, for instance, contain shrimp paste, and fish sauce is used as salt in many Thai dishes. At shops and restaurants that specifically cater for vegetarians, substitutes for these ingredients are used. Meat dishes are also commonly part of the alms offered to Buddhist monks in Thailand as vegetarianism is not considered obligatory in Theravada Buddhism; but having an animal killed specifically to feed Buddhist monks is prohibited.[77][78]

In most towns and cities, traditional Buddhist vegetarian fare, without any meat or seafood products of any kind and also excluding certain strong tasting vegetables and spices, is sold at specialized vegetarian restaurants which can be recognized by a yellow sign with in Thai script the word che (Thai: ) or ahan che (Thai: ) written on it in red. These restaurants serve what can be regarded as vegan food. Many Indian restaurants of the sizable Thai-Indian community will also have vegetarian dishes on offer, due to the fact that vegetarianism is held as an ideal by many followers of the Hindu faith. Indian vegetarian cuisine can incorporate dairy products and honey. Due to the increased demand for vegetarian food from foreign tourists, many hotels, guesthouses and restaurants that cater to them, will now also have vegetarian versions of Thai dishes on their menu. Pescatarians would have very few problems with Thai cuisine due to the abundance of Thai dishes which only contain fish and seafood as their source of animal protein.[79][80][81][82][83]

Originally, it referred to the food that was cooked or prepared by people living in the palace. Thai royal cuisine has become very well known from the Rattanakosin Era onwards.

Typically, Thai royal cuisine has basic characteristics that are close to the basic food prepared by general people. However, Thai royal cuisine focuses on the freshness of seasonal products. Other than that, it is crucial that the way in which Thai royal food is cooked, should be complex and delicate.

La Loubre, an envoy from France during the reign of King Narai the Great, recorded that the food at the court was generally similar to villager food. Ways that make Thai Royal cuisine different food was the beautiful presentation. For example, they served fish and chicken with the bones removed, and the vegetables were served in bite-sized portions. In addition, if beef is used, it should be tenderloin only.

There are many types of Thai royal cuisine such as ranchuan curry, nam phrik long rue, matsaman curry, rice in jasmine-flavored iced water or khao chae, spicy salad, fruit, and carved vegetable.

Thai royal cuisine is regarded as one of the cultural symbols that represents the exquisite refinement of the Thai court.

Thai cuisine only became well-known worldwide from the 1960s onwards, when Thailand became a destination for international tourism and American troops arrived in large numbers during the Vietnam War period. The number of Thai restaurants went up from four in 1970s London to between two and three hundred in less than 25 years.[84] The earliest attested Thai restaurant in the United States, "Chada Thai", opened their doors in 1959 Denver, Colorado. It was run by the former newspaper publisher Lai-iad (Lily) Chittivej. The oldest Thai restaurant in London, "The Bangkok Restaurant", was opened in 1967 by Mr and Mrs Bunnag, a former Thai diplomat and his wife, in South Kensington.[85]

The global popularity of Thai cuisine is seen as an important factor in promoting tourism to Thailand, and also increase exports of Thailand's agricultural sector. In June 2009, the Tourism Authority of Thailand organised a conference to discuss these matters at the Queen Sirikit National Convention Centre in Bangkok. TAT Governor Seree Wangpaichitr: "This conference was long overdue. The promotion of Thai cuisine is one of our major niche-market targets. Our figures show that visitors spent 38.8 billion baht on eating and drinking last year, up 16% over 1997."[86]

The Thaksin administration of Thailand (2001-2006) launched the "Kitchen of the World" campaign in 2003 to promote Thai cuisine internationally, with a yearly budget of 500 million baht. It provided loans and training for restaurateurs seeking to establish Thai restaurants overseas; established the "Thai Select" certification program which encouraged the use of ingredients imported from Thailand; and promoted integration between Thai investors, Thai Airways, and the Tourism Authority of Thailand with Thai restaurants overseas.[87]

One survey held in 2003 by the Kellogg School of Management and Sasin Institute showed that Thai cuisine ranked fourth when people were asked to name an ethnic cuisine, after Italian, French, and Chinese cuisine. When asked "what is your favourite cuisine?", Thailand's cuisine came in at sixth place, behind the three aforementioned cuisines, and Indian and Japanese cuisine.[84]

In the list of the "World's 50 most delicious foods", compiled by CNN in 2011, som tam stands at place 46, nam tok mu at 19, tom yam kung at 8, and massaman curry stands on first place as most delicious food in the world.[88] In a reader's poll held a few months later by CNN, mu nam tok came in at 36, Thai fried rice at 24, green curry at 19, massaman curry at 10, and Thai som tam, pad Thai, and tom yam kung at six, five, and four.[89]

In 2012, the British Restaurant Magazine, included "Nahm Bangkok" of chef David Thompson in its yearly list of The World's 50 Best Restaurants.[90]

Thai chefs of the Thailand Culinary Academy took second place in the Gourmet Team Challenge (Practical) of the FHC China International Culinary Arts Competition 14 in Shanghai, China on 1416 November 2012. They won the IKA Culinary Olympic 2012 competition held in Erfurt, Germany between 510 October 2012, where they received four gold and one silver medal.[91]

In 2011, the James Beard Foundation Award for Best Chef in Northwestern United States, was presented to Andy Ricker of restaurant "Pok Pok" in Portland, Oregon, and for Best Chef in Southwestern United States to Saipin Chutima of restaurant "Lotus of Siam" in Winchester, Nevada.[92]

Three restaurants that specialize in Thai cuisine, but are owned by non-Thai chefs, have received Michelin stars:

Culinary tours of Thailand have gained popularity in recent years. Alongside other forms of tourism in Thailand, food tours have carved a niche for themselves. Many companies offer culinary and cooking tours of Thailand and many tourists visiting Thailand attend cooking courses offered by hotels, guesthouses and cooking schools.

Thailand's National Innovation Agency (NIA), a public organization under the Thai Ministry of Science and Technology, is spearheading a 30 million baht (US$1 million),[97] effort by the government to:

The agency has posted 11 "authentic" recipes for tom yum gung (nam sai), tom yum gung (nam khon), pad Thai, Massaman curry, kaeng kiew wan (green curry), kaeng lueng (southern Thai sour curry), Golek chicken sauce, khao soi, sai oui (northern Thai sausage), nam prik noom (green pepper chili paste), and nam prik aong (northern Thai chili paste).[99] These recipes were featured at a gala dinner promoting "Authentic Thai Food for the World", held at the Plaza Athne Hotel Bangkok on 24 August 2016 at which Thailand's minister of industry was the honored guest.[100] By 2020, Thai Delicious plans to post over 300 Thai food recipes.[101]

To determine authenticity, Thai researchers developed the "e-delicious machine", described as "...an intelligent robot that measures smell and taste in food ingredients through sensor technology in order to measure taste like a food critic."[102] The machine evaluates food by measuring its conductivity at different voltages. Readings from 10 sensors are combined to produce a chemical signature. Because the machine cannot judge taste, the food is compared with a standard derived from a database of popular preferences for each dish. For tom yam, the spicy soup flavored with Kaffir lime leaves and coriander, researchers posted notices at Chulalongkorn University in Bangkok, requesting 120 tasters. The tastersstudents, university staff, and area workerswere paid a few baht for their opinions. They were served 10 differently prepared soups and rated each one. The winning soup was declared the standard, and its chemical characteristics were programmed into the machine. When testing food, the machine returns a numerical score from one to 100. A score lower than 80 is deemed "not up to standard". The machine cost about US$100,000 to develop.[97] Restaurants that follow officially sanctioned recipes can affix a "Thai Delicious" logo to their menus.[97]

The Thai Delicious project has been criticized, the main rationale being that, "Standardisation is the enemy of Thai food."[103]

Read the rest here:

Thai cuisine - Wikipedia

Morgan Frisch/Recorder staff Amsterdam native and licensed massage therapist Jacob Bieniek sits in his new office on Market Street.

By MORGAN FRISCH

Recorder News Staff

When graduating from fifth-grade at McNulty Elementary School, Jacob Bieniek knew he wanted to pursue a career in massage therapy.

The students were asked to stand up at the end of the moving up ceremony and tell the crowd what they wanted to be when they were older. Bieniek said he gave his mom massages every night and from a young age realized how much she benefited from it.

However, after graduating high school in 2008 he decided to take a different path. Bieniek studied history at the State University of New York at Plattsburgh, but said it was something he did to appease other people and it didnt end up working out for him.

Now, at 26, hes finally following his original passion and opened up shop as a licensed massage therapist on 15 Market St.

I wanted something more that I could control, Bieniek said. Having my own business was always a goal of mine, so I figured Im going to start living my life for what I want to do instead of listening to everyone else because that really wasnt working out for me.

Morgan Frisch/Recorder staff Amsterdam native and licensed massage therapistJacob Bieniek shows the room where clients receive massages at his new massage therapy office on Market Street.

In June 2015, he started the one-year program at The Center for Natural Wellness the School of Massage Therapy in Albany. Bieniek said the environment at the school was open and accepting and the teachers catered to all different learning types.

The second I started making decisions for myself and really working on what I wanted instead of what everyone else wanted, my life really started to fall into place, Bieniek said. I graduated from my massage program with a 4.0, which I had never got grades like that before. I never had students coming to me to be tutored and asking me to help them out. It was nice. It felt perfect, like where I was supposed to be.

Bieniek took the New York State Board for Massage Therapy in August 2016 and then rented a room in Clifton Park practicing three days a week in an effort to build a client base. He found that many of the people he knew in Amsterdam interested in a session didnt want to make the 45-minute drive home, especially after a massage. This lead to him starting his own business.

In regards to studying history before pursuing his current career, Bieniek said he couldnt help but feel a little regret. When he was able to see past the regret and realize how much was gained from attending SUNY Plattsburgh, he said he was able to focus on his future.

I think regret is one of the most debilitating emotions that you can experience, he said. I think if you can take even the smallest positive out of a situation it helps you not feel as though it was a waste of time.

As for opening up a facility in the city, hes excited to give back to his community and hopeful he will be able to educate people on the benefits of massage.

I think thats going to be the hardest part because there isnt a huge massage therapy presence in Amsterdam, he said. Really educating people and getting them to think of massage not as just a luxury that you do when you go on vacation or something. To get a one hour massage once a month can make you a happier person.

Bieniek explained how massage affects the body in ways that can bring you back to an equilibrium. For example, he said it could help bring down a very anxious person, living life at a very high energy level or give energy to someone who is constantly fatigued.

Its an equalizer, so no matter where you fall on the spectrum, of either fatigued or high energy, it brings you back to balance, he said.

Bieniek said the best benefit is stress reduction.

I dont think there is single person on this planet that we live on today that doesnt carry a little bit of stress with them throughout their life, he said.

He offers several different types of massage in an effort to provide people options depending on their needs.

The most general relaxation massage that people are familiar with, he said, is the Swedish massage. He also offers a deep tissue massage, which provides more pressure and focuses on a specific area. Bieniek said the myofascial release is a more gentle type of massage that works with the connective tissue of the body. The sports or athletic massage involves the preventiontreatment and rehabilitation of injuries resulting from physical activity. Bieniek said after being a football player in high school hes interested in getting into more sport-oriented massages in the future.

Another service he provides is acupressure.Bieniek said its essentially the same thing as acupuncture, but he uses pressure with his fingers as opposed to needles.

I want you to be able to truly relax and let go, he said. To actually feel your body let go of all the tension and truly be able relax, some people dont really get to experience that too often.

One of the most common misconceptions Bienek said he faces is people thinking a massage needs to be deep in order to be effective. He said if a client doesnt realize how much tension they have, the deep tissue can be intense. He mentioned the importance of talking to the massage therapist and telling them if its too much pressure. Bienek said causing someone to tense up is counterproductive.

Bienieks office is painted green and there are several plants throughout the room. The goal was to incorporate nature therapy into the business model because he believes it creates a calming, relaxing, anti-stress environment. There is also relaxing music and the smell of essential oils coming from a diffuser.

This is just the beginning, Bieniek said. I plan on creating a little jungle in here.

His facility is open Monday through Friday from 9 a.m. to 9 p.m. by appointment only. Bieniek said he wanted to create space he was happy in because its where he will spending a lot of his time.

Ive always have a passion for it, he said.

Anyone interested in scheduling a massage can reach him on Facebook at Jacob Bieniek, LMT.

Read the original here:

Amsterdam native Jacob Bieniek opens massage therapy office on Market Street - The Recorder (subscription)

Debbie Albrand, of McKinney (left) and Sue Harrington of Wichita Falls, playfully can-can on an interactive musical rug in one of the Old Jail Art Center's jail cells Friday June. 16, 2017. The Cell Series features Joel Sampson's "Sound Advice - Beats and Other Bits", a collection of devices which generate sound. The exhibit will be on display until August 26.(Photo: Ronald W. Erdrich/Reporter-News)Buy Photo

ALBANY All the kids know Teddy Roosevelt. We can thank Robin Williams for that.

Erin Whitmore, the education director for the Old Jail Art Center, chuckled at the irony. Standing in the middle of the museums Warhol: Cowboys Indians Polaroids, she gestured toward Andy Warhols silkscreen image of the nations 26th President.

The kids don't always recognize Annie Oakley, but they do recognize Teddy Roosevelt because of the Night at the Museum movies, she said. And even the itty-bitties recognize John Wayne.

Warhols pop art is meant to be a reflection of popular culture.

So popular people, popular images; very easily recognizable and accessible imagery, Whitmore explained. The kids really respond to it; even if they don't know who it is, they know that the image is really important because it's larger than life.

Patrick Kelly, the executive director and curator of the museum, chimed in.

And their pop culture is different than our pop culture, he said. Thats certainly seems true when considering the childrens identification of Roosevelt as the hero of a comedy, as opposed to being the Hero of San Juan Hill even though the movies character is based upon that period in Roosevelts life.

The pictures are about three-feet square with bright colors overlaid by the artist. Each color is from a separate mask, so if 15 colors appear on a work then it took an equal number of screens to lay it on.

Accompanying the exhibit are a collection of Polaroid photographs made by Warhol as studies for different subjects. The artist would make dozens or hundreds of pictures, then work with the subject to select the best one. From there it was transferred to paper using a halftone screening process, then the overlay of colors would start from there.

His life was all about documenting everything that was around him, he wasn't an artist on one side and Andy Warhol on the other, Kelly said.

As an exploration of popular culture, the Warhol suite has a connection to another exhibit in the museum called, Showtime: Photographs of Music Legends by Watt Casey, Jr.

Watt Casey is actually a rancher from this area he goes to my church and years ago he was talking about his life and photographing all these musical legends from Willie Nelson up to John Lee Hooker and Muddy Waters, Kelly said.

As a student at the University of Texas in the early 1970s, Casey began covering for the Daily Texan Austins music scene, which at that time was beginning to flower. After school, he continued working, spending more than a decade photographing music icons as they passed through Texas and accumulating thousands of photographs in the process.

Stevie Ray Vaughan performs in Austin May 9, 1982. This image and others are part of an exhibit at the Old Jair Art Center in Albany entitled "Showtime: Photographs of Music Legends by Watt Casey, Jr." The collection of 45 pictures will be on display until August 26.(Photo: Photograph courtesy of Watt Casey, Jr.)

We culled them down to about 45 pictures, which are on display here, Kelly said. Plus, A&M Press is publishing a book of his with these works and additional pictures.

That book, My Camera is a Guitar, is scheduled to come out in November. Kelly said they will invite Casey in for a lecture when it is released.

The majority of the images are black and white, typically with artists performing or relaxing with friends. They capture a time in Austins history when music and the people who made it felt more accessible.

Theres an immediacy present in many of the images. Bluesmen howl their lyrics into the microphone with such an intensity that its almost like the sound is struggling to free itself from the picture.

In another, Stevie Ray Vaughan smiles with his band at a favorite barbecue joint. In the background a cashier slouches behind the register, photo-bombing the scene in his aviator shades and looking nearly as cool as the band.

Museum patrons view exhibits by Watt Casey, Jr. and Andy Warhol Friday June 16, 2017 at the Old Jail Art Center in Albany. The exhibits will be be on display until August 26.(Photo: Ronald W. Erdrich/Reporter-News)

Finally, the Cell Series brings everything together with Joel Sampsons Sound Advice Beats and Other Bits. If Caseys work centers around musicians and the sounds they make, Sampson eliminates the musician and just features the sound.

Its very interactive and fun, Whitmore said. A lot of the pieces look like a one-man band, without the man.

Artists invited to exhibit for the Cell Series typically design their pieces with the original function of the jail cell rooms in mind. Sometimes that means pondering themes of isolation, or sometimes it means using the physical features of the room as a frame in which to create.

Sampson utilizes the hard surfaces of the rooms to amplify the sounds made from his creations. Some are electronically generated, some are from objects striking pots and pans. Most are interactive and feature a large plastic button whose bright color seems to cry out, Push me!

I do think he was interested in the sound and what it does in a space like that, Whitmore observed. When youve got multiple sources coming at one time, its a cacophony. Some are whirring, some are beeping, and some are cow bells.

It's definitely a sensory overload when everything is going off in there at one time, agreed Kelly. But there's also the opportunity, when there's not a lot of people in there at one time, for you can sit and listen to one piece in particular.

In one of the rooms, Sampson uses an inexpensive computer to recite the Declaration of Independence using Morse code.

You can read more into that work and interpret that piece to understand how those concepts are disseminated, Kelly said. You can go as deep as you want.

All three exhibits are on display until August 26.

Read or Share this story: http://arnne.ws/2thUv3K

The rest is here:

A cacophony of sound, photographs and pop culture in Albany - ReporterNews.com

PHOTO: The beach in the Dominican Republic (photo courtesy of Sunscape Resorts)

Are you longing for a tropical getaway?

Sunscape Resorts highlights all the fun you can have in the Dominican Republic and why you need to add this paradise to your next vacation list.

RELATED OFFERS

Kids Stay Free! Sunscape Resorts & ...

Up To 40$ Off Extended! Book by June ... Sunscape Resorts & ...

Puerto Plata has 60 miles of Atlantic beaches great for relaxing as well as adventure. Its a renowned spot for windsurfing and kiteboarding and home to Playa Dorada, which is great for people of all ages with its casinos, shops, restaurants and dance clubs.

Punta Cana is 20 miles of beautiful white sand and clear blue waters you just have to see to believe. Its a fun place for families as there are tons of resorts and activities always happening.

READ MORE The Best Beach Activities at Sunscape Resorts & Spas

The Dominican Republic also holds festivals throughout the year. The tropical oasis is filled with rich tradition and culture.

Check out each of the festivals that occur in the Dominican Republic, per a Sunscape Resorts blogger:

"Dominican CarnivalFebruaryEvery Sunday in February since 1520, a celebration across the island ensues with parades, colorful costumes and elaborate masks. Music ranging from merengue to techno provides a mixed soundtrack for dance and celebration.

Web.com TourJune This annual tour takes place at the Los Corales Golf Club for professional golfers competing to win entrance to the famous PGA Tour.

Puerto Plata FestivalJune A weeklong celebration of Dominican culture takes place in Puerto Plata during the third week of June every year. From the Fort San Felipe to the central plaza of the city, you can try the local food, art, song and dance.

Merengue FestivalOctober Food stalls and a stage for performances are set up along Puerto Platas Malecn which is shut down to vehicles for the celebration of the Dominican Republics national dance: merengue.

Dominican HolidazeDecember Dominican Holidaze is an annual music festival in paradise. Four days and nights of music on the beach accompanied by tropical drinks, daily activities, theme nights and excursions. Organized by the non-profit organization Positive Legacy, service projects and music are integrated to benefit people and the environment so you can make a positive impact on your vacation.

For more information on the Dominican Republic, check out Sunscape Resorts blog here.

You may use your Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook information, including your name, photo & any other personal data you make public on Facebook will appear with your comment, and may be used on TravelPulse.com. Click here to learn more.

Art is a veteran travel writer.

Read more:

Spotlighting the Dominican Republic - TravelPulse (blog)

Comments(0)

Forget the Flintstones think more of a classy spa - this amazing home has luxury accommodation inside and a relaxation 'cave' and swimming pool outside.

It's not every day that you see a house in Notts like this one. Drive up to the front and yes, you'll be impressed by this sizable four-bed family home but take a peep around the back and wow!

If the thought of coming home to your own private swimming pool and hot tub fills you with glee then this four-bedroom home in Edwinstowe will be perfect for you especially when you add the amazing relaxation area 'cave' that has been created alongside.

It's certainly not something you'd expect but the owners have created a leisure and entertainment space styled in an underground, cave-like theme. Incorporating a bar and outside kitchen area it's got everything you could want.

The owner says: "It has a range-style cooker and American-style fridge-freezer so you can prepare meals and serve drinks and snacks. There is also a fully integrated music system."

But it doesn't stop there. There's a hot tub, steam room, sauna and cloakroom. "This has been a wonderful addition to the home and is great for both entertaining and relaxing quietly," she adds.

Combined with the outdoor sitting areas, the whole exterior gives a total sense of relaxation just imagine having that holiday feeling every day.

And while the exterior is fabulous, the interior also holds its own.

The owners bought the house when it was only about a year old and were the first people to live there. "We bought it knowing we would complete it with interior features and dcor of our own choosing," she says.

"It is a perfect family home. It is very comfortable and light throughout, with plenty of space to spread out."

Enhancements to the house saw them add marble floors downstairs. In recent times, they have also had an oak kitchen fitted and installed bi-folding doors that now open out on to the veranda. "We added the canopy to the back about two years ago and also completely refurbished the drawing room, installing a new fireplace."

The detached house offers well-proportioned accommodation. On the ground floor, there is a drawing room, dining room, study, kitchen breakfast room and utility room.

And of course rooms take full advantage of the views and the gardens. In warmer weather the bi-folding doors are pulled open on to the veranda, making the house at one with the garden. There is also a summer house in the garden, which could have a variety of uses.

"It is lovely to be able to eat outside when the weather is good," she adds. "It really is a dream home."

Talking about when they first saw the house, she added: "We loved the house itself and the area because it was so private. We also bought some extra paddock land so we could extend the garden."

The grounds at the house on Hazel Grove are a major attraction and in addition to everything else we've talked about there is plenty of driveway parking together with a double detached garage. The gardens themselves are landscaped and include a covered veranda area, decked seating areas, as well as relaxation spaces. There's also a stocked fish pond and a summer house.

Read the original post:

See the ultimate relaxation 'cave' at this incredible Notts house - Nottingham Post

In recent years, the benefits of meditation have been acknowledged not only by spiritual leaders, but also by scientists and researchers alike.

The Dalai Lama says meditation can change your life. Celebrities from Oprah Winfrey to pro athletes praise the positive effects of meditating.

But meditation is no newcomer: It's been in existence for more than 2,500 years as a way to connect with your inner self and the world around you.

A study done last year by UCLA found long-term practitioners of meditation displayed better-preserved brains as they aged than did people who did meditate.

Given the busy lives Americans lead, the appeal of meditation (which stems from the Latin verb "meditari," which means "to think, contemplate, devise, ponder") can be obvious. But with dozens of meditation styles to choose from, someone looking to begin the practice faces plenty of options.

The good news is that the offerings for meditation are rich in both Corvallis and Albany. In Corvallis alone, there are five different mediation resources in addition to The Mind Spa, which is offered by Oregon State University, but is limited just to faculty, students and staff.

Jared Martinsen teaches meditation at his house in Corvallis every Tuesday at 7 p.m. Martinsen also runs the Facebook group Corvallis Meditation.

His experience with meditation began 18 years ago in Corvallis, when he attended a guided meditation. It was an unforgettable experience.

The first time I went there I had an experience where I saw a white haze in the room at the end of the meditation," he said. "I thought, 'What is this?' I thought I had something in my eye but it didn't go away when I rubbed them. I was agnostic and didn't really want to believe in anything strange but I felt so loving and peaceful that I had to come back and try some more. Over the years, meditation completely changed my life from being extremely shy and having a hard time relating to people to having more friends and dating.

If you are new to meditating, Martinsen suggests meditating with a group of people or a class:

You might need to find people that you connect with, so try a couple of groups," he said. "Have a daily practice, even if it's just five minutes a day at a set time. Just a habit, like brushing your teeth. Meditation is not about not having thoughts. It's about being aware of yourself having thoughts. Meditation is about becoming more aware and training the mind. Focus the mind on something more interesting than thoughts.

Meditation doesn't need to be a solitary practice.

Five Stones Sangha began in Corvallis more than 10 years ago with a handful of people coming together to support each other. The Sangha practices the teachings of Zen master, Thich Nhat Hanh, a Vietnamese monk, a poet, and peace activist.

Ken Oefelein runs the Five Stones Sangha. We have developed into a group of about 25 regular members who meet once a week," he said. "We have become good spiritual friends, trusting each other; we learn from each other. About 3,000 years ago, a very wise person said that such friendships are the essence of this practice. We provide a refuge for anyone to feel safe and secure, and enjoy the present moment.

In Albany, Love Yoga Studios holds a meditation class which encourages beginners and seasoned practitioners alike to engage in introductory tips and techniques and a little neuroscience to get started and then 20 minutes of blissfully golden silence.

View original post here:

Meditation for beginners: Mid-valley offers plenty of places to start ... - Corvallis Gazette Times