The Science of Thai Cuisine

Valeeratana K. Sinsawasdi (Hrsg.), Nithiya Rattanapanone (Hrsg.), Holger Y. Toschka (Hrsg.)

CRC Press 

Naturwissenschaften, Medizin, Informatik, Technik / Chemische Technik

Beschreibung

Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in cuisine worldwide. With a reputation of being hot and spicy, it is not uncommon to see those who try Thai food for the first time shedding tears and sporting a red nose. Yet, the Thai national cuisine has gained a high degree of global recognition and admiration despite Thailand being a relatively small country. Is this down to sheer luck, its being an extensive work of art, or, possibly, because of scientific literacy?

The Science of Thai Cuisine: Chemical Properties and Sensory Attributes approaches the art of cooking and serving from the perspective of science and proposes the possible rationales behind Thai culinary art. With applied chemistry and sensory science, it bridges the gap between food science and culinary arts, explaining the functional properties and changes in major ingredients and techniques used in Thai cuisine.

Key Features

• Discusses the chemistry of ingredients and techniques in Thai cuisine with possibilities of application and innovation
• Presents scientific research combined with the arts and history of Thai food
• Provides scientific evidence linking Thai food with the sensory perception and the joy of eating
• Contains vibrant color photographs of Thai cuisine

While there are numerous cookbooks that feature Thai cuisine, none are as dedicated as this to explaining the science behind the ingredients, cooking methods, and sensory aspects. This book will be beneficial to professionals in the food industry, appealing to chefs, food scientists, sensory analysis experts, as well as anyone who has an interest in Thai culture.

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