The Effects of Food on Thai Cultures (Part 2)

Central Thailand

Central Thailand is home to the heart of the country’s economic capital, Bangkok. Situated around the Chao Praya River, Bangkok is the gateway to the rest of Thailand, as well as being the hub of South-east Asia, and enjoys a steady tourist industry. Many rural Thais, as well as foreigners from neighbouring countries, come to Bangkok in search of better paying jobs. The population of the Nation’s capital is estimated at between six and twelve million, depending upon whether it is the population of the city or province of Bangkok that is being calculated.

The central region has the most types of cuisine and is the birthplace of two of the most famous Thai meals: Tom Yam Gung and Pad Thai. The sheer abundance of culinary choices can be attributed to the amount of people that populate this region and also the diversity of this population. As Bangkok gained importance as the capital of Thailand, people from all areas of Thailand , as well as Asia, have migrated to the centre in search of better paying jobs. These people brought their favourite dishes with them and over the years these dishes have evolved considerably – such as Som Tam Thai and the Japanese favourite, Suki.

North-East Thailand

Of all the areas, the north-east is the poorest of the four regions and the rice fields that dominate the area are subject to unpredictable weather conditions ranging from droughts to flood. The majority of north-eastern Thais speak Isaan (which is essentially a dialect of neighbouring Lao that uses the Thai alphabet) and many of Laos’ customs and traditions are adopted by the people of Isaan.

In the north-east of Thailand people prefer to eat glutinous rice rather than the jasmine rice that is preferred in the other three regions of Thailand. This glutinous rice is more commonly known as ‘sticky rice’ (ข้าวเหนียว) and accompanies every meal. To make sticky rice you must first leave it to soak in water for approximately four hours. If the rice is fresh then it should be soaked for only one hour. The rice is then placed in a special woven basket called a ‘huad’ (หวด) and is then steamed for approximately fifteen to twenty minutes (again depending on the freshness of the rice). Once cooked, the rice is placed onto a large wooden board and is kneaded together with a little water. This is done to prevent the rice from being too sticky. The rice is then placed into a woven container called a ‘gratib’ (กระติบ) and preparation can be started on the accompanying meals.