The Science of Thai Cuisine Chemical Properties and Sensory Attributes

The Science of Thai Cuisine: Chemical Properties and Sensory Attributes
English | 2023 | ISBN: 1032023287 | 273 Pages | PDF (True) | 14 MB
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?