Culinary art, where "culinary" means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. 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. With over 40 distinct ethnic groups each with its own culture and even more languages, it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. 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. Thai farmers historically have cultivated tens of thousands of rice varieties. 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. 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) and kaeng matsaman (massaman curry). Goat and mutton are rarely eaten except by Muslim Thais. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor. It's about the juggling of disparate elements to create a harmonious finish. Many dishes that are now popular in Thailand were originally Chinese dishes. As in many other rice eating cultures, to say "eat rice" (in Thai "kin khao"; pronounced as "gin cow") means to eat food. 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. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity such as Latino or Hispanic American. 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. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity such as Latino or Hispanic American. Goat and mutton are rarely eaten except by Muslim Thais.
You should eat with pleasure.