The Beverage of Gods

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of "berries" from the Coffea plant. Coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India and Africa. The two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta. The latter is resistant to the coffee leaf rust, Hemileia vastatrix, but has a more bitter taste. Once ripe, coffee beans are picked, processed, and dried. Green (unroasted) coffee beans are one of the most traded agricultural commodities in the world. Once traded, the beans are roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee.

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. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". 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. Furthermore, because national dishes are so interwoven in a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. Thai farmers historically have cultivated tens of thousands of rice varieties.

Historical transmission

The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in the Sufi Muslim monasteries around Mocha in Yemen. 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. Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. 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.[26] Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people.[27] Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870). 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. "princely rice").

A beverage as black as ink, useful against numerous illnesses, particularly those of the stomach. Its consumers take it in the morning, quite frankly, in a porcelain cup that is passed around and from which each one drinks a cupful.

Ecological effects

Bami is made from egg and wheat flour and usually sold fresh. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. It's about the juggling of disparate elements to create a harmonious finish.

Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese or Korean restaurants. They are similar to the Teochew mee pok. With over 40 distinct ethnic groups each with its own culture and even more languages,[25] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food.