The Science of Thai Cuisine

<P>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?</P><P><EM><STRONG>The Science of Thai Cuisine: Chemical Properties and Sensory Attributes </STRONG></EM>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 prope