The Science of Thai Cuisine: Chemical Properties and Sensory Attributes

Thai food is famous for its spicy and delicious taste, and Sriracha sauce has become a recognizable flavor worldwide. "The Science of Thai Cuisine: Chemical Properties and Sensory Attributes" approaches the art of cooking and serving Thai food from the perspective of science, explaining the functional properties and changes in major ingredients and techniques used in Thai cuisine. It will be beneficial to professionals in the food industry, appealing to chefs, food scientists, sensory analysis experts, and anyone interested in Thai culture.

Format: Paperback / softback
Length: 260 pages
Publication date: 05 August 2022
Publisher: Taylor & Francis Ltd

Thai cuisine is undeniably one of the most popular and delicious dishes in the world, captivating the taste buds of food enthusiasts across the globe. The journey of Sriracha sauce, a humble dipping sauce originating from a small town in Thailand, has been extraordinary, transforming into a recognizable flavor that has permeated cuisines worldwide. With its reputation for being hot and spicy, it is not uncommon for first-time Thai food enthusiasts to experience tears and a red nose due to the intensity of its flavors. Despite Thailand's relatively small size, its national cuisine has achieved an impressive level of global recognition and admiration. This begs the question: what factors have contributed to Thai cuisine's remarkable success? Is it mere luck, a testament to the country's extensive culinary artistry, or perhaps a result of scientific literacy?

The Science of Thai Cuisine: Chemical Properties and Sensory Attributes takes a scientific approach to the art of cooking and serving, exploring the potential rationales behind Thai culinary art. By employing applied chemistry and sensory science, this book bridges the gap between food science and culinary arts, providing an in-depth explanation of the functional properties and changes in major ingredients and techniques used in Thai cuisine.

Key Features:
1. Discusses the chemistry of ingredients and techniques in Thai cuisine, highlighting their potential applications and innovations.
2. Presents scientific research alongside the arts and history of Thai food, providing a comprehensive understanding of the culinary tradition.
3. Offers scientific evidence linking Thai food with sensory perception and the joy of eating, shedding light on the scientific aspects that contribute to its exceptional taste.
4. Contains vibrant color photographs of Thai cuisine, showcasing the visual appeal and beauty of the dishes.

While there are numerous cookbooks that feature Thai cuisine, none are as dedicated as this to explaining the science behind the ingredients, cooking methods, and sensory aspects. The Science of Thai Cuisine: Chemical Properties and Sensory Attributes is a valuable resource for professionals in the food industry, appealing to chefs, food scientists, sensory analysis experts, as well as anyone with an interest in Thai culture.

In conclusion, Thai cuisine's global popularity and acclaim can be attributed to a combination of factors, including its extensive culinary artistry, rich cultural heritage, and scientific literacy. This book, by delving into the science behind Thai cuisine, offers a deeper understanding of the ingredients, cooking methods, and sensory attributes that make Thai food truly exceptional. Whether you are a professional in the food industry or a culinary enthusiast, this book is a must-read for anyone who wants to explore the world of Thai cuisine and unlock its secrets.

Weight: 503g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367763350