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Thread: Thai cuisine slipping into generation gap

  1. #1
    Cadet Gold Thai info geek's Avatar
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    Thai cuisine slipping into generation gap

    Ideas about cooking and eating held by older and younger generations can seem too far apart to be reconciled. Older people maintain that the younger generation doesn't know how to eat or even know what good food really is. If Thai food is prepared by a younger person, they say, it won't taste right. It won't be authentic.




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  2. #2
    ประเทศไทยเพื่อน Founding Member Thai Dreamer ผู้เพ้อฝัน PatongBeachBoy's Avatar
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    I have to agree with this article... you wont find many kitchens in Thailand be it commercial or home kitchen making the ingredients say for a green curry from scratch. But if you take a look at a home kitchen in Issan, because the meals are of a basic nature i.e. a main dish of fish with many varieties of greens, I feel little has changed over the generations.
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    Frequent Flyer kaptainrob's Avatar
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    Quote Originally Posted by PatongBeachBoy View Post
    I have to agree with this article... you wont find many kitchens in Thailand be it commercial or home kitchen making the ingredients say for a green curry from scratch. But if you take a look at a home kitchen in Issan, because the meals are of a basic nature i.e. a main dish of fish with many varieties of greens, I feel little has changed over the generations.
    I've nearly lost count of how many krok's we've bought... 2 clay ones in HKT, another in Isaan + small one for NZ trip, and 3 since moving to CM ... but these ones are the bees knees: 1 x large wood for som tam, 1 x medium granite for pastes and 1 x small for medicine/cosmetics (no chili!). Jo likes to make everything from scratch although Lobo pastes often get used for expediency.
    Cheers, Rob.
    Lifes journey is not to arrive at the grave safely in a well-preserved body, but to skid in sideways totally worn out, shouting: holy s.h.i.t what a ride!

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