The Science of Thai Cuisine: Chemical Properties and Sensory Attributes

273 Pages·2022·14.014 MB·English

by  Valeeratana K. Sinsawasdi, Nithiya Rattanapanone, Holger Y. Toschka

The Science of Thai Cuisine
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 reputa-
tion 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?
The Science of Thai Cuisine: Chemical Properties and Sensory Attributes
approaches the art of cooking and serving from the perspective of science and
proposes the possible rationales behind Thai culinary art. With applied chem-
istry and sensory science, it bridges the gap between food science and culinary
arts, explaining the functional properties and changes in major ingredients and
techniques used in Thai cuisine.
Key Features
• Discusses the chemistry of ingredients and techniques in Thai cuisine
with possibilities of application and innovation
• Presents scientific research combined with the arts and history of
Thai food
• Provides scientific evidence linking Thai food with the sensory
perception and the joy of eating
• Contains vibrant color photographs of Thai cuisine
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. This book will be beneficial to professionals
in the food industry, appealing to chefs, food scientists, and sensory analysis
experts, as well as anyone who has an interest in Thai culture.

The Science of
Thai Cuisine
Chemical Properties
and Sensory Attributes
Edited by
Valeeratana K. Sinsawasdi,
Nithiya Rattanapanone, and
Holger Y. Toschka
First edition published 2023
by CRC Press
6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742
and by CRC Press
4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN
CRC Press is an imprint of Taylor & Francis Group, LLC
© 2023 selection and editorial matter, Valeeratana K. Sinsawasdi, Nithiya Rattanapanone, and
Holger Y. Toschka; individual chapters, the contributors
Reasonable efforts have been made to publish reliable data and information, but the author and
publisher cannot assume responsibility for the validity of all materials or the consequences of
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Library of Congress Cataloging‑in‑Publication Data
Names: Sinsawasdi, Valeeratana K., author. | Rattanapanone, Nithiya,
author. | Toschka, Holger Y., author.
Title: The science of Thai cuisine : chemical properties and sensory
attributes / Valeeratana K. Sinsawasdi, Nithiya Rattanapanone, Holger Y.
Toschka.
Description: First edition. | Boca Raton : CRC Press, 2022. | Includes
bibliographical references and index.
Identifiers: LCCN 2021061477 (print) | LCCN 2021061478 (ebook) | ISBN
9781032023281 (hardback) | ISBN 9780367763350 (paperback) | ISBN
9781003182924 (ebook)
Subjects: LCSH: Food--Sensory evaluation. | Cooking, Thai. | Food
habits--Thailand.
Classification: LCC TX546 .S56 2022 (print) | LCC TX546 (ebook) | DDC
664/.072--dc23/eng/20220112
LC record available at https://lccn.loc.gov/2021061477
LC ebook record available at https://lccn.loc.gov/2021061478
ISBN: 978-1-032-02328-1 (hbk)
ISBN: 978-0-367-76335-0 (pbk)
ISBN: 978-1-003-18292-4 (ebk)
DOI: 10.1201/9781003182924
Typeset in Caslon
by KnowledgeWorks Global Ltd.
Contents
Preface vii
about the editors ix
List of contributors xi
Part I the thai food cuLture
chaPter 1 thai cuisine identity 3
VALEERATANA K. SINSAWASDI AND
NATE-TRA DHEVABANCHACHAI
chaPter 2 historicaL PersPective of thai cuisine 13
VALEERATANA K. SINSAWASDI AND
NARONG SINSAWASDI
Part II MuLtisensory ProPerties of
thai foods and their sources
chaPter 3 fLavor coMPonents and their sources
in thai cuisine 31
VALEERATANA K. SINSAWASDI AND
NITHIYA RATTANAPANONE
v
vi Contents
chaPter 4 cheMicaL and functionaL ProPerties
of notabLe ingredients 65
VALEERATANA K. SINSAWASDI, HOLGER Y.
TOSCHKA, AND NITHIYA RATTANAPANONE
chaPter 5 scientific PrinciPLes in thai cuisine
cooking technique 109
VALEERATANA K. SINSAWASDI AND
NITHIYA RATTANAPANONE
Part III the cuLinary integration
of art and science
chaPter 6 eating PLeasure of thai MeaL 135
VALEERATANA K. SINSAWASDI, HOLGER Y.
TOSCHKA, AND NITHIYA RATTANAPANONE
chaPter 7 gub-khao reciPes: froM Past to
Present, froM arts to science 171
VALEERATANA K. SINSAWASDI
AND NITHIYA RATTANAPANONE
chaPter 8 finaL PersPectives 221
HOLGER Y. TOSCHKA AND
VALEERATANA K. SINSAWASDI
aPPendix a first MeMory of thai cuisine 231
NATE-TRA DHEVABANCHACHAI AND
VALEERATANA K. SINSAWASDI
aPPendix b Pad thai reciPe 241
MALLIKA TUMWATTANA AND
CHOMPLOY LEERAPHANTE
index 245
Preface
The intersection of Thai Kitchen Wisdom and Science—The flow of
this book.
Scientific principles behind local and ancient pearls of wisdom
associated with several Thai dishes may be interesting to many. The
Science of Thai Cuisine: Chemical Properties and Sensory Attributes begins
with Part I, which provides the identity of the cuisine in Chapter 1,
followed by the historical perspective of Thai food in Chapter 2. The
chapters discuss the evolution and development to understand and
distinguish Thai food cultures from others.
Part II, Multi-Sensory Properties of Thai Foods and Their Sources,
is arranged as a sequence of a transformation, from raw materials to
the consumers’ consumption experience. Chapter 3 lays out the sen-
sory attributes provided by food components and interactions. The
details of compositions, properties, functions, and the characteristics
of essential Thai food ingredients, such as rice and fish sauce, are in
Chapter 4. To cook into a dish, Chapter 5 explains the changes that
have taken place in various cooking methods, such as boiling and
curry making. Since Thai meals are composed of all food items served
all at the same time, the total experience of eating Thai food is as
important as the flavor arising from any individual dish.
Then, Part III is the integration of Culinary Arts and Food Science.
Starting with Chapter 6, possible explanations of how Thai cuisine
vii
viii PrefaCe
earned its reputation for deliciousness are explored with applicable
theories and scientific evidence. Next, in Chapter 7, some famous
Thai dishes’ ingredients and cooking methods are demonstrated in
various gub-khao recipes. Finally, the book ends with Chapter 8, with
the authors’ perspectives on Thai cuisine.
About the Editors
Valeeratana Kalani Sinsawasdi g rew up in Thailand. Her interest in
food started at a very young age as she liked to observe her “khun-ya,”
making the meal plan every day. The cooking was labor intensive, yet
it was fascinating. She was impressed by how herbs and spices would
become invisible in the finished dish but easily detectable through
taste and smell. It seems as if the preparation of curry paste was the
making of a magic potion.
With her other interest in science, Valeeratana has committed her-
self to the field of Food Science. First, she received her bachelor’s
degree in Food Science from Chiang Mai University, Thailand. Then,
a master’s degree from the University of Hawaii and a PhD degree
from the University of Florida, USA, all in Food Science.
Valeeratana has extensive experience in the food industry. In the
USA, with Dean Foods, in Asia and Thailand with Unilever, and as
a consultant to various companies. In the academic sphere, she has
taught several Food Science courses at Mahidol University, Thailand.
Holger Y. Toschka studied Biochemistry and Molecular Biology at
the Institute for Biochemistry at Free University in Berlin, focusing
on gene structure and expressing of ribosomal genes.
ix