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.

They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese.[10][11][12] Such dishes include chok Thai: โจ๊ก (rice porridge), salapao (steamed buns), kuaitiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. This style of serving food is called khao rat kaeng (lit. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). 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. Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. Today, however, most Thais eat with a fork and spoon. This style of serving food is called khao rat kaeng (lit.

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

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). The traditional recipe for a rice dish could include as many as 30 varieties of rice.[30] That number has been drastically reduced due to genetic modifications. 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.

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. These venues have a large display showing the different dishes from which one can choose. Like most other Asian cuisines, rice is the staple grain of Thai cuisine.