Thaifoodmaster’s rich collection of free online-articles, research papers, reports, and news on virtually every aspect of Thai food preparation, history and the wisdom of Thai culinary arts.

Postcard of Siam. c1890 Via David Rumsey, Cartography Associates
Thai Cuisine – Articles
- What is Thai Cuisine?
Thai Culinary Identity Construction From The Rise of the Bangkok Dynasty to Its Revival.
By: Panu Wongcha-Um (B.A. (Hons) Melb), 2010
A Thesis Submitted For Degree of Master of Arts Department of History National University of Singapore. - A resurgence of creative Thai cuisine – By Chef Jason Bailey, Paste at Gaysorn
- Laap (ลาบ), Saa (ส้า), Luu (หลู้), gaawy (ก้อย), Nam Dtohk (น้ำตก) – an Ethno Culinary Journey – By Hanuman
- Making Fermented Rice Flour Noodles (sen khanohm jeen) (การทเส้นขนมจีน) – By Hanuman

Smoky southern Thai curry with gulf of Thailand mud crab, black pepper, pennywort, hummingbird flowers and Thai samphire
Posts with Thai Culinary, Historical and Cultural References

Thae Phoh Thai Red Curry with Pork Neck and Water Spinach (แกงหมูเทโพใส่ผักบุ้ง ; Gaaeng Muu Thaeh Phoh Sai Phak Boong)
Thai Green Curry with Roasted Duck and Young Chilies (แกงเขียวหวานเป็ดย่าง ; gaaeng khiaao waan bpet yang)
Thai Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp (ปลาร้าผัดทรงเครื่องสูตรสายเยาวภา ; bplaa raa phat sohng khreuuang, suut saai yao wa phaa)
White Turmeric
(khamin khaao ; ขมิ้นขาว)
Yam Sohm Choon Mango Salad with Sweet Pork Condiment, Fermented Shrimp Paste, Shallots, and Crispy Deep-Fried Fluffy Fish (ยำส้มฉุน ; yam sohm choon)