Название: The Science of Thai Cuisine Chemical Properties and Sensory Attributes
Автор: Valeeratana K. Sinsawasdi, Nithiya Rattanapanone, Holger Y. Toschka
Издательство: CRC Press
Год: 2022
Формат: PDF
Страниц: 273
Размер: 14,0 МБ
Язык: Английский

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 reputation 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.