E-BOOK Wesmile _Vol 42 September

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FEATURE 24 <strong>September</strong> 2018
THE SPICE ROUTE Two thousand years before the start of the Christian Era, the Malabar coast of India was the main region for spice cultivation. Spices found their way into Thai kitchens with the migration of Indians into Southeast Asia, and through international trade with other countries along the spice route. The spice route was actually a sea route along the coast. It went from India to the Bay of Bengal and Nicobar, passing through Thailand and into the Straits of Malacca as well as the Moluccas Islands of Indonesia, also called the Spice Islands. The Arabs were at the time the only spice traders. When European powers reached Asia, they became major spice traders, which proved to be a lucrative international business. ENTERING THAI KITCHENS In the past, Thais used only herbs such as lemongrass, shallots, garlic and galangal in their cooking. When spices entered the market, Thais started to use them in their cuisine. The foreign spices included coriander seeds, cumin, cardamom and cloves, among others. With the introduction of beef into the Thai kitchen, cooks also began mixing spices into their curry pastes to eliminate the strong meaty smell. These pastes, each with varying degrees of each spice, produce different kinds of curries. According to award-winning National Artist Prayoon Uluchata, curries cooked in coconut milk with spices like coriander seeds, cumin, cardamom, cloves and pepper originated from Indian and Arabic cuisines. However, many mistakenly believe they came from Thai cuisine. Source: “Thai Curries”, Silpakorn University 香料之路 2,000 年前 , 印度玛拉巴海岸是香料的主要产地 , 因为印度靠近东南亚国家而出口东南亚各国 , 给印度带来了繁荣的经济。印度香料之路起始于印度海岸 , 穿越孟加拉湾到尼科巴群岛 , 再进入泰国安达曼海攀牙湾或董里府 (Trang), 后通过陆路运往泰国东岸泰国湾或者绕过马六甲海峡进入印尼巽他海峡及马鲁古群岛 , 这条香料之路由阿拉伯人掌控。随着欧洲国家航海的发展 , 香料市场也渐渐由欧洲人掌控。随着东南亚市场的不断扩大 , 各欧洲国家包括西班牙、葡萄牙、荷兰和中国都加大对东南亚各国的贸易来往。香料进入泰国厨房过去泰国使用柠檬草、洋葱、凹唇姜等当地料理 , 其香料品种虽然不多但能做出各种美味的泰国菜。后来因为有了来自国外的各种香料 , 因此称之为 “Klrung Thes( 泰语 )” 正宗的泰国菜主要以酱料为特色 , 如素材配酱料 , 以鱼为主食。随着国家的开放 , 泰国也渐渐融入外来的饮食习惯 , 增添本国的美食料理 , 可谓多元又复杂。泰国人对肉食的腥味很讲究 , 使用各种香料汤类去掉肉腥 , 从而做出泰国美食。泰国的多种香料汤类和外国香料汤类的差别在于 , 使用不同香料调味及用量 , 调味方法是将各种香料调味品磨成粉末 , 然后用石臼将其捣碎 , 提取香料中的天然香味来帮助消化肉食 , 达到排除胃肠气胀的作用。在咖喱香料中 , 放入椰奶 , 芫荽、枯茗、小豆蔻、丁香和胡椒 , 是经典的印度料理。随着泰国美食的推广使用 , 大家都认为这些是泰国料理的重要成分。 Prayoon Uluchata 历史和考古专家 / 艺术家来源 : 泰国料理、泰国艺术大学 25
Page 1: SEPTEMBER 2018 WWW.WESMILEMAGAZINE.
Page 8 and 9: Cover Photographer: Surachai Saengs
Page 10 and 11: สารบัญ Contents What’
Page 12 and 13: EVENTS WORDS : MAS KIATSERMSAKUL Ca
Page 14 and 15: WHAT’S NEWS MORE MONSOON SONGS /B
Page 16: WHAT’S NEWS AMAZING FOOD FAIR/BAN
Page 20 and 21: BEAUTY & GROOMING BRIGHT & BOLD
Page 22 and 23: PACKING WORDS : TANAPORN (ANGSANA)
Page 24 and 25: FEATURE เส้นทางเค
Page 28 and 29: TASTE ปรุงด้วยร
Page 30 and 31: TASTE เพลิดเพลิ
Page 32 and 33: TRAVEL 30 September 2018
Page 34 and 35: TRAVEL กลุ่มถ้ำอ
Page 36 and 37: TRAVEL พลังศรัทธ
Page 38 and 39: TRAVEL The Allure of the Ajanta & E
Page 40 and 41: TRAVEL 阿旃陀石窟和埃
Page 42 and 43: TRAVEL 40 September 2018
Page 44: TRAVEL Phra Ram Ratchaniwet Palace
Page 48 and 49: GALLERY 46 September 2018
Page 50 and 51: GALLERY แม้จะดูเผ
Page 52 and 53: GALLERY Top “กุ้งหร
Page 54 and 55: GALLERY Top ภูเขาไฟ
Page 56 and 57: TRAVEL ทามันเนกา
Page 58 and 59: TRAVEL อุปกรณ์ ชา
Page 60: TRAVEL 塔曼尼加拉世界
Page 63 and 64: WORDS : KEMARIN ROCHANARAT PHOTOS :
Page 66: TRAVEL 亲近大自然清迈
Page 69 and 70: ซ้ายบน แมงกะ
Page 72: TRAVEL 邦盛海滩边的大
Page 75 and 76: WORDS : KEMARIN ROCHANARAT พุ
Page 77 and 78:
THE MAGNIFICENCE OF AYUTTHAYA The y
Page 79:
ยะลาได้รับก
Page 86:
FOOD สุขสันต์เท
Page 92:
TALK เสียงจากผู
Page 95 and 96:
ชวด ฉลู ขาล เ
Page 97 and 98:
มะเมีย มะแม ว
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E-BOOK Wesmile _Vol 42 September

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