求：介绍泰国饮食文化的英语文章.

Thai cuisine is the national cuisine of Thailand.Blending elements of several Southeast Asian traditions,Thai cooking places emphasis on lightly prepared dishes with strong aromatic components.The spiciness of Thai cuisine is well known.As with other Asian cuisines,balance,detail and variety are of great significance to Thai chefs.Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal:sour,sweet,salty,and bitter.
As an acknowledged expert of Thai cuisine David Thompson explains in an interview:"Thai food ain't about simplicity.It's about the juggling of disparate elements to create a harmonious finish.Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath.Simplicity isn't the dictum here,at all.Some westerners think it's a jumble of flavours,but to a Thai that's important,it's the complexity they delight in."
Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country:Northern,Northeastern (or Isan),Central,and Southern,each cuisine sharing similar foods or foods derived from those of neighboring countries and regions:Burma to the northwest,the Chinese province of Yunnan and Laos to the north,Vietnam and Cambodia to the east and Malaysia to the south of Thailand.[citation needed] In addition to these four regional cuisines,there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE).Its refinement,cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains.
Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries.Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography.Southern Thai curry tend to contain coconut milk and fresh turmeric,while northeastern dishes often include lime juice.The cuisine of Northeastern (or Isan) Thailand is similar to southern Lao cuisine whereas northern Thai cuisine shares many dishes with northern Lao cuisine and the cuisine of Shan state in Burma.Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese.Such dishes include chok (rice porridge),kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice).The Chinese also introduced the use of a wok for cooking,the technique of deep-frying and stir-frying dishes,and noodles,oyster sauce and soybean products.Dishes such as kaeng kari (yellow curry)[3] and kaeng matsaman (massaman curry) are Thai adaptations of dishes originating in the cuisine of India and the cuisine of Persia.人工翻译，仅供参考泰国菜是泰国的烹饪方法。混合了东南亚几个传统的元素，泰国烹饪重视准备的菜肴具有强烈的芳香成分。泰国菜的辛辣是众所周知的。相对于其他亚洲国家的烹调方法，对于泰国厨师来说营养的平衡和多样化以及细节有很重要的意义。泰国菜以味道均衡著称，如每道菜或整个大餐涵盖了三到四种基本味觉--酸、甜、咸和苦。作为一个公认的泰国菜专家，戴维汤普森在采访中解释道：“泰国食物并不简单。它是通过用不同元素来创造一个和谐组合而完成。就像一个复杂的和弦音乐不管发生什么，都有一个平滑的表面。简单在这里一点都不是格言。有些西方人认为它是一个混乱的味道，但这就是泰国菜的重要所在，人们喜欢他的复杂性。”泰国菜更准确地描述为四个菜系对应的四个主要国家地区：北部，东北，中部和南部，每种烹饪分享了来源于周边国家和地区的类似食物：缅甸西北部，云南省中国和老挝北部，越南和柬埔寨的东部和马来西亚泰国的南部。除了这四个区域美食，泰国菜的历史也可以追溯到大城王国的世界性的宫廷菜。它的精细，烹饪技术和使用成分对泰国菜系有很大的影响。泰国美食和烹饪传统与邻国相互影响了几个世纪。区域差异往往关联到邻近的国家（通常是共享相同的文化背景和种族边界）和气候、地理。泰南咖喱往往含有椰奶和新鲜姜黄，而东北部菜系通常包括莱姆汁。东北部的菜系类似于老挝南部的烹饪，而泰国北部菜系有许多是老挝北部和缅甸山的食物。许多泰国受欢迎的菜肴原本是由大多数泰国华人组成的潮汕人引入到泰国的。包括米粥，炒米粉和猪肉炖饭。还引进了使用铁锅的烹调，油炸的技术、炒的菜肴，面条，酱油及豆制品。还有些食物像黄咖喱和咖喱鸡，是泰国改编于印度和波斯的烹饪。