Design in Global culture

Thailand Cuisine favors spicy such as chilies, curry because the influence of India onn their culture but Thailand cuisine food habits uses more fresh herbs than India.

Thailand cuisine is described as four regional cuisine.
a. Northern Thailand
Highland region, cold, not many rice fields
Favor roasted species, and dried foods
- Nam Prik
chili paste made with roasted chilies, garlic, shallots, with a salty or sweet taste and served with raw, steamed, or boiled fresh local vegetables



- Khao Soi
a coconut milk based curry seasoned with dried curry powder and served over egg noodle

b. Northeast Thailand
Dried region, not many rice fields, border with Lao
Favor sticky rice, and Lao style foods
- Somtam
 Green Unripe Papaya salad made in Thai or Lao-style is this regions most famous dish

- Khao Niao
Sticky rice was served in small, covered, bamboo baskets 

c. Central Thailand
Wet region with rivers and canals, many regular rice fields
favor regular rice, fishes, shrimps from rivers
- Pad Thai
Thailand's most famous dish, hot from street vendors frying up rice noodle, tofu, Shrimps, and bean sprouts in a sweet and spicy sauce.

- Tom Yam
The most famous of Thai soups and is popular. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root, kaffir lime leaf, and shrimps

.d. Southern Thailand
Hot weather, border with malaysia, close to the sea
favor sea-food, Muslim origin food, not favor pork, use more fishes
- Roti
Roti is a wheat flour pan-fried bread with Muslim origins. In Thailand, Roti bread is similar to India's flat bread and Malaysia's Roti.

- Gaeng Sohm
a sour orange-colored fish and sour pineapple curry