Culinary art, where "culinary" means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. This made Thai as the cooking tradition with most dish that successfully made it to the list. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. "rice covered with curry"), or for short khao kaeng (lit. Thai cuisine is the national cuisine of Thailand. They are tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, several types of noodles, taochiao (fermented bean paste), soy sauces, and tofu. The cuisines of India and Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as kaeng kari (yellow curry) and kaeng matsaman (massaman curry). Many dishes that are now popular in Thailand were originally Chinese dishes. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth. A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table. It is common practice for the both the Thais and the hill tribe peoples who live in north and northeast Thailand, to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten. This made Thai as the cooking tradition with most dish that successfully made it to the list. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, and the sancocho of the Dominican Republic, Colombia, and Panama. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity such as Latino or Hispanic American. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath.
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You should eat with pleasure.