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Thai
is a complicated language with its own unique alphabet, but it's fun to try at
least a few words.
The
main complication with Thai is that it is tonal: the same word could be pronounced
with a rising, falling, high, low or level tone and could theoretically have five
meanings!
Thai
art, principally sculpture and architecture, is divided into a number of historical
styles beginning with Mon (6th-13thC), Khmer (7th-13th C), Peninsular (until 14th
C), Lan Na (13th-14th C), Sukhothai (13th-15th C), Lopburi (10th-13th C), Suphanburi-Sangkhlaburi
(13th-15th C), Ayuthaya A (1350-1488), Ayuthaya B (1488-1630), Ayuthaya C (1630-1767)
and Ratanakosin (19th C to present).
Classical
Thai music and theatrical dance are also popular artistic forms.
Thai cuisine is pungent and spicy, seasoned with heaps of garlic and chillies
and a characteristic mix of lime juice, lemon grass and fresh coriander. Galanga
root, basil, ground peanuts, tamarind juice, ginger and coconut milk are other
common additions.
Fish
sauce or shrimp paste are mainstays of Thai dishes, and of course rice is eaten
with most meals. Main dishes include hot and sour fish ragout, green and red curries,
various soups and noodle dishes.
Thai
food is served with a variety of condiments and dipping sauces. Snacks and appetisers
include fried peanuts, chicken, chopped ginger, peppers and slices of lime.
There
is an incredible variety of fruit available, either fresh or juiced. Sugar-cane
juice and, for something stronger, rice whisky are favourite local tipples.
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