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Bangkok - How far food-writing has progressed in 3 decades

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Bangkok - How far food-writing has progressed in 3 decades

klyeoh | Oct 20, 2012 03:18 AM

Before we start criticizing some posters for not understanding food from other cultures, we should realise how far many of us had progressed. Take for example this article by the New York Times' Bangkok bureau chief (no less) published back in 2 January 1983 entitled "What's Doing in Bangkok":
http://www.nytimes.com/1983/01/02/tra...

Some excerpts read:

"Do not leave without tasting tom yam, Thailand's spicy soup. Its basic ingredients are lemon grass, hot peppers and, commonly, prawns: The prawns turn it into tom yam kung."

"Thai food seems a fiery version of Chinese, and is especially strong on seafood - though the best seafood is probably found in the southern peninsula. Many Chinese restaurants serve Thai dishes, and many Thai restaurants are run by ethnic Chinese."

"Shangrila, at 154/4-5 Silom Road (234-4603, 234-2045)is so untrendy that there seem to be people living in the dumbwaiter. Elaborate Shanghai-style Chinese dishes, such as Peking duck and barbecue pig, appear instantaneously and cost about $25 for two."

So you see, we're all not *that* bad these days after all :-)

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