Using a fork, fluff rice and transfer to a platter.

Some Thai people worry that this can damage Thai food's reputation and respect in the eyes of the foreigners who in many cases, their economic prosperity relies on..The problem is that people often think of Thai food as having one specific taste or way of being made, which can limit what chefs and eaters can do with it.

It's a tricky situation because fostering a sense of false authenticity can be good for business, but at the same time it can hold back Thai cuisine.Thailand has benefited from people wanting to have a "typical" Thai experience, but that can be a double-edged sword.I’ve always found this to be  a trap – but a trap that generates income.

By turning their food into a commodity for economic survival, my family has been pushed to compromise their personal tastes and values in order to cater to the preferences of customers, rather than being able to serve the dishes they truly love and hold dear..The presentation of contemporary Thai food in America, has been carefully crafted to be consumed and appreciated globally, as many parties have a stake in the global branding of Thai cuisine.

In order to sell a performance of authentic Thai culture, the serving of Thai food is often accompanied by inaccurate decorations, such as Thai art, depictions of Buddha, and food served in traditional containers like wooden bowls or banana leaves to create a more “Thai” atmosphere..

The cultural materialization of Thai food, with its emphasis on specific details and elegant presentation, allows consumers to “feel” immersed in Thai culture while eating Thai dishes.2 confit duck legs, skinned and meat coarsely shredded.

1/4 cup thinly sliced chorizo.1/4 cup sliced pitted kalamata olives.

1/4 cup diced dried apricots.In a large ovenproof skillet, heat the oil until shimmering.