Sharing Thai Culinary Culture

International Cultural Activity: Sharing Thai Culinary Culture

Organizer: Department of Mechanical Engineering, College of Engineering
Date: June 19, 2024 (Wednesday), from 10:30 to 12:30

1. Activity Objective: Enhance cultural experience and promote intercultural exchange through experiencing and enjoying Thai cuisine.

2. Activity Content:
– Thai students introduced Thai culinary culture to Taiwanese and international students.
– Participants actively joined the cooking session to improve skills and awareness of Thai cuisine.

Image: a), b), d) Ingredient Preparation; c) Tom Yum Kung; e) Stir-Fried Basil

3. Achievements:
a) Cooking Skills: Learn how to use Thai spices, ingredients, and cooking techniques; understand cultural uniqueness in cuisine.
b) Cultural Exchange: Increase understanding and respect for Thai culture; promote multicultural interactions.
c) Tasting and Discussion: Hands-on culinary experience, sharing techniques, and expanding cultural knowledge.

4. Activity Description:
Thai students introduced and cooked two famous Thai dishes: tom yum kung and stir-fried basil. Participants helped prepare the ingredients and took part in cooking.

Image: Everyone joined in the cooking process

5. Results & Evaluation:
The dishes were warmly received by the participants. The distinctive flavors of Thai cuisine — spicy, sour, and aromatic — created a memorable experience. Especially, tom yum kung was well-loved for being easy to cook and flavorful.

Image: Introducing Thai cuisine

6. Memorable Moments:
– Introducing Thai ingredients and spices
– Cooking and preparing together
– Completing dishes and enjoying them
– Taking photos and sharing thoughts

Image: Group photos and sharing reflections

Conducted by: Onnom Peerada, Pongphun Panmayura, Warayut Thugjaroen, Sunisa Meejanphet (students from Kasetsart University Kamphaeng Saen Campus)