What are the dark sides of Thailand

Thailand: City of Angels - the dark side of Bangkok

If the bars are the sex of the city, then the night market is the stomach, a complex lit up like candlelight by the weak lights on the stalls, on the gravel roads and small paths, bridges, overpasses, traffic arteries and which does not sleep.

The people of Thailand have an obsession with food. Here you don't start a conversation with your well-being, but with the question: “Have you already eaten?” Or “Have you already had rice?”, And this greeting is more productive, even for small talk, than the weather, from which everyone finds themselves more independent than of the quality of the food that he chews, gnaws, slurps, crushes, soaks in, licks, sucks in one day.

After all, the disciplines of chewing are already prepared by the mechanical shredding, the food is plucked, plucked, cut, shredded, mashed, heaped together or grated. With the pestle in the mortar, bird's-eye chilies, lemongrass, turmeric, ginger, shallots, garlic, coriander root, kaffir lime peel, shrimp paste, palm sugar are processed, shrimp and fish are crushed, and it is so virtuoso that in Thailand it is said that the use of the Mortar you can recognize people.

Indeed, no habitat in Bangkok appears to be resistant to the surf of the food. Most of it can be pulled onto skewers, liver, testicles, poultry, fish balls, fruits - sticks pile up everywhere, colorful like candy canes, glazed, crispy, greasy, pale like woodchip wallpaper, bright like pop art. This food should be handy, easy to serve, not a real meal, and certainly not a heavy meal - it is also called "toy food" so that it is not taken seriously, and it is omnipresent because Thais enjoy the joy that goes with it , love the playful, colorful and enjoyable so much that they don't want to miss them anywhere.

This popular cuisine, which reached its peak in its refinement towards the end of the 19th century, originally developed as an upper-class cuisine, and it was the high-ranking women who began to write the first cookbooks at this time. They could just as easily be read as history books, as memorial books for recipes. They were particularly refined at court, where most of the time and care was devoted to the ceremony of cooking, and to this day the Thais are as persistent in their cuisine as they are in their monarchy.

Because it is tropical hot during the day, the right feasts have always been scheduled after dark. In the late afternoon, coconut cakes were served with various toppings, followed by red and green curries, soups, relishs after sunset, and later they came up trumps with cured chicken with sugar cane, exotic fish, deep-fried cockles, red beef curry, green peppercorn curry, followed by desserts made from coconut cream, pudding, iced or deep-fried fruits, perfumed with jasmine, roses, ylang-ylang, aloe, sandalwood.

In the even slightly better-off layers of Thailand, hunger is neither combated nor suppressed. He has no time to adjust himself, as available as the food, as essential as talking about it, and apparently, given the opulence of the public, meals are celebrated less at home than on the street, on the sidewalk, in the parks, under the doorways, in front of the meeting places and also on the market, wherever people come together, even if it's just to wait.

On the paths leading to the night market, where the food arrives and is processed, cleaned or combined long after midnight, the stands of the small kitchens and mobile soup carts have been planted.