Thai Cuisine

Hot, Sweet, Salty, Sour and Bitter
Variety in Flavor, Ingredients, Color

“Food is eaten not just for nourishment. For a Thai, it is an art, a topic of conversation, a source of pleasure.” — Kreesnee Ruangkritya [1]

Deva sculpture, Thailand 15th century

Deva, Thailand, 15th cent.

The core concepts of Thai cooking are hot, sweet, salty, sour and bitter.  A well-designed meal offers a variety in flavors, preparation methods, ingredients, and color.

So if a Red Curry is the main dish, the cook woul Continue reading

Germaine Swanson

Germaine’s of Washington
The First pan-Asian Restaurant!
IViet Nam - Saigon mapf you traveled to Washington, DC in the 1970s and 1980s, you may have visited Germaine’s Restaurant on Wisconsin Avenue in upper Georgetown tor some of her Asian food.

If you lived in Washington during that period, then Germaine’s was the place to take visitors from out of town, to show them that you were in the know.. Her restaurant survived for two decades, a rare thing for restaurants, anywhere. Germaine’s  clients Continue reading