As Northern Thai cuisine is a rarely-written subject in food writing, here are some resources I found that can point you in the right direction. Some of them concern food, and others concern the history of the cuisine and its traditions.<\/p>\n
Journal Articles<\/strong><\/p>\n Khun Tok Dinner: The transformation of a lanna eating style to a tourist attraction in Chiang Mai, Thailand<\/u><\/p>\n Porananond, Ploysri. \u201cKhun Tok Dinner: The transformation of a lann eating style into a tourist attraction in Chiang Mai, Thailand.\u201d International Journal of Asia-Pacific Studies<\/em>, vol. 11, 2015, pg. 129-144.<\/p>\n <\/p>\n The khun tok<\/em>, a traditional low table Lanna people sat and ate at, single-handedly transformed the tourism industry of northern Thailand. The introduction of dances, upper-class dining, and \u201csafe\u201d dishes followed the popularity of the khun tok and made humble Lanna cuisine into a spectacular experience. In this article Porananond describes the increasing popularity of Northern Thai food and culture, as well as the fight against its monetization.<\/p>\n <\/p>\n Too Hot to Handle: Food, Empire, and Race in Thai Los Angeles<\/u><\/p>\n Padoongpatt, Tanachai Mark. \u201cToo Hot to Handle: Food, Empire, and Race in Thai Los Angeles.\u201d Radical History Review, vol. 110, Spring 2011, pg. 83-108.<\/p>\n <\/p>\n Padoongpatt uses the struggle of the Thai population in 1950s Los Angeles to pose an important question: can a race be defined by its food? He argues that although Thai cuisine is referred to as \u201cexotic\u201d and \u201cforeign\u201d, the Thai have distinguished themselves from other Southeast Asians through that same cuisine. The article is an interesting read on the importance of food to the first Thai in America and the measures they took to ensure its survival.<\/p>\n <\/p>\n Food Culture in Southeast Asia<\/u><\/p>\n Van Esterik, Penny. Food Culture in Southeast Asia<\/em>. 2008. Greenwood Press.<\/p>\n <\/p>\n Though the text may remind the reader of old elementary-school-level fiction, this book provides a surprisingly in-depth analysis of the history, ceremonies, and food of Southeast Asia. Interspersed within the text are recipes relevant to the subject being discussed. These recipes are short and simple, and are good exercises for mastering Southeast Asian flavor.<\/p>\n \u00a0<\/strong><\/p>\n Web Articles<\/strong><\/p>\n The Essential Dishes of Northern Thai Cuisine<\/u><\/p>\n Coles, Terri. \u201cThe Essential Dishes of Northern Thai Cuisine.\u201d Paste<\/em>, www.pastemagazine.com, https:\/\/www.pastemagazine.com\/articles\/2015\/04\/the-essential-dishes-of-thai-cuisine.html<\/a>, 16 Apr. 2015<\/p>\n <\/p>\n Coles\u2019s list covers four vital components to Northern Thai cuisine: sticky rice, kao soi, laap, and naam prik ong. It also offers a beginner\u2019s guide to the cuisine and its history, as well as several cookbooks that I personally reviewed and found helpful. This is a good article to start with if you want to learn what constitutes a simple meal in Lanna culture.<\/p>\n <\/p>\n Chiang Mai food paradise: \u2018The best I\u2019ve ever eaten\u2019<\/u><\/p>\n Kapoor, Deepti. \u201cChiang Mai food paradise: \u2018the best I\u2019ve ever eaten.\u2019 The Guardian, <\/em>https:\/\/www.theguardian.com\/travel\/2016\/feb\/24\/thai-street-food-chiang-mai-tour-thailand<\/a>, 24 Feb. 2016<\/p>\n <\/p>\n Novelist Deepti Kapoor helps us picture her food tour through the night markets of Chiang Mai, known for its delicious and cheap street food. She echoes my thoughts on the city\u2019s food culture: a wild fusion of influences, a fine balance between local and chic. She also lists the four places that made strong impressions on her and led her to declare Chiang Mai a \u201cfood paradise\u201d.<\/p>\n <\/p>\n A coffee lover\u2019s guide to Chiang Mai<\/u><\/p>\n