Plian Phasakorawong
Plian Phasakorawong | |
|---|---|
เปลี่ยน ภาสกรวงศ์ | |
 | |
| Born | (1847-12-08)8 December 1847 |
| Died | 11 December 1911(1911-12-11) (aged 64) |
| Spouse | Chaophraya Phatsakorawong (Porn Bunnag) |
Thanphuying Plian Phatsakorawong (Thai: เปลี่ยน ภาสกรวงศ์, also spelled Plean Passakornrawong[a]) was a Siamese noblewoman and chef.[1][2][3] In 1908, Plian wrote Mae Khrua Hua Pa, considered to be one of the oldest and most influential cookbooks on late 19th-century Siamese cuisine.[4][5][6] The book included the first recorded recipe for massaman curry "Chicken Massaman curry with bitter orange juice".[7][8]
Notes
- ^ RTGS: Plian Phatsakorawong; other spellings include Phasakornwong, Phasakaravongse and Phassakorawongse.
References
- ^ Wongcha-Um, Panu (2009-07-02). What is Thai Cuisine? Thai Culinary Identity Construction From The Rise of the Bangkok Dynasty to Its Revival (Thesis thesis).
- ^ "Cannabis takes centre stage at food exhibition". Bangkok Post. Retrieved 2024-11-01.
- ^ Plian Passakornwong (1908), ตำราแม่ครัวหัวป่าก์: ตำรากับเข้าของกินอย่างไทยแลเทศ (in Thai)
- ^ "MKHP_as_is". Thaifoodmaster. Retrieved 2024-11-01.
- ^ "Food as rebellion". Bangkok Post. Retrieved 2024-11-01.
- ^ "Samrub Samrub Thai, a Chef Hangout Spot Turned MICHELIN Star". MICHELIN Guide. Retrieved 2024-11-01.
- ^ "Deconstructing massaman curry, Thailand's mellow classic". Travel. 2023-02-13. Retrieved 2024-11-01.
- ^ "How to Make Gaeng Massaman Neua (Thai Massaman Curry With Beef)". Serious Eats. Retrieved 2024-11-01.
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