[nont]

It's really nobody. That's the sad part. Also, like most Asian cultures, some recipes are kept secret and only passed down in the family, if ever at all. Knowledge like this is a competitive advantage, sometimes even in the same family.

[zarzavat]

I'm a big fan of David Thompson, but one difference between western food and Thai (and Southeast Asian) food is that western food is more technique based whereas Thai food is more skill based.

A traditional se asian kitchen is a wok and a rice cooker. Most thai dishes use a small number of techniques (curry pastes, deep frying, etc), but there is much skill in what ingredients the cook uses and what proportions. Change a few variables and you have yourself a whole new dish.

Western cooking delights in dishes that are technically unique, for example the dish ravioli refers not to any particular ingredient but to a technique. In this case, recipes are supremely important for preserving dishes.

For Thai food it is hard to reduce the skill and judgement of a cook down to a recipe.

[2muchcoffeeman]

I grew up in SEA and I have dishes that were only shown to me. Not that we still care about secrets or even have any. But that’s what was done so that’s how I learned it. My attempts at writing these down all failed. Never quite right.

[DiggyJohnson]

I wonder if telling the story of the recipe, both it’s context, your account of learning it be it as it may, and a description of the experience of preparing the dish itself may be more efficient than writing the recipe down as a series of facts? What do you think?

Really fascinating point that I’ll admit I think is very valuable beyond just the realm of cooking.

[2muchcoffeeman]

I wouldn’t say so. I learned these by watching it get made and helping countless times. There’s nothing hard about them. They could be recipes if a more skilled cook was involved.