Economy

The economy of Thailand is export-dependent, with exports accounting for 60% of GDP. The exchange rate has reached 37.00/usd (GDP $7.3 trln baht) as of October 26, 2006, for a nominal GDP at market rates of approximately US$ 200 bln. This keeps Thailand as the 2nd largest economy in Southeast Asia, after Indonesia, a position it has held for many years. Thailand's recovery from the 1997-98 Asian financial crisis relied on exports, largely on external demand from the United States and other foreign markets. The Thaksin government took office in February 2001 with the intention of stimulating domestic demand and reducing Thailand's reliance on foreign trade and investment. Since then, the Thaksin administration has refined its economic message, embracing a "dual track" economic policy that combines domestic stimulus with Thailand's traditional promotion of open markets and foreign investment. This set of policies are popularly known as Thaksinomics. Weak export demand held 2001 GDP growth to 1.9%. In 2002-3, however, domestic stimulus and export revival fuelled a better performance, with real GDP growth at 5.3% and 6.3% respectively.

Currency Notes

Paper baht comes in denominations of 10 (brown), 20 (green), 50 (blue), 100 (red), 500 (purple) and 1000 (beige).

Currency Coins

There are 100 satang in one baht; coins include 25-satang and 50-satang pieces and baht in denominations of 1, 2, 5 and 10. Thai baht is in denominations of: Thai baht is in denominations of:

Thai Food

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.

Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada. Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently.

Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Its aroma bears no resemblance to the sweet smell of jasmine blossoms, but like jasmine flowers, this rice is precious and fragrant, a small everyday delight. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang , a popular meal when time is limited.

Sticky rice khao neow is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a pleasing sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.

Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow, are popular as well but usually come as a single dish, like the stir-fried Pad Thai or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rue, a sour and spicy rice noodle soup.

There is uniquely Thai dish called nam prik which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.

Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.
Often thai food is served with a variety of spicy condiments to embolden the dish. This can range from dried chili pieces, sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.

Visit:

• Tan Kitchen-Thai Kitchen
• Thai Dessert : cooking recipe.
• Tips in The kitchen

Thai Social Structure

In the Thai social system, the village is the unit. It was in former days, a self-contained one in its economy and needs. The people's habits and customs were based mainly o n agriculture and religion. Most villages had a Buddhist monastery and a shrine for a village deity. The monastery served their spiritual as well as the people's education. All arts, crafts and learning emanated from the monastery. From birth till death it centred round it. Its precincts were the meeting place for social g atherings on festive occasions. As to the village shrine it was used only occasionally in times of distress or on New Year's day when offerings were made. It had nothing to do with Buddhism.

No doubt Buddhism softened and tamed animism in many of its cults. The above is only a fundamental and comparative statement which a student has to bear in mind when dealing with mod ern cultural problems. The social system, habits and customs as seen in modern times are superficial modifications of the fundamentals and in a comparative degree only.

In some outlying districts where there are retarded developments of culture due to lack of intercommunication and new ideas, the people are still in their primitive state, quite in contrast to the progress in the capital, towns and cities.

In these progressive parts "old times are changed, old manners gone" and a new type of cultures fills its place. This is a sign of progress but it must come gratdually. Adapt the old to the new but not in a revolutionary way. The new cultures have also their dangers with problems to be solved, because people take too much interest in politics. To adopt new cultures wholly unsuited to the needs which are peculiar to, and characteristic of each particular place is a danger. Culture ought to be varied with characteristics of its own in each locality and area, harmonizing, however, with the whole-a unity in diversity.