Hopscotching the globe as Thailand’s prime minister, Yingluck Shinawatra repeatedly encountered a distressing problem: bad Thai food.
Too often, she found, the meals she sampled at Thai restaurants abroad were unworthy of the name, too bland to be called genuine Thai cooking. The problem bothered her enough to raise it at a cabinet meeting.
Her political party has since been thrown out of office, in a May military coup, but her initiative in culinary diplomacy lives on.
At a gala dinner at a ritzy Bangkok hotel on Tuesday the government will unveil its project to standardize the art of Thai food — with a robot.
Diplomats and dignitaries have been invited to witness the debut of a machine that its promoters say can scientifically evaluate Thai cuisine, telling the difference, for instance, between a properly prepared green curry with just the right mix of Thai basil, curry paste and fresh coconut cream, and a lame imitation.
Has there ever been a better committee name than this?:
The government-financed Thai Delicious Committee, which oversaw the development of the machine, describes it as “an intelligent robot that measures smell and taste in food ingredients through sensor technology in order to measure taste like a food critic.”
In a country of 67 million people, there are somewhere near the same number of strongly held opinions about Thai cooking. A heated debate here on the merits of a particular nam prik kapi, a spicy chili dip of fermented shrimp paste, lime juice and palm sugar, could easily go on for an hour without coming close to resolution.
The full story is here, excellent throughout, and for the pointer I thank Otis Reid.