Plian Phasakorawong | |
|---|---|
เปลี่ยน ภาสกรวงศ์ | |
 | |
| Born | 8 December 1847 |
| Died | 11 December 1911 (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]
Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).
- ^ 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.