🔒 PBRU staff / student
Attribution-NonCommercial-NoDerivatives — download and share only; no changes, no commercial use.
1.
DC.Title
Main title
Local cuisine of Phetchaburi
2.
DC.Subject
Keyword
-
DC.Subject.THSH
Thai subject headings
Local Cuisine – Phetchaburi, Cooking
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DC.Subject.DDC
Dewey (DDC)
641.3 อ658อ 2560
3.
DC.Description.Abstract
Abstract
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DC.Description.TableofContent
Table of contents
Insights into Phetchaburi -- Knowledge of Thai Cuisine -- Evolution of Thai Curries -- Distinctive Characteristics of Phetchaburi Local Cuisine -- Principles of Thai Cooking -- Preparing Thai Curries -- Preparing Thai Soups and Stir-fried Dishes -- Preparing Thai Spicy Salads (Yum) -- Preparing Thai Chili Pastes and Dips -- Thai Meal Sets and Serving Arrangements
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DC.Description.Note
Note
Phetchaburi is a historic city with a long-standing legacy of prosperity, boasting a wealth of creative works and cultural heritage—particularly in the realm of fine arts. Given that the social fabric of the Thai people has long been deeply intertwined with Buddhism—which serves as a spiritual anchor—temples in Phetchaburi have become hubs where diverse artistic disciplines flourish. These artistic treasures are the fruits of the craftsmanship of Phetchaburi locals across generations, who have created and preserved them. Furthermore, the city is renowned for its savory dishes and sweets, which make excellent gifts and souvenirs. Famous local desserts include Khanom Mo Kaeng (Thai custard), Khanom Ba Bin (coconut pancakes), Thong Yod (egg yolk drops), and Foi Thong (golden egg threads). Meanwhile, savory specialties popular among tourists include Khao Chae (rice in chilled jasmine-scented water), Khanom Jeen with Tod Mun (rice vermicelli with fried fish cakes), Hor Mok (steamed curry mousse), Kaeng Hua Tan (toddy palm fruit curry), Pad Thai, Kuay Tiew Moo Nam Daeng (red-broth pork noodles), and many other unique local delicacies that captivate visitors with their distinctive flavors.
4.
DC.Type
Resource type
Textbooks · Textbook of Science and Technology
5.
DC.Creator
Main author
Aree Noisamran
-
DC.Creator.Orgname
Organization name
Culinary Arts Technology Program, Faculty of Science and Technology, Phetchaburi Rajabhat University
6.
DC.Publisher
Publisher
Faculty of Science and Technology, Phetchaburi Rajabhat University
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DC.Publisher.Place
Place of publication
Phetchaburi
7.
DC.Rights
Rights
-
DC.Rights.holder
Rights holder
This textbook is copyrighted by Phetchaburi Rajabhat University.
8.
DC.Date
Year of production
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DC.Date.Created
Created
2517
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DC.Date.Issue
Issued
9 October 2026
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DC.Date.Update
Updated
9 October 2026
9.
DC.Format
Format
PDF document
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DC.Format.MIME
MIME type
application/pdf
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DC.Format.Extend
File size
6.14 MB
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DC.Format.Extend
Pages
270
10.
DC.Identifier
Resource code
TE-T-ST-001
11.
DC.Language
Language
TH
12.
DC.Rights
License
CC BY-NC-ND 4.0 — Attribution-NonCommercial-NoDerivatives — download and share only; no changes, no commercial use.
13.
DC.Audience
Access level
PBRU staff / student
Aree Noisamran (2517). Local cuisine of Phetchaburi. Faculty of Science and Technology, Phetchaburi Rajabhat University.
Aree Noisamran. Local cuisine of Phetchaburi. Faculty of Science and Technology, Phetchaburi Rajabhat University; 2517.
Aree Noisamran. Local cuisine of Phetchaburi. Faculty of Science and Technology, Phetchaburi Rajabhat University, 2517.
