Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s. Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people. Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870). It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese or Korean restaurants. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines: "Thai food ain't about simplicity. The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, several types of noodles, taochiao (fermented bean paste), soy sauces, and tofu. The cuisines of India and Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as kaeng kari (yellow curry) and kaeng matsaman (massaman curry). According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao. Thai food was traditionally eaten with the right hand while seated on mats or carpets on the floor, customs still found in the more traditional households. Both Peru and Ecuador claim ceviche as their national dish. "rice covered with curry"), or for short khao kaeng (lit. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. Simplicity isn't the dictum here, at all. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal. In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers. Many dishes that are now popular in Thailand were originally Chinese dishes. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Simplicity isn't the dictum here, at all. Both Peru and Ecuador claim ceviche as their national dish.
Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. Nouvelle cuisine (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.