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Lao cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines. The staple food of the Lao is steamed sticky rice, which is eaten by hand. In fact, the Lao eat more sticky rice than any other people in the world. Sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as "luk khao niaow", which can be translated as "children or descendants of sticky rice". Galangal, lemongrass, and ''padaek'' (fermented fish sauce) are important ingredients. The most famous Lao dish is ''larb'' ((ラーオ語:ລາບ); sometimes also spelled ''laap''), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ''ceviche'') with a variable combination of herbs, greens, and spices. Another Lao delectable invention is a spicy green ''papaya salad'' dish known as ''tam mak hoong'' ((ラーオ語:ຕໍາໝາກຫຸ່ງ)) or more famously known to the West as ''som tam''.〔() 〕 Lao cuisine has many regional variations, corresponding in part to the fresh foods local to each region. A French legacy is still evident in the capital city, Vientiane, where baguettes are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina. ==Lao cuisine origins== The Lao originally came from a northern region that is now part of China. As they moved southward, they brought their traditions with them.〔Fairbank, J. K., Loewe, M., & Twitchett, D. C. (1986). The Ch'in and Han Empires 221 B.C.-A.D. 220 . (1986). The Cambridge history of China. Cambridge, UK: Cambridge University Press.〕 Due to historical Lao migrations from Laos into neighboring regions, Lao cuisine has influenced the mainly Lao-populated region of Northeastern Thailand (Isan),〔〔McDermott, Nancie. Real Thai the best of Thailand's regional cooking. San Francisco: Chronicle Books, 1992. 79. Print.〕〔() 〕 and Lao foods were also introduced to Cambodia〔() 〕 and Northern Thailand (Lanna)〔〔() 〕 where the Lao have migrated. In his book, ''Culture and Customs of Laos'', Arne Kislenko noted the following about Lao cuisine:
Despite there being more ethnic Lao living in Thailand than in Laos and Lao cuisine playing a pivotal role in making Thai food an international phenomenon,〔Warren, William. Bangkok. London: Reaktion, 2002. 130. Print.〕 very little to no mention of the word "Lao" is found. This phenomenon are most likely the direct consequences of forced Thaification (1942–present), an official attempts to promote national unity and "Thainess", where any mention of "Lao" and other non-Thai descriptors were removed〔Baker, Christopher John. A History of Thailand. 2nd ed. Cambridge: Cambridge University Press, 2009. 133-163. Print.〕 and replaced with ''northeastern Thai'' or ''Isan''. Consequently, Thaification has led to social discrimination against northeasterners and the word "Lao" became a derogatory term.〔(【引用サイトリンク】title=Multiculturism in Thailand? Cultural and Regional Resurgence in a Diverse Kingdom )〕 Being "Lao" was stigmatized as being uneducated and backward,〔Smalley, William Allen. Linguistic Diversity and National Unity: Language Ecology in Thailand. Chicago: University of Chicago Press, 1994. 97. Print.〕 thus causing many northeasterners to be ashamed to be known as being Lao.〔Smalley, William Allen. Linguistic diversity and national unity: language ecology in Thailand. Chicago: University of Chicago Press, 1994. 100. Print.〕 More recently, as Lao identity loses its stigma, there is now a real sense of resurgence and pride in Lao identity, particularly among the Isan youth. In the West, even with a sizable expatriate communities, Lao cuisine is still virtually unknown even though much of what is served in Thai restaurants is likely to be Lao〔 or Lao-owned. In fact, unbeknownst to most people when they eat their favourite som tam, larb, and sticky rice at their favourite Thai or northeastern Thai (Isan) restaurants they are actually eating the Thai versions of traditional Lao food.〔Stokes, Daniel. 2003. Low language in high places: social and political perspectives on grammar in the prose of 'Rong Wongsawan'. Thesis (M.A.)--University of Wisconsin--Madison, 2003. 38. Print.〕〔Cranmer, Jeff, and Steven Martin. Laos. 2nd ed. London: Rough Guides, 2002. 43. Print.〕〔Burke, Andrew, and Austin Bush. "Eating." Bangkok: city guide. 9th ed. Footscray, Vic.: Lonely Planet, 2010. 157. Print〕 This accidental reinforcement of Thaification by the expatriate Lao communities and Lao restaurateurs is well observed by Malaphone Phommasa and Celestine Detvongsa in their article, ''Lao American Ethnic Economy'':
There is now a growing movement to promote Lao cuisine led by Chef Seng and executive chef Phet Schwader, to name a few. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lao cuisine」の詳細全文を読む スポンサード リンク
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