Thai · IV The Method
Ajaad Summary, Nahm Jim Principles, and Condiment Architecture
I
Origin
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II
Description
Thai table condiments operate as a system — not as individual accompaniments but as a coordinated set of flavour-adjustment tools that allow the diner to tune the four-flavour balance of each dish to their preference at the table. Thompson treats the table condiment set (kruang phrung) as an integral part of Thai cuisine — not an addition but a feature. The diner's participation in the final seasoning of a dish is built into the architecture of the meal.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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