Iron Chef: Bangkok

I decided long before arriving in Thailand that I was going to take a Thai cooking class. I wanted to learn the basics of Thai cuisine not only because I love Thai food, but also because the cuisine is so important in Thai culture. Thus, the course which I have joined focuses not only on the preparation of the dishes but also on the individual ingredients that make Thai cuisine so unique and popular around the world. The reason I chose this particular class is that the chef accompanies us to the local market in the morning and walks around explaining what all the exotic fruits, vegetables, and unidentifiable gelatinous substances are. After just one class, I now know what galanga is (a root in the ginger family). I know the difference between Indian and Thai curries (the former is made from dry spices, the latter is based on a curry paste made from fresh ingredients). I know that there are dozens of types of eggplant, some as small as peas. And, most importantly for my palate, I know the different varieties of those hot chilies that give Thai cuisine its spicy kick.
As my degree of fluency with these new ingredients has already increased exponentially, I plan on spending a lot more time wandering around my local market, soaking up the tastes, smells, and atmosphere. I hope that this newfound knowledge about Thai cuisine will translate into a better understanding of Thai culture and daily life.