When the National Innovation Agency announced last week that they wished to "standardise" two of the popular southern dishes, kaeng lueng and ayam golek, I tried to think of how they taste and started to ask questions.
Were the curry and the skewered dishes I have tasted at different places always the same? Does a dish really have a standard taste? Does the phad kaprao or fried rice your mother cooks taste similar to those cooked by your friend's mother or served at a restaurant? Or can food taste be "standardised" after all?
The answers are likely to be no.
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