Monday, August 29, 2016

schweiz .... Switzerland



Switzerland (/ˈswɪtsərlənd/), officially the Swiss Confederation) is a federal republic in Europe. While still named the "Swiss Confederation" for historical reasons, modern Switzerland is a federal directorial republic consisting of 26 cantons, with Bern as the seat of the federal authorities, called '"federal city" (German: Bundesstadt, French: Ville féderale, Italian: Capitale federale).The country is situated in Western-Central Europe,and is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland is a landlocked country geographically divided between the Alps, the Swiss Plateau and the Jura, spanning an area of 41,285 km2 (15,940 sq mi). While the Alps occupy the greater part of the territory, the Swiss population of approximately eight million people is concentrated mostly on the plateau, where the largest cities are to be found: among them are the two global and economic centres Zürich and Geneva.
The establishment of the Old Swiss Confederacy dates to the late medieval period, resulting from a series of military successes against Austria and Burgundy. Swiss independence from the Holy Roman Empire was formally recognized in the Peace of Westphalia in 1648. The country has a history of armed neutrality going back to the Reformation, it has not been in a state of war internationally since 1815 and did not join the United Nations until 2002. Nevertheless, it pursues an active foreign policy and is frequently involved in peace-building processes around the world. In addition to being the birthplace of the Red Cross, Switzerland is home to numerous international organisations, including the second largest UN office. On the European level, it is a founding member of the European Free Trade Association, but notably it is not part of the European Union, nor the European Economic Area. However, the country does participate in the Schengen Area and the EU's single market through a number of bilateral treaties.


 

Spanning the intersection of Germanic and Romance Europe, Switzerland comprises four main linguistic and cultural regions: German, French, Italian and Romansh. Although the majority of the population are German speaking, Swiss national identity is rooted in a common historical background, shared values such as federalism and direct democracy, and Alpine symbolism.Due to its linguistic diversity, Switzerland is known by a variety of native names: Schweiz [ˈʃvaɪts] (German
Switzerland is one of the most developed countries in the world, with the highest nominal wealth per adult and the eighth-highest per capita gross domestic product according to the IMF.Switzerland ranks at or near the top globally in several metrics of national performance, including government transparency, civil liberties, quality of life, economic competitiveness, and human development. Zürich and Geneva have each been ranked among the top cities in the world in terms of quality of life, with the former ranked second globally, according to Mercer.


Etymology

The English name Switzerland is a compound containing Switzer, an obsolete term for the Swiss, which was in use during the 16th to 19th centuries. The English adjective Swiss is a loan from French Suisse, also in use since the 16th century. The name Switzer is from the Alemannic Schwiizer, in origin an inhabitant of Schwyz and its associated territory, one of the Waldstätten cantons which formed the nucleus of the Old Swiss Confederacy. The name originates as an exonym, applied pars pro toto to the troops of the Confederacy. The Swiss began to adopt the name for themselves after the Swabian War of 1499, used alongside the term for "Confederates", Eidgenossen (literally: comrades by oath), used since the 14th century. The data code for Switzerland, CH is derived from Latin Confoederatio Helvetica (English: Helvetic Confederation).
The toponym Schwyz itself was first attested in 972, as Old High German Suittes, ultimately perhaps related to suedan "to burn", referring to the area of forest that was burned and cleared to build.The name was extended to the area dominated by the canton, and after the Swabian War of 1499 gradually came to be used for the entire Confederation. The Swiss German name of the country, Schwiiz, is homophonous to that of the canton and the settlement, but distinguished by the use of the definite article (d'Schwiiz for the Confederation, but simply Schwyz for the canton and the town).
The Latin name Confoederatio Helvetica was neologized and introduced gradually after the formation of the federal state in 1848, harking back to the Napoleonic Helvetic Republic, appearing on coins from 1879, inscribed on the Federal Palace in 1902 and after 1948 used in the official seal. (The ISO banking code, "CHF" for the Swiss franc, is taken from the state's Latin name). Helvetica is derived from the Helvetii, a Gaulish tribe living on the Swiss plateau before the Roman era.
Helvetia appears as a national personification of the Swiss confederacy in the 17th century with a 1672 play by Johann Caspar Weissenbach.

History
Main article: History of Switzerland
Switzerland has existed as a state in its present form since the adoption of the Swiss Federal Constitution in 1848. The precursors of Switzerland established a protective alliance at the end of the 13th century (1291), forming a loose confederation of states which persisted for centuries.



Early history
Main articles: Early history of Switzerland and Switzerland in the Roman era
The oldest traces of hominid existence in Switzerland date back about 150,000 years. The oldest known farming settlements in Switzerland, which were found at Gächlingen, have been dated to around 5300 BC.

The earliest known cultural tribes of the area were members of the Hallstatt and La Tène cultures, named after the archaeological site of La Tène on the north side of Lake Neuchâtel. La Tène culture developed and flourished during the late Iron Age from around 450 BC, possibly under some influence from the Greek and Etruscan civilisations. One of the most important tribal groups in the Swiss region was the Helvetii. Steadily harassed by the Germans, in 58 BC the Helvetii decided to abandon the Swiss plateau and migrate to western Gallia, but Julius Caesar's armies pursued and defeated them at the Battle of Bibracte, in today's eastern France, forcing the tribe to move back to its original homeland. In 15 BC, Tiberius, who was destined to be the second Roman emperor and his brother, Drusus, conquered the Alps, integrating them into the Roman Empire. The area occupied by the Helvetii—the namesakes of the later Confoederatio Helvetica—first became part of Rome's Gallia Belgica province and then of its Germania Superior province, while the eastern portion of modern Switzerland was integrated into the Roman province of Raetia. Sometime around the start of the Common Era, the Romans maintained a large legionary camp called Vindonissa, now a ruin at the confluence of the Aare and Reuss rivers, near the town of Windisch, an outskirt of Brugg.
The first and second century AD were an age of prosperity for the population living on the Swiss plateau. Several towns, like Aventicum, Iulia Equestris and Augusta Raurica, reached a remarkable size, while hundreds of agricultural estates (Villae rusticae) were founded in the countryside.
In about 260 AD, the fall of the Agri Decumates territory north of the Rhine transformed today's Switzerland into a frontier land of the Empire. Repeated raids by the Alamanni tribes provoked the ruin of the Roman towns and economy, forcing the population to find shelter near Roman fortresses, like the Castrum Rauracense near Augusta Raurica. The Empire built another line of defence at the north border (the so-called Donau-Iller-Rhine-Limes), but at the end of the fourth century the increased Germanic pressure forced the Romans to abandon the linear defence concept, and the Swiss plateau was finally open to the settlement of German tribes.
In the Early Middle Ages, from the end of the 4th century, the western extent of modern-day Switzerland was part of the territory of the Kings of the Burgundians. The Alemanni settled the Swiss plateau in the 5th century and the valleys of the Alps in the 8th century, forming Alemannia. Modern-day Switzerland was therefore then divided between the kingdoms of Alemannia and Burgundy. The entire region became part of the expanding Frankish Empire in the 6th century, following Clovis I's victory over the Alemanni at Tolbiac in 504 AD, and later Frankish domination of the Burgundians.
Throughout the rest of the 6th, 7th and 8th centuries the Swiss regions continued under Frankish hegemony (Merovingian and Carolingian dynasties). But after its extension under Charlemagne, the Frankish empire was divided by the Treaty of Verdun in 843. The territories of present-day Switzerland became divided into Middle Francia and East Francia until they were reunified under the Holy Roman Empire around 1000 AD.
By 1200, the Swiss plateau comprised the dominions of the houses of Savoy, Zähringer, Habsburg, and Kyburg. Some regions (Uri, Schwyz, Unterwalden, later known as Waldstätten) were accorded the Imperial immediacy to grant the empire direct control over the mountain passes. With the extinction of its male line in 1263 the Kyburg dynasty fell in AD 1264; then the Habsburgs under King Rudolph I (Holy Roman Emperor in 1273) laid claim to the Kyburg lands and annexed them extending their territory to the eastern Swiss plateau.


 Old Swiss Confederacy
Main article: Old Swiss Confederacy
Further information: Growth of the Old Swiss Confederacy, Reformation in Switzerland, and Early Modern Switzerland

The Old Swiss Confederacy was an alliance among the valley communities of the central Alps. The Confederacy facilitated management of common interests and ensured peace on the important mountain trade routes. The Federal Charter of 1291 agreed between the rural communes of Uri, Schwyz, and Unterwalden is considered the confederacy's founding document, even though similar alliances are likely to have existed decades earlier.

By 1353, the three original cantons had joined with the cantons of Glarus and Zug and the Lucerne, Zürich and Bern city states to form the "Old Confederacy" of eight states that existed until the end of the 15th century. The expansion led to increased power and wealth for the confederation. By 1460, the confederates controlled most of the territory south and west of the Rhine to the Alps and the Jura mountains, particularly after victories against the Habsburgs (Battle of Sempach, Battle of Näfels), over Charles the Bold of Burgundy during the 1470s, and the success of the Swiss mercenaries. The Swiss victory in the Swabian War against the Swabian League of Emperor Maximilian I in 1499 amounted to de facto independence within the Holy Roman Empire.
The Old Swiss Confederacy had acquired a reputation of invincibility during these earlier wars, but expansion of the confederation suffered a setback in 1515 with the Swiss defeat in the Battle of Marignano. This ended the so-called "heroic" epoch of Swiss history. The success of Zwingli's Reformation in some cantons led to inter-cantonal religious conflicts in 1529 and 1531 (Wars of Kappel). It was not until more than one hundred years after these internal wars that, in 1648, under the Peace of Westphalia, European countries recognised Switzerland's independence from the Holy Roman Empire and its neutrality.

During the Early Modern period of Swiss history, the growing authoritarianism of the patriciate families combined with a financial crisis in the wake of the Thirty Years' War led to the Swiss peasant war of 1653. In the background to this struggle, the conflict between Catholic and Protestant cantons persisted, erupting in further violence at the First War of Villmergen, in 1656, and the Toggenburg War (or Second War of Villmergen), in 1712.


Napoleonic era
Main articles: Switzerland in the Napoleonic era, Helvetic Republic, and Act of Mediation

In 1798, the revolutionary French government conquered Switzerland and imposed a new unified constitution. This centralised the government of the country, effectively abolishing the cantons: moreover, Mülhausen joined France and Valtellina valley, the Cisalpine Republic, separating from Switzerland. The new regime, known as the Helvetic Republic, was highly unpopular. It had been imposed by a foreign invading army and destroyed centuries of tradition, making Switzerland nothing more than a French satellite state. The fierce French suppression of the Nidwalden Revolt in September 1798 was an example of the oppressive presence of the French Army and the local population's resistance to the occupation.
When war broke out between France and its rivals, Russian and Austrian forces invaded Switzerland. The Swiss refused to fight alongside the French in the name of the Helvetic Republic. In 1803 Napoleon organised a meeting of the leading Swiss politicians from both sides in Paris. The result was the Act of Mediation which largely restored Swiss autonomy and introduced a Confederation of 19 cantons. Henceforth, much of Swiss politics would concern balancing the cantons' tradition of self-rule with the need for a central government.
In 1815 the Congress of Vienna fully re-established Swiss independence and the European powers agreed to permanently recognise Swiss neutrality. Swiss troops still served foreign governments until 1860 when they fought in the Siege of Gaeta. The treaty also allowed Switzerland to increase its territory, with the admission of the cantons of Valais, Neuchâtel and Geneva. Switzerland's borders have not changed since, except for some minor adjustments



Federal state
Main articles: Restoration and Regeneration (Switzerland) and Switzerland as a federal state

The restoration of power to the patriciate was only temporary. After a period of unrest with repeated violent clashes such as the Züriputsch of 1839, civil war (the Sonderbundskrieg) broke out in 1847 when some Catholic cantons tried to set up a separate alliance (the Sonderbund). The war lasted for less than a month, causing fewer than 100 casualties, most of which were through friendly fire. Yet however minor the Sonderbundskrieg appears compared with other European riots and wars in the 19th century, it nevertheless had a major impact on both the psychology and the society of the Swiss and of Switzerland.
The war convinced most Swiss of the need for unity and strength towards its European neighbours. Swiss people from all strata of society, whether Catholic or Protestant, from the liberal or conservative current, realised that the cantons would profit more if their economic and religious interests were merged.
Thus, while the rest of Europe saw revolutionary uprisings, the Swiss drew up a constitution which provided for a federal layout, much of it inspired by the American example. This constitution provided for a central authority while leaving the cantons the right to self-government on local issues. Giving credit to those who favoured the power of the cantons (the Sonderbund Kantone), the national assembly was divided between an upper house (the Council of States, two representatives per canton) and a lower house (the National Council, with representatives elected from across the country). Referendums were made mandatory for any amendment of this constitution.

A system of single weights and measures was introduced and in 1850 the Swiss franc became the Swiss single currency. Article 11 of the constitution forbade sending troops to serve abroad, though the Swiss were still obliged to serve Francis II of the Two Sicilies with Swiss Guards present at the Siege of Gaeta in 1860, marking the end of foreign service.
An important clause of the constitution was that it could be re-written completely if this was deemed necessary, thus enabling it to evolve as a whole rather than being modified one amendment at a time.
This need soon proved itself when the rise in population and the Industrial Revolution that followed led to calls to modify the constitution accordingly. An early draft was rejected by the population in 1872 but modifications led to its acceptance in 1874. It introduced the facultative referendum for laws at the federal level. It also established federal responsibility for defence, trade, and legal matters.
In 1891, the constitution was revised with unusually strong elements of direct democracy, which remain unique even today.


Modern history
Main articles: Switzerland during the World Wars and Modern history of Switzerland

Switzerland was not invaded during either of the world wars. During World War I, Switzerland was home to Vladimir Illych Ulyanov (Vladimir Lenin) and he remained there until 1917. Swiss neutrality was seriously questioned by the Grimm–Hoffmann Affair in 1917, but it was short-lived. In 1920, Switzerland joined the League of Nations, which was based in Geneva, on condition that it was exempt from any military requirements.
During World War II, detailed invasion plans were drawn up by the Germans, but Switzerland was never attacked. Switzerland was able to remain independent through a combination of military deterrence, concessions to Germany, and good fortune as larger events during the war delayed an invasion. Under General Henri Guisan central command, a general mobilisation of the armed forces was ordered. The Swiss military strategy was changed from one of static defence at the borders to protect the economic heartland, to one of organised long-term attrition and withdrawal to strong, well-stockpiled positions high in the Alps known as the Reduit. Switzerland was an important base for espionage by both sides in the conflict and often mediated communications between the Axis and Allied powers.

Switzerland's trade was blockaded by both the Allies and by the Axis. Economic cooperation and extension of credit to the Third Reich varied according to the perceived likelihood of invasion and the availability of other trading partners. Concessions reached a peak after a crucial rail link through Vichy France was severed in 1942, leaving Switzerland completely surrounded by the Axis. Over the course of the war, Switzerland interned over 300,000 refugees[36] and the International Red Cross, based in Geneva, played an important part during the conflict. Strict immigration and asylum policies as well as the financial relationships with Nazi Germany raised controversy, but not until the end of the 20th century.
During the war, the Swiss Air Force engaged aircraft of both sides, shooting down 11 intruding Luftwaffe planes in May and June 1940, then forcing down other intruders after a change of policy following threats from Germany. Over 100 Allied bombers and their crews were interned during the war. During 1944–45, Allied bombers mistakenly bombed a few places in Switzerland, among which were the cities of Schaffhausen, Basel and Zürich.

After the war, the Swiss government exported credits through the charitable fund known as the Schweizerspende and also donated to the Marshall Plan to help Europe's recovery, efforts that ultimately benefited the Swiss economy.
During the Cold War, Swiss authorities considered the construction of a Swiss nuclear bomb. Leading nuclear physicists at the Federal Institute of Technology Zürich such as Paul Scherrer made this a realistic possibility. However, financial problems with the defence budget prevented the substantial funds from being allocated, and the Nuclear Non-Proliferation Treaty of 1968 was seen as a valid alternative. All remaining plans for building nuclear weapons were dropped by 1988.
Switzerland was the last Western republic to grant women the right to vote. Some Swiss cantons approved this in 1959, while at the federal level it was achieved in 1971 and, after resistance, in the last canton Appenzell Innerrhoden (one of only two remaining Landsgemeinde) in 1990. After obtaining suffrage at the federal level, women quickly rose in political significance, with the first woman on the seven member Federal Council executive being Elisabeth Kopp, who served from 1984–1989, and the first female president being Ruth Dreifuss in 1999.

Switzerland joined the Council of Europe in 1963. In 1979 areas from the canton of Bern attained independence from the Bernese, forming the new canton of Jura. On 18 April 1999 the Swiss population and the cantons voted in favour of a completely revised federal constitution.
In 2002 Switzerland became a full member of the United Nations, leaving the Vatican City as the last widely recognised state without full UN membership. Switzerland is a founding member of the EFTA, but is not a member of the European Economic Area. An application for membership in the European Union was sent in May 1992, but not advanced since the EEA was rejected in December 1992  when Switzerland was the only country to launch a referendum on the EEA. There have since been several referendums on the EU issue; due to a mixed reaction from the population the membership application has been frozen. Nonetheless, Swiss law is gradually being adjusted to conform with that of the EU, and the government has signed a number of bilateral agreements with the European Union. Switzerland, together with Liechtenstein, has been completely surrounded by the EU since Austria's entry in 1995. On 5 June 2005, Swiss voters agreed by a 55% majority to join the Schengen treaty, a result that was regarded by EU commentators as a sign of support by Switzerland, a country that is traditionally perceived as independent and reluctant to enter supranational bodies.


Geography
Extending across the north and south side of the Alps in west-central Europe, Switzerland encompasses a great diversity of landscapes and climates on a limited area of 41,285 square kilometres (15,940 sq mi). The population is about 8 million, resulting in an average population density of around 195 people per square kilometre (500/sq mi). The more mountainous southern half of the country is far more sparsely populated than the northern half.  In the largest Canton of Graubünden, lying entirely in the Alps, population density falls to 27 /km² (70 /sq mi).

Switzerland lies between latitudes 45° and 48° N, and longitudes 5° and 11° E. It contains three basic topographical areas: the Swiss Alps to the south, the Swiss Plateau or Central Plateau, and the Jura mountains on the west. The Alps are a high mountain range running across the central-south of the country, comprising about 60% of the country's total area. The majority of the Swiss population live in the Swiss Plateau. Among the high valleys of the Swiss Alps many glaciers are found, totalling an area of 1,063 square kilometres (410 sq mi). From these originate the headwaters of several major rivers, such as the Rhine, Inn, Ticino and Rhône, which flow in the four cardinal directions into the whole of Europe. The hydrographic network includes several of the largest bodies of freshwater in Central and Western Europe, among which are included Lake Geneva (also called le Lac Léman in French), Lake Constance (known as Bodensee in German) and Lake Maggiore. Switzerland has more than 1500 lakes, and contains 6% of Europe's stock of fresh water. Lakes and glaciers cover about 6% of the national territory. The largest lake is Lake Geneva, in western Switzerland shared with France. The Rhône is both the main source and outflow of Lake Geneva. Lake Constance is the second largest Swiss lake and, like the Lake Geneva, an intermediate step by the Rhine at the border to Austria and Germany. While the Rhône flows into the Mediterranean Sea at the French Camargue region and the Rhine flows into the North Sea at Rotterdam in the Netherlands, about 1000 km apart, both springs are only about 22 km apart from each other in the Swiss Alps.

48 of Switzerland's mountains are 4,000 metres (13,000 ft) above sea in altitude or higher. At 4,634 m (15,203 ft), Monte Rosa is the highest, although the Matterhorn (4,478 m or 14,692 ft) is often regarded as the most famous. Both are located within the Pennine Alps in the canton of Valais, on the border with Italy. The section of the Bernese Alps above the deep glacial Lauterbrunnen valley, containing 72 waterfalls, is well known for the Jungfrau (4,158 m or 13,642 ft) Eiger and Mönch, and the many picturesque valleys in the region. In the southeast the long Engadin Valley, encompassing the St. Moritz area in canton of Graubünden, is also well known; the highest peak in the neighbouring Bernina Alps is Piz Bernina (4,049 m or 13,284 ft).

The more populous northern part of the country, comprising about 30% of the country's total area, is called the Swiss Plateau. It has greater open and hilly landscapes, partly forested, partly open pastures, usually with grazing herds, or vegetables and fruit fields, but it is still hilly. There are large lakes found here and the biggest Swiss cities are in this area of the country.

Climate
The Swiss climate is generally temperate, but can vary greatly between the localities, from glacial conditions on the mountaintops to the often pleasant near Mediterranean climate at Switzerland's southern tip. There are some valley areas in the southern part of Switzerland where some cold-hardy palm trees are found. Summers tend to be warm and humid at times with periodic rainfall so they are ideal for pastures and grazing. The less humid winters in the mountains may see long intervals of stable conditions for weeks, while the lower lands tend to suffer from inversion, during these periods, thus seeing no sun for weeks.
A weather phenomenon known as the föhn (with an identical effect to the chinook wind) can occur at all times of the year and is characterised by an unexpectedly warm wind, bringing air of very low relative humidity to the north of the Alps during rainfall periods on the southern face of the Alps. This works both ways across the alps but is more efficient if blowing from the south due to the steeper step for oncoming wind from the south. Valleys running south to north trigger the best effect. The driest conditions persist in all inner alpine valleys that receive less rain because arriving clouds lose a lot of their content while crossing the mountains before reaching these areas. Large alpine areas such as Graubünden remain drier than pre-alpine areas and as in the main valley of the Valais wine grapes are grown there.
The wettest conditions persist in the high Alps and in the Ticino canton which has much sun yet heavy bursts of rain from time to time. Precipitation tends to be spread moderately throughout the year with a peak in summer. Autumn is the driest season, winter receives less precipitation than summer, yet the weather patterns in Switzerland are not in a stable climate system and can be variable from year to year with no strict and predictable periods.


Environment
Switzerland's ecosystems can be particularly fragile, because the many delicate valleys separated by high mountains often form unique ecologies. The mountainous regions themselves are also vulnerable, with a rich range of plants not found at other altitudes, and experience some pressure from visitors and grazing. The climatic, geological and topographical conditions of the alpine region make for a very fragile ecosystem that is particularly sensitive to climate change. Nevertheless, according to the 2014 Environmental Performance Index, Switzerland ranks first among 132 nations in safeguarding the environment, due to its high scores on environmental public health, its heavy reliance on renewable sources of energy (hydropower and geothermal energy), and its control of greenhouse gas emissions.


Politics

The Federal Constitution adopted in 1848 is the legal foundation of the modern federal state. It is among the oldest constitutions in the world. A new Constitution was adopted in 1999, but did not introduce notable changes to the federal structure. It outlines basic and political rights of individuals and citizen participation in public affairs, divides the powers between the Confederation and the cantons and defines federal jurisdiction and authority. There are three main governing bodies on the federal level: the bicameral parliament (legislative), the Federal Council (executive) and the Federal Court (judicial).

The Swiss Parliament consists of two houses: the Council of States which has 46 representatives (two from each canton and one from each half-canton) who are elected under a system determined by each canton, and the National Council, which consists of 200 members who are elected under a system of proportional representation, depending on the population of each canton. Members of both houses serve for 4 years. When both houses are in joint session, they are known collectively as the Federal Assembly. Through referendums, citizens may challenge any law passed by parliament and through initiatives, introduce amendments to the federal constitution, thus making Switzerland a direct democracy.
The Federal Council constitutes the federal government, directs the federal administration and serves as collective Head of State. It is a collegial body of seven members, elected for a four-year mandate by the Federal Assembly which also exercises oversight over the Council. The President of the Confederation is elected by the Assembly from among the seven members, traditionally in rotation and for a one-year term; the President chairs the government and assumes representative functions. However, the president is a primus inter pares with no additional powers, and remains the head of a department within the administration.
The Swiss government has been a coalition of the four major political parties since 1959, each party having a number of seats that roughly reflects its share of electorate and representation in the federal parliament. The classic distribution of 2 CVP/PDC, 2 SPS/PSS, 2 FDP/PRD and 1 SVP/UDC as it stood from 1959 to 2003 was known as the "magic formula". Following the 2015 Federal Council elections, the seven seats in the Federal Council were distributed as follows:
1 seat for the Christian Democratic People's Party (CVP/PDC),
2 seats for the Free Democratic Party (FDP/PRD),
2 seats for the Social Democratic Party (SPS/PSS),
2 seats for the Swiss People's Party (SVP/UDC).
The function of the Federal Supreme Court is to hear appeals against rulings of cantonal or federal courts. The judges are elected by the Federal Assembly for six-year terms.


Direct democracy

Direct democracy and federalism are hallmarks of the Swiss political system. Swiss citizens are subject to three legal jurisdictions: the municipality, canton and federal levels. The 1848/1999 federal constitution defines a system of direct democracy (sometimes called half-direct or representative direct democracy because it is aided by the more commonplace institutions of a representative democracy). The instruments of this system at the federal level, known as popular rights (German: Volksrechte, French: droits populaires, Italian: Diritti popolari), include the right to submit a federal initiative and a referendum, both of which may overturn parliamentary decisions.

By calling a federal referendum, a group of citizens may challenge a law passed by parliament, if they gather 50,000 signatures against the law within 100 days. If so, a national vote is scheduled where voters decide by a simple majority whether to accept or reject the law. Any 8 cantons together can also call a constitutional referendum on a federal law.
Similarly, the federal constitutional initiative allows citizens to put a constitutional amendment to a national vote, if 100,000 voters sign the proposed amendment within 18 months.[note 8] The Federal Council and the Federal Assembly can supplement the proposed amendment with a counter-proposal, and then voters must indicate a preference on the ballot in case both proposals are accepted. Constitutional amendments, whether introduced by initiative or in parliament, must be accepted by a double majority of the national popular vote and the cantonal popular votes.
Administrative divisions
Main article: Cantons of Switzerland
The Swiss Confederation consists of 20 cantons and 6 half cantons:

The cantons have a permanent constitutional status and, in comparison with the situation in other countries, a high degree of independence. Under the Federal Constitution, all 26 cantons are equal in status. Each canton has its own constitution, and its own parliament, government and courts. However, there are considerable differences between the individual cantons, most particularly in terms of population and geographical area. Their populations vary between 15,000 (Appenzell Innerrhoden) and 1,253,500 (Zürich), and their area between 37 km2 (14 sq mi) (Basel-Stadt) and 7,105 km2 (2,743 sq mi) (Graubünden). The Cantons comprise a total of 2,485 municipalities. Within Switzerland there are two enclaves: Büsingen belongs to Germany, Campione d'Italia belongs to Italy.


Foreign relations and international institutions

Traditionally, Switzerland avoids alliances that might entail military, political, or direct economic action and has been neutral since the end of its expansion in 1515. Its policy of neutrality was internationally recognised at the Congress of Vienna in 1815. Only in 2002 did Switzerland become a full member of the United Nations and it was the first state to join it by referendum. Switzerland maintains diplomatic relations with almost all countries and historically has served as an intermediary between other states. Switzerland is not a member of the European Union; the Swiss people have consistently rejected membership since the early 1990s. However, Switzerland does participate in the Schengen Area.

A large number of international institutions have their seats in Switzerland, in part because of its policy of neutrality. Geneva is the birthplace of the Red Cross and Red Crescent Movement and the Geneva Conventions and, since 2006, hosts the United Nations Human Rights Council. Even though Switzerland is one of the most recent countries to have joined the United Nations, the Palace of Nations in Geneva is the second biggest centre for the United Nations after New York, and Switzerland was a founding member and home to the League of Nations.
Apart from the United Nations headquarters, the Swiss Confederation is host to many UN agencies, like the World Health Organization (WHO), the International Labour Organization (ILO), the International Telecommunication Union (ITU), the United Nations High Commissioner for Refugees (UNHCR) and about 200 other international organisations, including the World Trade Organization and the World Intellectual Property Organization. The annual meetings of the World Economic Forum in Davos bring together top international business and political leaders from Switzerland and foreign countries to discuss important issues facing the world, including health and the environment. Additionally the headquarters of the Bank for International Settlements (BIS) are located in Basel since 1930.
Furthermore, many sport federations and organisations are located throughout the country, such as the International Basketball Federation in Geneva, the Union of European Football Associations (UEFA) in Nyon, the International Federation of Association Football (FIFA) and the International Ice Hockey Federation both in Zürich, the International Cycling Union in Aigle, and the International Olympic Committee in Lausanne.


Military

The Swiss Armed Forces, including the Land Forces and the Air Force, are composed mostly of conscripts, male citizens aged from 20 to 34 (in special cases up to 50) years. Being a landlocked country, Switzerland has no navy; however, on lakes bordering neighbouring countries, armed military patrol boats are used. Swiss citizens are prohibited from serving in foreign armies, except for the Swiss Guards of the Vatican, or if they are dual citizens of a foreign country and reside there.
The structure of the Swiss militia system stipulates that the soldiers keep their Army issued equipment, including all personal weapons, at home. Some organisations and political parties find this practice controversial but mainstream Swiss opinion is in favour of the system. Compulsory military service concerns all male Swiss citizens; women can serve voluntarily. Men usually receive military conscription orders for training at the age of 18.  About two thirds of the young Swiss are found suited for service; for those found unsuited, various forms of alternative service exist.  Annually, approximately 20,000 persons are trained in recruit centres for a duration from 18 to 21 weeks. The reform "Army XXI" was adopted by popular vote in 2003, it replaced the previous model "Army 95", reducing the effectives from 400,000 to about 200,000. Of those, 120,000 are active in periodic Army training and 80,000 are non-training reserves.

Overall, three general mobilisations have been declared to ensure the integrity and neutrality of Switzerland. The first one was held on the occasion of the Franco-Prussian War of 1870–71. The second was in response to the outbreak of the First World War in August 1914. The third mobilisation of the army took place in September 1939 in response to the German attack on Poland; Henri Guisan was elected as the General-in-Chief.
Because of its neutrality policy, the Swiss army does not currently take part in armed conflicts in other countries, but is part of some peacekeeping missions around the world. Since 2000 the armed force department has also maintained the Onyx intelligence gathering system to monitor satellite communications.
Following the end of the Cold War there have been a number of attempts to curb military activity or even abolish the armed forces altogether. A notable referendum on the subject, launched by an anti-militarist group, was held on 26 November 1989. It was defeated with about two thirds of the voters against the proposal. A similar referendum, called for before, but held shortly after the 11 September attacks in the US, was defeated by over 78% of voters.
Gun politics in Switzerland are unique in Europe in that a relatively high percentage (29%) of citizens are legally armed. The large majority of firearms kept at home are militia-issued weapons, but ammunition is not issued.


Economy and labour law

Switzerland has a stable, prosperous and high-tech economy and enjoys great wealth, being ranked as the wealthiest country in the world per capita in multiple rankings. In 2011 it was ranked as the wealthiest country in the world in per capita terms (with "wealth" being defined to include both financial and non-financial assets), while the 2013 Credit Suisse Global Wealth Report showed that Switzerland was the country with the highest average wealth per adult in 2013. It has the world's nineteenth largest economy by nominal GDP and the thirty-sixth largest by purchasing power parity. It is the twentieth largest exporter, despite its small size. Switzerland has the highest European rating in the Index of Economic Freedom 2010, while also providing large coverage through public services. The nominal per capita GDP is higher than those of the larger Western and Central European economies and Japan. If adjusted for purchasing power parity, Switzerland ranks 8th in the world in terms of GDP per capita, according to the World Bank and IMF (ranked 15th according to the CIA Worldfactbook.
The World Economic Forum's Global Competitiveness Report currently ranks Switzerland's economy as the most competitive in the world, while ranked by the European Union as Europe's most innovative country. For much of the 20th century, Switzerland was the wealthiest country in Europe by a considerable margin (by GDP – per capita).[80] In 2007 the gross median household income in Switzerland was an estimated 137,094 USD at Purchasing power parity while the median income was 95,824 USD. Switzerland also has one of the world's largest account balances as a percentage of GDP.

Switzerland is home to several large multinational corporations. The largest Swiss companies by revenue are Glencore, Gunvor, Nestlé, Novartis, Hoffmann-La Roche, ABB, Mercuria Energy Group and Adecco. Also, notable are UBS AG, Zurich Financial Services, Credit Suisse, Barry Callebaut, Swiss Re, Tetra Pak, The Swatch Group and Swiss International Air Lines. Switzerland is ranked as having one of the most powerful economies in the world.
Switzerland's most important economic sector is manufacturing. Manufacturing consists largely of the production of specialist chemicals, health and pharmaceutical goods, scientific and precision measuring instruments and musical instruments. The largest exported goods are chemicals (34% of exported goods), machines/electronics (20.9%), and precision instruments/watches (16.9%).[84] Exported services amount to a third of exports. The service sector – especially banking and insurance, tourism, and international organisations – is another important industry for Switzerland.
Around 3.8 million people work in Switzerland; about 25% of employees belonged to a trade union in 2004. Switzerland has a more flexible job market than neighbouring countries and the unemployment rate is very low. The unemployment rate increased from a low of 1.7% in June 2000 to a peak of 4.4% in December 2009. The unemployment rate is 3.2% in 2014. Population growth from net immigration is quite high, at 0.52% of population in 2004. The foreign citizen population was 21.8% in 2004, about the same as in Australia. GDP per hour worked is the world's 16th highest, at 49.46 international dollars in 2012.

Switzerland has an overwhelmingly private sector economy and low tax rates by Western World standards; overall taxation is one of the smallest of developed countries. Switzerland is a relatively easy place to do business, currently ranking 20th of 189 countries in the Ease of Doing Business Index. The slow growth Switzerland experienced in the 1990s and the early 2000s has brought greater support for economic reforms and harmonisation with the European Union. According to Credit Suisse, only about 37% of residents own their own homes, one of the lowest rates of home ownership in Europe. Housing and food price levels were 171% and 145% of the EU-25 index in 2007, compared to 113% and 104% in Germany.
The Swiss Federal budget had a size of 62.8 billion Swiss francs in 2010, which is an equivalent 11.35% of the country's GDP in that year; however, the regional (canton) budgets and the budgets of the municipalities are not counted as part of the federal budget and the total rate of government spending is closer to 33.8% of GDP. The main sources of income for the federal government are the value-added tax (33%) and the direct federal tax (29%) and the main expenditure is located in the areas of social welfare and finance & tax. The expenditures of the Swiss Confederation have been growing from 7% of GDP in 1960 to 9.7% in 1990 and to 10.7% in 2010. While the sectors social welfare and finance & tax have been growing from 35% in 1990 to 48.2% in 2010, a significant reduction of expenditures has been occurring in the sectors of agriculture and national defence; from 26.5% in to 12.4% (estimation for the year 2015).
Agricultural protectionism—a rare exception to Switzerland's free trade policies—has contributed to high food prices. Product market liberalisation is lagging behind many EU countries according to the OECD. Nevertheless, domestic purchasing power is one of the best in the world.[93][94][95] Apart from agriculture, economic and trade barriers between the European Union and Switzerland are minimal and Switzerland has free trade agreements worldwide. Switzerland is a member of the European Free Trade Association (EFTA).


Education and science

Education in Switzerland is very diverse because the constitution of Switzerland delegates the authority for the school system to the cantons. There are both public and private schools, including many private international schools. The minimum age for primary school is about six years in all cantons, but most cantons provide a free "children's school" starting at four or five years old. Primary school continues until grade four, five or six, depending on the school. Traditionally, the first foreign language in school was always one of the other national languages, although recently (2000) English was introduced first in a few cantons.
At the end of primary school (or at the beginning of secondary school), pupils are separated according to their capacities in several (often three) sections. The fastest learners are taught advanced classes to be prepared for further studies and the matura, while students who assimilate a little more slowly receive an education more adapted to their needs.

There are 12 universities in Switzerland, ten of which are maintained at cantonal level and usually offer a range of non-technical subjects. The first university in Switzerland was founded in 1460 in Basel (with a faculty of medicine) and has a tradition of chemical and medical research in Switzerland. The largest university in Switzerland is the University of Zurich with nearly 25,000 students.[citation needed]The Swiss Federal Institute of Technology Zurich (ETHZ) and the University of Zurich are listed 20th and 54th respectively, on the 2015 Academic Ranking of World Universities.
The two institutes sponsored by the federal government are the Swiss Federal Institute of Technology Zurich (ETHZ) in Zürich, founded 1855 and the EPFL in Lausanne, founded 1969 as such, which was formerly an institute associated with the University of Lausanne.
In addition, there are various Universities of Applied Sciences. In business and management studies, the University of St. Gallen, (HSG) is ranked 329th in the world according to QS World University Rankings  and the International Institute for Management Development (IMD), was ranked first in open programmes worldwide by the Financial Times.[103] Switzerland has the second highest rate (almost 18% in 2003) of foreign students in tertiary education, after Australia (slightly over 18%).

As might befit a country that plays home to innumerable international organisations, the Graduate Institute of International and Development Studies, located in Geneva, is not only continental Europe's oldest graduate school of international and development studies, but also widely believed to be one of its most prestigious.
Many Nobel Prize laureates have been Swiss scientists. They include the world-famous physicist Albert Einstein in the field of physics, who developed his Special relativity while working in Bern. More recently Vladimir Prelog, Heinrich Rohrer, Richard Ernst, Edmond Fischer, Rolf Zinkernagel and Kurt Wüthrich received Nobel Prizes in the sciences. In total, 113 Nobel Prize winners in all fields stand in relation to Switzerland,and the Nobel Peace Prize has been awarded nine times to organisations residing in Switzerland.

Geneva and the nearby French department of Ain co-host the world's largest laboratory, CERN, dedicated to particle physics research. Another important research centre is the Paul Scherrer Institute. Notable inventions include lysergic acid diethylamide (LSD), the scanning tunnelling microscope (Nobel prize) and Velcro. Some technologies enabled the exploration of new worlds such as the pressurised balloon of Auguste Piccard and the Bathyscaphe which permitted Jacques Piccard to reach the deepest point of the world's oceans.
Switzerland Space Agency, the Swiss Space Office, has been involved in various space technologies and programmes. In addition it was one of the 10 founders of the European Space Agency in 1975 and is the seventh largest contributor to the ESA budget. In the private sector, several companies are implicated in the space industry such as Oerlikon Space or Maxon Motors who provide spacecraft structures.

Switzerland and the European Union
Main article: Switzerland–European Union relations
Switzerland voted against membership in the European Economic Area in a referendum in December 1992 and has since maintained and developed its relationships with the European Union (EU) and European countries through bilateral agreements. In March 2001, the Swiss people refused in a popular vote to start accession negotiations with the EU. In recent years, the Swiss have brought their economic practices largely into conformity with those of the EU in many ways, in an effort to enhance their international competitiveness. The economy grew at 3% in 2010, 1.9% in 2011, and 1% in 2012. Full EU membership is a long-term objective of some in the Swiss government, but there is considerable popular sentiment against this supported by the conservative SVP party. The western French-speaking areas and the urban regions of the rest of the country tend to be more pro-EU, however with far from any significant share of the population.
The government has established an Integration Office under the Department of Foreign Affairs and the Department of Economic Affairs. To minimise the negative consequences of Switzerland's isolation from the rest of Europe, Bern and Brussels signed seven bilateral agreements to further liberalise trade ties. These agreements were signed in 1999 and took effect in 2001. This first series of bilateral agreements included the free movement of persons. A second series covering nine areas was signed in 2004 and has since been ratified, which includes the Schengen Treaty and the Dublin Convention besides others. They continue to discuss further areas for cooperation.
In 2006, Switzerland approved 1 billion francs of supportive investment in the poorer Southern and Central European countries in support of cooperation and positive ties to the EU as a whole. A further referendum will be needed to approve 300 million francs to support Romania and Bulgaria and their recent admission. The Swiss have also been under EU and sometimes international pressure to reduce banking secrecy and to raise tax rates to parity with the EU. Preparatory discussions are being opened in four new areas: opening up the electricity market, participation in the European GNSS project Galileo, cooperating with the European centre for disease prevention and recognising certificates of origin for food products.
On 27 November 2008, the interior and justice ministers of European Union in Brussels announced Switzerland's accession to the Schengen passport-free zone from 12 December 2008. The land border checkpoints will remain in place only for goods movements, but should not run controls on people, though people entering the country had their passports checked until 29 March 2009 if they originated from a Schengen nation.
On 9 February 2014, Swiss voters narrowly approved by 50.3% a ballot initiative launched by the national conservative Swiss People's Party (SVP/UDC) to restrict immigration, and thus reintroducing a quota system on the influx of foreigners. This initiative was mostly backed by rural (57.6% approvals), suburban (51.2% approvals), and isolated cities (51.3% approvals) of Switzerland as well as by a strong majority (69.2% approval) in the canton of Ticino, while metropolitan centres (58.5% rejection) and the French-speaking part (58.5% rejection) of Switzerland rather rejected it.  Some news commentators claim that this proposal de facto contradicts the bilateral agreements on the free movement of persons from these respective countries.


Energy, infrastructure and environment

Electricity generated in Switzerland is 56% from hydroelectricity and 39% from nuclear power, resulting in a nearly CO2-free electricity-generating network. On 18 May 2003, two anti-nuclear initiatives were turned down: Moratorium Plus, aimed at forbidding the building of new nuclear power plants (41.6% supported and 58.4% opposed), and Electricity Without Nuclear (33.7% supported and 66.3% opposed).
The former ten-year moratorium on the construction of new nuclear power plants was the result of a citizens' initiative voted on in 1990 which had passed with 54.5% Yes vs. 45.5% No votes. Plans for a new nuclear plant in the Canton of Bern have been put on hold after the accident at the Fukushima Daiichi power plant in 2011. The Swiss Federal Office of Energy (SFOE) is the office responsible for all questions relating to energy supply and energy use within the Federal Department of Environment, Transport, Energy and Communications (DETEC). The agency is supporting the 2000-watt society initiative to cut the nation's energy use by more than half by the year 2050.
On 25 May 2011 the Swiss government announced that it plans to end its use of nuclear energy in the next 2 or 3 decades. "The government has voted for a phaseout because we want to ensure a secure and autonomous supply of energy", Energy Minister Doris Leuthard said that day at a press conference in Bern. "Fukushima showed that the risk of nuclear power is too high, which in turn has also increased the costs of this energy form." The first reactor would reportedly be taken offline in 2019 and the last one in 2034. Parliament will discuss the plan in June 2011, and there could be a referendum as well.

The most dense rail network in Europe[41] of 5,063 km (3,146 mi) carries over 350 million passengers annually. In 2007, each Swiss citizen travelled on average 2,258 km (1,403 mi) by rail, which makes them the keenest rail users. The network is administered mainly by the Federal Railways, except in Graubünden, where the 366 km (227 mi) narrow gauge railway is operated by the Rhaetian Railways and includes some World Heritage lines. The building of new railway base tunnels through the Alps is under way to reduce the time of travel between north and south through the AlpTransit project.
Swiss private-public managed road network is funded by road tolls and vehicle taxes. The Swiss autobahn/autoroute system requires the purchase of a vignette (toll sticker)—which costs 40 Swiss francs—for one calendar year in order to use its roadways, for both passenger cars and trucks. The Swiss autobahn/autoroute network has a total length of 1,638 km (1,018 mi) (as of 2000) and has, by an area of 41,290 km2 (15,940 sq mi), also one of the highest motorway densities in the world. Zürich Airport is Switzerland's largest international flight gateway, which handled 22.8 million passengers in 2012. The other international airports are Geneva Airport (13.9 million passengers in 2012), EuroAirport Basel-Mulhouse-Freiburg which is located in France, Bern Airport, Lugano Airport, St. Gallen-Altenrhein Airport and Sion Airport. Swiss International Air Lines is the flag carrier of Switzerland. Its main hub is Zürich.
Switzerland has one of the best environmental records among nations in the developed world;[136] it was one of the countries to sign the Kyoto Protocol in 1998 and ratified it in 2003. With Mexico and the Republic of Korea it forms the Environmental Integrity Group (EIG). The country is heavily active in recycling and anti-littering regulations and is one of the top recyclers in the world, with 66% to 96% of recyclable materials being recycled, depending on the area of the country. The 2014 Global Green Economy Index ranked Switzerland among the top 10 green economies in the world.
In many places in Switzerland, household rubbish disposal is charged for. Rubbish (except dangerous items, batteries etc.) is only collected if it is in bags which either have a payment sticker attached, or in official bags with the surcharge paid at the time of purchase. This gives a financial incentive to recycle as much as possible, since recycling is free. Illegal disposal of garbage is not tolerated but usually the enforcement of such laws is limited to violations that involve the unlawful disposal of larger volumes at traffic intersections and public areas. Fines for not paying the disposal fee range from CHF 200–500.
Switzerland also has internationally the most efficient system to recycle old newspapers and cardboard materials. Publicly organised collection by volunteers and economical railway transport logistics started as early as 1865 under the leadership of the notable industrialist Hans Caspar Escher (Escher Wyss AG) when the first modern Swiss paper manufacturing plant was built in Biberist.


Demographics

In 2012, Switzerland's population slightly exceeded eight million. In common with other developed countries, the Swiss population increased rapidly during the industrial era, quadrupling between 1800 and 1990. Growth has since stabilised, and like most of Europe, Switzerland faces an ageing population, albeit with consistent annual growth projected into 2035, due mostly to immigration and a fertility rate close to replacement level.
As of 2012, resident foreigners made up 23.3% of the population, one of the largest proportions in the developed world. Most of these (64%) were from European Union or EFTA countries.[146] Italians were the largest single group of foreigners, with 15.6% of total foreign population, followed closely by Germans (15.2%), immigrants from Portugal (12.7%), France (5.6%), Serbia (5.3%), Turkey (3.8%), Spain (3.7%), and Austria (2%). Immigrants from Sri Lanka, most of them former Tamil refugees, were the largest group among people of Asian origin (6.3%).
Additionally, the figures from 2012 show that 34.7% of the permanent resident population aged 15 or over in Switzerland (around 2.33 million), had an immigrant background. A third of this population (853,000) held Swiss citizenship. Four fifths of persons with an immigration background were themselves immigrants (first generation foreigners and native-born and naturalised Swiss citizens), whereas one fifth were born in Switzerland (second generation foreigners and native-born and naturalised Swiss citizens).
In the 2000s, domestic and international institutions expressed concern about what was perceived as an increase in xenophobia, particularly in some political campaigns. In reply to one critical report, the Federal Council noted that "racism unfortunately is present in Switzerland", but stated that the high proportion of foreign citizens in the country, as well as the generally unproblematic integration of foreigners", underlined Switzerland's openness.

Languages
Switzerland has four official languages: principally German (spoken by 63.5% of the population in 2013); French (22.5%) in the west; and Italian (8.1%) in the south. The fourth official language, Romansh (0.5%), is a Romance language spoken locally in the southeastern trilingual canton of Graubünden, and is designated by Article 4 of the Federal Constitution as a national language along with German, French, and Italian, and in Article 70 as an official language if the authorities communicate with persons who speak Romansh. However, federal laws and other official acts do not need to be decreed in Romansh.
In 2013, the languages most spoken at home among permanent residents aged 15 and older were Swiss German (60.1%), French (23.4%), Standard German (10.1%), and Italian (8.4%). More than two-fifths (42.6%) of the permanent resident population indicated speaking more than one language regularly. Other languages spoken at home included English (4.6%), Portuguese (3.5%), Albanian (2.6%), Serbian and Croatian (2.5%), Spanish (2.2%), and Turkish (1.3%).[149]
The federal government is obliged to communicate in the official languages, and in the federal parliament simultaneous translation is provided from and into German, French and Italian.
Aside from the official forms of their respective languages, the four linguistic regions of Switzerland also have their local dialectal forms. The role played by dialects in each linguistic region varies dramatically: in the German-speaking regions, Swiss German dialects have become ever more prevalent since the second half of the 20th century, especially in the media, such as radio and television, and are used as an everyday language, while the Swiss variety of Standard German is almost always used instead of dialect for written communication (c.f. diglossic usage of a language).Conversely, in the French-speaking regions the local dialects have almost disappeared (only 6.3% of the population of Valais, 3.9% of Fribourg, and 3.1% of Jura still spoke dialects at the end of the 20th century), while in the Italian-speaking regions dialects are mostly limited to family settings and casual conversation.
The principal official languages (German, French, and Italian) have terms, not used outside of Switzerland, known as Helvetisms. German Helvetisms are, roughly speaking, a large group of words typical of Swiss Standard German, which do not appear either in Standard German, nor in other German dialects. These include terms from Switzerland's surrounding language cultures (German Billette from French), from similar term in another language (Italian azione used not only as act but also as discount from German Aktion). The French spoken in Switzerland has similar terms, which are equally known as Helvetisms. The most frequent characteristics of Helvetisms are in vocabulary, phrases, and pronunciation, but certain Helvetisms denote themselves as special in syntax and orthography likewise. Duden, one of the prescriptive sources for Standard German, is aware of about 3000 Helvetisms. Current French dictionaries, such as the Petit Larousse, include several hundred Helvetisms.
Learning one of the other national languages at school is compulsory for all Swiss pupils, so many Swiss are supposed to be at least bilingual, especially those belonging to linguistic minority groups.

Health
Main article: Healthcare in Switzerland
Swiss citizens are universally required to buy health insurance from private insurance companies, which in turn are required to accept every applicant. While the cost of the system is among the highest it compares well with other European countries in terms of health outcomes; patients who are citizens have been reported as being, in general, highly satisfied with it. In 2012, life expectancy at birth was 80.4 years for men and 84.7 years for women — the highest in the world.[160][161] However, spending on health is particularly high at 11.4% of GDP (2010), on par with Germany and France (11.6%) and other European countries, and notably less than spending in the USA (17.6%). From 1990, a steady increase can be observed, reflecting the high costs of the services provided. With an ageing population and new healthcare technologies, health spending will likely continue to rise.

Urbanisation
Between two thirds and three quarters of the population live in urban areas.[164][165] Switzerland has gone from a largely rural country to an urban one in just 70 years. Since 1935 urban development has claimed as much of the Swiss landscape as it did during the previous 2,000 years. This urban sprawl does not only affect the plateau but also the Jura and the Alpine foothills and there are growing concerns about land use. However, from the beginning of the 21st century, the population growth in urban areas is higher than in the countryside.
Switzerland has a dense network of cities, where large, medium and small cities are complementary. The plateau is very densely populated with about 450 people per km2 and the landscape continually shows signs of human presence. The weight of the largest metropolitan areas, which are Zürich, Geneva–Lausanne, Basel and Bern tend to increase. In international comparison the importance of these urban areas is stronger than their number of inhabitants suggests. In addition the two main centres of Zürich and Geneva are recognised for their particularly great quality of life.

Religion
Switzerland has no official state religion, though most of the cantons (except Geneva and Neuchâtel) recognise official churches, which are either the Catholic Church or the (Protestant) Swiss Reformed Church. These churches, and in some cantons also the Old Catholic Church and Jewish congregations, are financed by official taxation of adherents.
Christianity is the predominant religion of Switzerland (about 71% of resident population and 75% of Swiss citizens), divided between the Catholic Church (38.21% of the population), the Swiss Reformed Church (26.93%), further Protestant churches (2.89%) and other Christian denominations (2.79%). There has been a recent rise in Evangelicalism. Immigration has established Islam (4.95%) and Eastern Orthodoxy (around 2%) as sizeable minority religions. According to a 2015 poll by Gallup International, 12% of Swiss people self-identified as "convinced atheists."
As of the 2000 census other Christian minority communities included Neo-Pietism (0.44%), Pentecostalism (0.28%, mostly incorporated in the Schweizer Pfingstmission), Methodism (0.13%), the New Apostolic Church (0.45%), Jehovah's Witnesses (0.28%), other Protestant denominations (0.20%), the Old Catholic Church (0.18%), other Christian denominations (0.20%). Non-Christian religions are Hinduism (0.38%), Buddhism (0.29%), Judaism (0.25%) and others (0.11%); 4.3% did not make a statement. 21.4% in 2012 declared themselves as unchurched i.e. not affiliated with any church or other religious body (Agnostic, Atheist, or just not related to any official religion).      
The country was historically about evenly balanced between Catholic and Protestant, with a complex patchwork of majorities over most of the country. Geneva converted to Protestantism in 1536, just before John Calvin arrived there. One canton, Appenzell, was officially divided into Catholic and Protestant sections in 1597. The larger cities and their cantons (Bern, Geneva, Lausanne, Zürich and Basel) used to be predominantly Protestant. Central Switzerland, the Valais, the Ticino, Appenzell Innerrhodes, the Jura, and Fribourg are traditionally Catholic. The Swiss Constitution of 1848, under the recent impression of the clashes of Catholic vs. Protestant cantons that culminated in the Sonderbundskrieg, consciously defines a consociational state, allowing the peaceful co-existence of Catholics and Protestants. A 1980 initiative calling for the complete separation of church and state was rejected by 78.9% of the voters. Some traditionally Protestant cantons and cities nowadays have a slight Catholic majority, not because they were growing in members, quite the contrary, but only because since about 1970 a steadily growing minority became not affiliated with any church or other religious body (21.4% in Switzerland, 2012) especially in traditionally Protestant regions, such as Basel-City (42%), canton of Neuchâtel (38%), canton of Geneva (35%), canton of Vaud (26%), or Zürich city (city: >25%; canton: 23%).

Culture
Three of Europe's major languages are official in Switzerland. Swiss culture is characterised by diversity, which is reflected in a wide range of traditional customs. A region may be in some ways strongly culturally connected to the neighbouring country that shares its language, the country itself being rooted in western European culture. The linguistically isolated Romansh culture in Graubünden in eastern Switzerland constitutes an exception, it survives only in the upper valleys of the Rhine and the Inn and strives to maintain its rare linguistic tradition.
Switzerland is home to many notable contributors to literature, art, architecture, music and sciences. In addition the country attracted a number of creative persons during time of unrest or war in Europe. Some 1000 museums are distributed through the country; the number has more than tripled since 1950. Among the most important cultural performances held annually are the Paléo Festival, Lucerne Festival, the Montreux Jazz Festival, the Locarno International Film Festival and the Art Basel.
Alpine symbolism has played an essential role in shaping the history of the country and the Swiss national identity. Nowadays some concentrated mountain areas have a strong highly energetic ski resort culture in winter, and a hiking (ger: das Wandern) or Mountain biking culture in summer. Other areas throughout the year have a recreational culture that caters to tourism, yet the quieter seasons are spring and autumn when there are fewer visitors. A traditional farmer and herder culture also predominates in many areas and small farms are omnipresent outside the cities. Folk art is kept alive in organisations all over the country. In Switzerland it is mostly expressed in music, dance, poetry, wood carving and embroidery. The alphorn, a trumpet-like musical instrument made of wood, has become alongside yodeling and the accordion an epitome of traditional Swiss music.

Literature
As the Confederation, from its foundation in 1291, was almost exclusively composed of German-speaking regions, the earliest forms of literature are in German. In the 18th century, French became the fashionable language in Bern and elsewhere, while the influence of the French-speaking allies and subject lands was more marked than before.
Among the classics of Swiss German literature are Jeremias Gotthelf (1797–1854) and Gottfried Keller (1819–1890). The undisputed giants of 20th century Swiss literature are Max Frisch (1911–91) and Friedrich Dürrenmatt (1921–90), whose repertoire includes Die Physiker (The Physicists) and Das Versprechen (The Pledge), released in 2001 as a Hollywood film.[191]
Prominent French-speaking writers were Jean-Jacques Rousseau (1712–1778) and Germaine de Staël (1766–1817). More recent authors include Charles Ferdinand Ramuz (1878–1947), whose novels describe the lives of peasants and mountain dwellers, set in a harsh environment and Blaise Cendrars (born Frédéric Sauser, 1887–1961). Also Italian and Romansh-speaking authors contributed but in more modest way given their small number.
Probably the most famous Swiss literary creation, Heidi, the story of an orphan girl who lives with her grandfather in the Alps, is one of the most popular children's books ever and has come to be a symbol of Switzerland. Her creator, Johanna Spyri (1827–1901), wrote a number of other books on similar themes.

Media
Main article: Media of Switzerland
The freedom of the press and the right to free expression is guaranteed in the federal constitution of Switzerland. The Swiss News Agency (SNA) broadcasts information around-the-clock in three of the four national languages—on politics, economics, society and culture. The SNA supplies almost all Swiss media and a couple dozen foreign media services with its news.
Switzerland has historically boasted the greatest number of newspaper titles published in proportion to its population and size. The most influential newspapers are the German-language Tages-Anzeiger and Neue Zürcher Zeitung NZZ, and the French-language Le Temps, but almost every city has at least one local newspaper. The cultural diversity accounts for a large number of newspapers.
The government exerts greater control over broadcast media than print media, especially due to finance and licensing. The Swiss Broadcasting Corporation, whose name was recently changed to SRG SSR, is charged with the production and broadcast of radio and television programmes. SRG SSR studios are distributed throughout the various language regions. Radio content is produced in six central and four regional studios while the television programmes are produced in Geneva, Zürich and Lugano. An extensive cable network also allows most Swiss to access the programmes from neighbouring countries.

Sports
Skiing, snowboarding and mountaineering are among the most popular sports in Switzerland, the nature of the country being particularly suited for such activities. Winter sports are practised by the natives and tourists since the second half of the 19th century with the invention of bobsleigh in St. Moritz. The first world ski championships were held in Mürren  and St. Moritz (1934). The latter town hosted the second Winter Olympic Games in 1928 and the fifth edition in 1948. Among the most successful skiers and world champions are Pirmin Zurbriggen and Didier Cuche.

Most prominently watched sport events in Switzerland are football, ice hockey, Alpin skiing, "Schwingen", and tennis.
The headquarters of the international football's and ice hockey's governing bodies, the International Federation of Association Football (FIFA) and International Ice Hockey Federation(IIHF), are located in Zürich. Actually many other headquarters of international sports federatios are to be found in Switzerland. For example, the International Olympic Committee (IOC), IOC's Olympic Museum and the Court of Arbitration for Sport (CAS) are located in Lausanne.
Switzerland hosted the 1954 FIFA World Cup, and was the joint host, with Austria, of the Euro 2008 tournament. The Swiss Super League is the nation's professional football club league. Europe's highest football pitch, at 2,000 metres (6,600 ft) above sea level, is located in Switzerland and is named the Ottmar Hitzfeld Stadium.
Many Swiss also follow ice hockey and support one of the 12 clubs in the League A, which is the most attended league in Europe. In 2009, Switzerland hosted the IIHF World Championship for the 10th time. It also became World Vice-Champion in 2013. The numerous lakes make Switzerland an attractive place for sailing. The largest, Lake Geneva, is the home of the sailing team Alinghi which was the first European team to win the America's Cup in 2003 and which successfully defended the title in 2007. Tennis has become an increasingly popular sport, and Swiss players such as Martina Hingis, Roger Federer, and most recently, Stanislas Wawrinka have won multiple Grand Slams. Swiss professional wrestler Claudio Castagnoli is currently signed with WWE, and is a former United States champion.

Motorsport racecourses and events were banned in Switzerland following the 1955 Le Mans disaster with exception to events such as Hillclimbing. During this period, the country still produced successful racing drivers such as Clay Regazzoni, Sébastien Buemi, Jo Siffert, Dominique Aegerter, successful World Touring Car Championship driver Alain Menu, 2014 24 Hours of Le Mans winner Marcel Fässler and 2015 24 Hours Nürburgring winner Nico Müller. Switzerland also won the A1GP World Cup of Motorsport in 2007–08 with driver Neel Jani. Swiss motorcycle racer Thomas Lüthi won the 2005 MotoGP World Championship in the 125cc category. In June 2007 the Swiss National Council, one house of the Federal Assembly of Switzerland, voted to overturn the ban, however the other house, the Swiss Council of States rejected the change and the ban remains in place.

Traditional sports include Swiss wrestling or "Schwingen". It is an old tradition from the rural central cantons and considered the national sport by some. Hornussen is another indigenous Swiss sport, which is like a cross between baseball and golf. Steinstossen is the Swiss variant of stone put, a competition in throwing a heavy stone. Practised only among the alpine population since prehistoric times, it is recorded to have taken place in Basel in the 13th century. It is also central to the Unspunnenfest, first held in 1805, with its symbol the 83.5 kg stone named Unspunnenstein.

Cuisine
The cuisine of Switzerland is multifaceted. While some dishes such as fondue, raclette or rösti are omnipresent through the country, each region developed its own gastronomy according to the differences of climate and languages. Traditional Swiss cuisine uses ingredients similar to those in other European countries, as well as unique dairy products and cheeses such as Gruyère or Emmental, produced in the valleys of Gruyères and Emmental. The number of fine-dining establishments is high, particularly in western Switzerland.
Chocolate has been made in Switzerland since the 18th century but it gained its reputation at the end of the 19th century with the invention of modern techniques such as conching and tempering which enabled its production on a high quality level. Also a breakthrough was the invention of solid milk chocolate in 1875 by Daniel Peter. The Swiss are the world's largest consumers of chocolate.
Due to the popularisation of processed foods at the end of the 19th century, Swiss health food pioneer Maximilian Bircher-Benner created the first nutrition-based therapy in form of the well-known rolled oats cereal dish, called Birchermüesli.
The most popular alcoholic drink in Switzerland is wine. Switzerland is notable for the variety of grapes grown because of the large variations in terroirs, with their specific mixes of soil, air, altitude and light. Swiss wine is produced mainly in Valais, Vaud (Lavaux), Geneva and Ticino, with a small majority of white wines. Vineyards have been cultivated in Switzerland since the Roman era, even though certain traces can be found of a more ancient origin. The most widespread varieties are the Chasselas (called Fendant in Valais) and Pinot noir. The Merlot is the main variety produced in Ticino.

Thursday, May 19, 2016

Thai cuisine

Thai cuisine is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. In his 2010 book The Principles of Thai Cookery, celebrity chef, writer, and authority on Thai cuisine McDang writes:

"What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. 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.

We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. 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."



Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known[by whom?] 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. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines:

"Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in."



Regional cuisines and historical influences
Thai cuisine is more accurately described as four regional cuisines, corresponding to the four main regions of the country:


  • Central Thai cuisine of the flat and wet central rice-growing plains and of Bangkok, site of the former Thai kingdoms of Sukhothai and Ayutthaya, and the Dvaravati culture of the Mon people from before the arrival of Tai groups in the area.
  • Isan or northeastern Thai cuisine of the more arid Khorat Plateau, similar in culture to Laos and also influenced by Khmer cuisine to its south, as evidenced by the temple ruins from the time of the Khmer Empire.
  • Northern Thai cuisine of the verdant valleys and cool, forested mountains of the Thai highlands, once ruled by the former Lanna Kingdom and home to the majority of the ethnic groups of Thailand.
  • Southern Thai cuisine of the Kra Isthmus which is bordered on two sides by tropical seas, with its many islands and including the ethnic Malay, former Sultanate of Pattani in the deep south.





hai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with Shan State in Burma, northern Laos, and also with Yunnan Province in China, whereas the cuisine of Isan (northeastern Thailand) is similar to that of southern Laos, and is also influenced by Khmer cuisine from Cambodia to its south, and by Vietnamese cuisine to its east. Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric, has that in common with Indian, Malaysian, and Indonesian cuisine.[6][7][8] In addition to these four regional cuisines, there is also the Thai royal cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains.



Many dishes that are now popular in Thailand were originally Chinese dishes. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese. Such dishes include chok Thai: โจ๊ก (rice porridge), salapao (steamed buns), kuaitiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). 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).



Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard. These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. The most notable influence from the West must be the introduction of the chili pepper from the Americas in the 16th or 17th century. It, and rice, are now two of the most important ingredients in Thai cuisine. During the Columbian Exchange, Portuguese and Spanish ships brought new crops from the Americas including tomatoes, corn, papaya, pea eggplants, pineapple, pumpkins, culantro, cashews, and peanuts.



Serving
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. Today, however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part of a broader Westernization drive during the reign of King Mongkut, Rama IV. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE.

Important to Thai dining is the practice of khluk, mixing the flavors and textures of different dishes with the rice from one's plate. The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth. A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table. It is common practice for both the Thais and the hill tribe peoples who live in Lanna and Isan to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten.

Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of the Thai Chinese, and a few other cultures such as the Akha people, who are recent arrivals from Yunnan Province, China. Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese, or Korean restaurants. Stir fried noodle dishes such as pad Thai, and curry-noodle dishes such as khanom chin nam ngiao, are also eaten with a fork and spoon in the Thai fashion.



Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table. A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal. Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon. The other elements would include a clear soup (perhaps a spicy tom yam or a mellow tom chuet), a curry or stew (essentially any dish identified with the kaeng prefix), a deep-fried dish and a stir fried dish of meat, fish, seafood, or vegetables.

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. These may include: phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir fry, tends to counteract the spiciness.



When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. An alternative is to have one or smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice. This style of serving food is called khao rat kaeng (lit., "rice covered with curry"), or for short khao kaeng (lit., "rice curry"). Eateries and shops that specialize in pre-made food are the usual place to go to for having a meal this way. These venues have a large display showing the different dishes one can choose. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers.



Ingredients
Thailand has about the same land area as Spain and a length of approximately 1,650 kilometers or 1,025 miles (Italy, in comparison, is about 1,250 kilometers or 775 miles long), with foothills of the Himalayas in the north, a high plateau in the northeast, a verdant river basin in the center, and tropical rainforests and islands in the south. With over 40 distinct ethnic groups each with its own culture and even more languages, it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. Goat and mutton are rarely eaten except by Muslim Thais. 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):



"The stream is rich in fish of excellent quality and flavour, such as is found in most of the great rivers of Asia; and is especially noted for its platoo, a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer's bowl of rice."

Freshwater varieties come from the many rivers, lakes, ponds, and paddy fields inland, and seafood from the tropical seas of the southern half of the country. Some species, such as the giant river prawn, need brackish water as juveniles but live out their lives in freshwater once mature. Aquaculture of species such as Nile tilapia, catfish, tiger prawns, and blood cockles, now generates a large portion of the seafood sold in, and exported from Thailand


 Rice, noodles and starches
Like most other Asian cuisines, rice is the staple grain of Thai cuisine. 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. As in many other rice eating cultures, to say "eat rice" (in Thai "kin khao"; pronounced as "keen cow") means to eat food. Rice is such an integral part of the diet that a common Thai greeting is "kin khao reu yang?" which literally translates as "Have you eaten rice yet?".

Thai farmers historically have cultivated tens of thousands of rice varieties. The traditional recipe for a rice dish could include as many as 30 varieties of rice. That number has been drastically reduced due to genetic modifications.

Non-glutinous rice (Oryza sativa) is called khao chao (lit., "princely rice"). One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom Mali). This naturally aromatic long-grained rice grows in abundance in the patchwork of paddy fields that blanket Thailand's central plains. Once the rice is steamed or cooked, it is called khao suai (lit., "beautiful rice"). Non-glutinous rice is used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat).




Other varieties of rice eaten in Thailand include: sticky rice (khao niao), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Sticky rice, not jasmine rice, is a staple food in the local cuisines of northern Thailand and of Isan (northeastern Thailand), both regions of Thailand directly adjacent to Laos with which they share many cultural traits. Thai Red Cargo rice, an unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Another unpolished grain, black sticky rice has a rich nutty flavor that is most often used in desserts.



Noodles are usually made from either rice flour, wheat flour or mung bean flour. Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam. Other rice noodles, adapted from Chinese cuisine to suit Thai taste, are called kuaitiao in Thailand and come in three varieties: sen yai are wide flat noodles, sen lek are thin flat rice noodles, and sen mi (also known as rice vermicelli in the West) are round and thin. Bami is made from egg and wheat flour and usually sold fresh. They are similar to the Teochew mee pok. Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried. Thai noodle dishes, whether stir fried like phat Thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally.

Rice flour (paeng khao chao) and tapioca flour (paeng man sampalang) are often used in desserts or as thickening agents.



Pastes and sauces
An ingredient found in many Thai dishes and used in every region of the country is nam pla, a clear fish sauce that is very aromatic. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp or spices. Another type of sauce made from fermented fish is pla ra. It is more pungent than nam pla, and, in contrast to nam pla, which is a clear liquid, pla ra is opaque and often contains pieces of fish. To add this sauce to a som tam (spicy papaya salad) is a matter of choice. Kapi, Thai shrimp paste, is a combination of fermented ground shrimp and salt. It is used in the famous chili paste called nam phrik kapi, in rice dishes such as khao khluk kapi and it is indispensable for making Thai curry pastes. Tai pla is a pungent sauce used in the southern Thai cuisine, that is made from the fermented innards of the shortbodied mackerel (pla thu). It is one of the main condiments of kaeng tai pla curry and is also used to make nam phrik tai pla. Far removed from the nearest sea, from northern Thailand comes nam pu, a thick, black paste made by boiling mashed rice-paddy crabs for hours. It is used as an ingredient for certain northern Thai salads, curries, and chili pastes. It too has a strong and pungent flavor.



Nam phrik are Thai chili pastes, similar to the Indonesian and Malaysian sambals. Each region has its own special versions. The words "nam phrik" are used by Thais to describe many pastes containing chilies used for dipping, although the more watery versions tend to be called nam chim. Thai curry pastes are normally called phrik kaeng or khrueang kaeng (lit. curry ingredients), but some people also use the word nam phrik to designate a curry paste. Red curry paste, for instance, could be called phrik kaeng phet orkhrueang kaeng phet in Thai, but also nam phrik kaeng phet. Both nam phrik and phrik kaeng are prepared by crushing together chilies with various ingredients such as garlic and shrimp paste using a mortar and pestle. Some nam phrik are served as a dip with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. One such paste is nam phrik num, a paste of pounded fresh green chilies, shallots, garlic and coriander leaves. The sweet roasted chili paste called nam phrik phao is often used as an ingredient in tom yam or when frying meat or seafood, and it is also popular as a spicy "jam" on bread, or served as a dip withprawn crackers. The dry nam phrik kung, made with pounded dried shrimp (kung haeng), is often eaten plain with rice and a few slices of cucumber. French diplomat Simon de la Loubère observed that chili pastes were vital for the way Thai people eat. He provides us with a recipe for nam phrik with pla ra and onions in Du Royaume de Siam, an account of his mission to Thailand published in 1691.



The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially) loanwords from the Teochew dialect: si-io dam (dark soy sauce), si-io khao (light soy sauce), si-io wan (sweet soy sauce), and taochiao (fermented whole soy beans). Namman hoi (oyster sauce) is also of Chinese origin. It is used extensively in vegetable and meat stir fries.



Vegetables, herbs and spices
Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of kaffir lime leaves (bai makrut) appears in many Thai soups (e.g., the hot and sour tom yam) or curry from the southern and central areas of Thailand. The Thai lime (manao) is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind is frequently combined with galangal (kha) and lemongrass (takhrai), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry paste. Fresh Thai basil, redolent with a distinctive scent reminiscent of cloves and stems which are often tinged with a purple color, are used to add fragrance in certain dishes such as green curry. Other commonly used herbs in Thai cuisine include phak chi, (coriander or cilantro leaves), rak phak chi (cilantro/coriander roots), spearmint (saranae), holy basil (kraphao), ginger (khing), turmeric (khamin), fingerroot (krachai), culantro (phak chi farang), pandanus leaves (bai toei), and Thai lemon basil (maenglak). Spices and spice mixtures used in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder), and fresh and dried peppercorns (phrik thai). Northern Thai larb uses a very elaborate spice mix, called phrik lap, which includes ingredients such as cumin, cloves, long pepper, star anise, prickly ash seeds and cinnamon.



Besides kaffir lime leaves, several other tree leaves are used in Thai cuisine such as cha-om, the young feathery leaves of the Acacia pennata tree. These leaves can be cooked in omelettes, soups and curries or eaten raw in northern Thai salads. Banana leaves are often used as packaging for ready-made food or as steamer cups such as in ho mok pla, a spicy steamed pâté or soufflé made with fish and coconut milk. Banana flowers are also used in Thai salads or as a vegetable ingredient for certain curries. The leaves and flowers of the neem tree (sadao) are also eaten blanched. Phak lueat (leaves from the Ficus virens) are cooked in curries, and bai makok (from the Spondias mombin) can be eaten raw with a chili paste.

Five main chilies are generally used as ingredients in Thai food. One chili is very small (about 1.25 centimetres (0.49 in)) and is known as the hottest chili: phrik khi nu suan ("garden mouse-dropping chili"). The slightly larger chili phrik khi nu ("mouse-dropping chili") is the next hottest. The green or red phrik chi fa ("sky pointing chili") is slightly less spicy than the smaller chilies. The very large phrik yuak, which is pale green in color, is the least spicy and used more as a vegetable. Lastly, the dried chilies: phrik haeng are spicier than the two largest chilies and dried to a dark red color.




Other typical ingredients are the several types of eggplant (makhuea) used in Thai cuisine, such as the pea-sized makhuea phuang and the egg-sized makhuea suai, often also eaten raw. Although broccoli is often used in Asian restaurants in the west in phat phak ruam (stir fried mixed vegetables) and rat na (rice noodles served in gravy), it was never used in any traditional Thai food in Thailand and is still rarely seen in Thailand. Usually in Thailand, khana is used, for which broccoli is a substitute. Other vegetables which are often eaten in Thailand are thua fak yao (yardlong beans), thua ngok (bean sprouts), no mai (bamboo shoots), tomatoes, cucumbers, phak tam lueng (Coccinia grandis), phak kha na (Chinese kale), phak kwangtung (choy sum), sweet potatoes (both the tuber and leaves), a few types of squash, phak krathin (Leucaena leucocephala), sato (Parkia speciosa), tua phū (winged beans) and khaophot (corn).

Among the green, leafy vegetables and herbs that are usually eaten raw in a meal or as a side dish in Thailand, the most important are: phak bung (morning glory), horapha (Thai basil), bai bua bok (Asian pennywort), phak kachet (water mimosa), phak kat khao (Chinese cabbage), phak phai (praew leaves), phak kayang (rice paddy herb), phak chi farang (culantro), phak tiu (Cratoxylum formosum), phak "phaai" (yellow burr head) and kalamplī (cabbage).[39] Some of these leaves are highly perishable and must be used within a couple of days.



Several types of mushroom (het) also feature in Thai cuisine such as straw mushrooms (het fang), shiitake (het hom), and white jelly fungus (het hu nu khao).

Flowers are also commonly used ingredients in many Thai dishes, either as a vegetable, such as dok khae (Sesbania grandiflora) and huapli (the flower bud of the banana), or as a food coloring, such as with the blue-colored dok anchan (the flowers of the Clitoria ternatea, which can also be eaten raw or fried).



Fruits
Fresh fruit forms a large part of the Thai diet, and are customarily served after a meal as dessert. The Scottish author John Crawfurd, sent on an embassy to Bangkok in 1822, writes in his account of the journey:

"The fruits of Siam, or at least of the neighbourhood of Bangkok, are excellent and various, surpassing, according to the experience of our party (...) those of all other parts of India."[41] The Siamese themselves consume great quantities of fruit, and the whole neighbourhood of Bangkok is one forest of fruit trees.

Fruit is not only eaten on its own, but often served with spicy dips made from sugar, salt, and chilies.[43] Fruits feature in spicy salads such as som tam (green papaya salad) and yam som-o (pomelo salad), in soups with tamarind juice such as tom khlong and kaeng som, and in Thai curries such as kaeng kanun (jackfruit curry), kaeng pet phet yang (grilled duck curry with pineapple or grapes), and kaeng pla sapparot (fish and pineapple curry). Fruits are also used in certain Thai chili pastes, such as in nam phrik long rue made with madan (a close relative of the mangosteen), and nam phrik luk nam liap, made with the fruit of the Chinese olive.

Although many of the exotic fruits of Thailand may have been sometimes unavailable in Western countries, Asian markets now import such fruits as rambutan and lychees. In Thailand one can find papaya, jackfruit, mango, mangosteen, langsat, longan, pomelo, pineapple, rose apples, durian, Burmese grapes and other native fruits. Chantaburi in Thailand each year holds the World Durian Festival in early May. This single province is responsible for half of the durian production of Thailand and a quarter of the world production. The Langsat Festival is held each year in Uttaradit on weekends in September. The langsat (Lansium parasiticum), for which Uttaradit is famous, is a fruit that is similar in taste to the longan.

From the coconut comes coconut milk, used both in curries and desserts, and coconut oil. The juice of a green coconut can be served as a drink and the young flesh is eaten in either sweet or savory dishes. The grated flesh of a mature coconut is used raw or toasted in sweets, salads and snacks such as miang kham. Thais not only consume products derived from the nut (actually a drupe), but they also make use of the growth bud of the palm tree as a vegetable. From the stalk of the flowers comes a sap that can be used to make coconut vinegar, alcoholic beverages, and sugar. Coconut milk and other coconut-derived ingredients feature heavily in the cuisines of central and southern Thailand. In contrast to these regions, coconut palms do not grow as well in northern and northeastern Thailand, where in wintertime the temperatures are lower and where there is a dry season that can last five to six months. In northern Thai cuisine, only a few dishes, most notably the noodle soup khao soi, use coconut milk. In the southern parts of northeastern Thailand, where the region borders Cambodia, one can again find dishes containing coconut. It is also here that the people eat non-glutinous rice, just as in central and southern Thailand, and not glutinous rice as they do in northern Thailand and in the rest of northeastern Thailand.

Apples, pears, peaches, grapes, and strawberries, which do not traditionally grow in Thailand and in the past had to be imported, have become increasingly popular in the last few decades since they were introduced to Thai farmers by the Thai Royal Projects, starting in 1969, and the Doi Tung Project since 1988. These temperate fruit grow especially well in the cooler, northern Thai highlands, where they were initially introduced as a replacement for the cultivation of opium, together with other crops such as cabbages, tea, and aribica coffee.

Representative dishes
Main article: List of Thai dishes
See also: Thai curry and Thai salads
Whereas many Thai dishes are now familiar in the West, the vast majority are not. In many of the dishes below, different kinds of protein, or combinations of protein, are interchangeable as the main ingredient. Beef (nuea), chicken (kai), pork (mu), duck (pet), tofu (taohu), fish (pla), prawns or shrimp (kung), crab (pu), shellfish (hoi), or egg (khai) can, for example, all be used as main ingredients for kaeng phet (red curry). Kaeng phet kai will be red curry with chicken, kaeng phet mu with pork, etc..

Breakfast dishes
Khao chao (Thai: ข้าวเช้า; lit. "morning rice/food"), breakfast dishes, for Thais are limited. Very often, a Thai breakfast can consist of the same dishes with rice which are also eaten for lunch or dinner. Single dishes such as fried rice, noodle soups, and steamed rice with something simple such as an omelette, fried/grilled pork or chicken, or a stir fry with vegetables, are commonly sold for breakfast from street stalls as a quick take-out.

The following dishes are viewed as being specific breakfast dishes but they can also be found at any other moment of the day:


  • Chok - a rice porridge commonly eaten in Thailand for breakfast. Similar to the rice congee eaten in other parts of Asia.
  • Khao khai chiao - an omelet (khai chiao) with white rice, often eaten with a chili sauce and slices of cucumber.
  • Khao tom - a Thai style rice soup, usually with pork, chicken, fish, or shrimp.
  • Pathongko - The Thai version of the Chinese deep-fried bread called youtiao. It can be topped up with spreads such as sangkhaya or with chocolate and sweetened condensed milk.
  • Nam taohu - Soy milk which is often served with sweet jellies.


Individual dishes
Known as ahan chan diao (Thai: อาหารจานเดียว; lit., "single dish food"), it is not only the name for true single plate dishes, but also for dishes that are served "rat khao" (lit., "poured on rice"): one or more dishes are served together with rice on one plate. Some of these eateries offer a large selection of (pre-cooked) dishes, others are specialized in only a one, or a few dishes with rice.

  • Kaphrao mu rat khao - minced pork fried with chilies, garlic, soy sauce and holy basil, served together with rice, and with nam pla phrik as a condiment.
  • Khanom chin kaeng kiao wan kai - fresh Thai rice noodles (khanom chin) served in a bowl with green chicken curry as a sauce. Raw vegetables, herbs, and fish sauce are served on the side and can be added to taste.
  • Khanom chin nam ngiao - A specialty of northern Thailand, it is Thai fermented rice noodles served with pork blood tofu and raw vegetables, in a sauce made with pork broth and tomato, crushed fried dry chilies, chicken blood, dry fermented soy bean, and dried red kapok flowers.[56]
  • Khanom chin namya - round boiled rice noodles topped with a fish-based sauce and eaten with fresh leaves and vegetables.
  • Khao kha mu - steamed rice served with red cooked pork leg, steamed mustard greens, pickled cabbage, sweet-sour chili sauce, raw garlic, fresh bird's eye chilies, and boiled egg.
  • Khao khluk kapi - rice stir fried with shrimp paste, served with sweetened pork and vegetables.
  • Khao man kai - rice steamed in chicken stock with garlic, with boiled chicken, chicken stock, and a spicy dipping sauce. It is usually served with a bowl of radish soup, or nam kaeng hua chai thao.
  • Khao mu daeng - slices of Thai-style Chinese char siu is served with rice, sliced cucumber, and a thickened gravy. This often comes with a bowl of broth and a few stalks of raw scallions. Thick, black soy sauce with sliced chilies is used as condiment.
  • Khao na pet - rice served with slices of red-roast duck, sliced cucumber, and a thickened gravy. It is served with the same spicy soy sauce condiment as aforementioned khao mu daeng and also often comes with a bowl of soup, and additional stalks of raw scallions.
  • Khao phat - One of the most common rice dishes in Thailand. Usually with chicken, beef, shrimp, pork, crab, coconut or pineapple, or vegetarian (che; Thai: เจ).
  • Khao phat American - although devised in Thailand, it is called "American-style" fried rice because the rice is fried with tomato ketchup, may contain raisins, and is served with a fried egg, hot dogs, and bacon, which were all viewed as being typically American ingredients.
  • Khao phat kai - fried rice with chicken.
  • Khao phat mu - fried rice with pork.
  • Khao phat pu - fried rice with crab meat.
  • Khao phat kung - fried rice with shrimp.
  • Khao phat naem - fried rice with fermented sausage (naem, a typically sausage from the northeast, it is similar to the Vietnamese nem chua).
  • Khao soi - curried noodle soup enriched with coconut milk (traditionally a novel ingredient in the cooking traditions of northern Thailand), garnished with crispy fried wheat noodles, and served with pickled cabbage, lime, a chili paste, and raw shallots on the side. Arguably Chiang Mai's most iconic dish, it was originally a dish of the Chin Haw, Chinese-Muslim traders from Yunnan Province in China. Northern Thai khao soi is different from the Lao version.
  • Kuaitiao nam and bami nam - noodle soup can be eaten at any time of day; served with many combinations of proteins, vegetables, and spicy condiments. The word kuaitiao, although originally designating only sen yai (wide rice noodles), is now used colloquially for rice noodles in general: sen mi (rice vermicelli), sen lek (narrow rice noodles) and the aforementioned sen yai. The yellow egg noodles are called bami. Four condiments are usually provided on the table: sugar, fish sauce, chili flakes, and sliced chilies in vinegar.
  • Kuaitiao luk chin pla - noodle soup with fish balls.
  • Bami mu daeng - egg noodles with Thai-style char siu.
  • Kuaitiao rat na - wide rice noodles covered in a gravy, with beef, pork, chicken, shrimp, or seafood.
  • Mi krop - deep fried rice vermicelli with a sweet and sour sauce.
  • Phat khi mao - noodles stir fried with chilies and holy basil.
  • Phat si-io - rice noodles (often kuai tiao) stir fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken.
  • Phat Thai - rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu. It is listed at number five on the World's 50 most delicious foods readers' poll compiled by CNNGo in 2011.
Central Thai shared dishes
Ahan Phak Klang (Thai: อาหารภาคกลาง; lit. "central region food") is most often eaten with the non-glutinous jasmine rice. The cuisine has also incorporated many Thai Chinese dishes.

  • Chuchi pla kaphong - snapper in chuchi curry sauce (thick red curry sauce)
  • Kai phat khing - chicken stir fried with sliced ginger.
  • Kaeng khiao wan - called "green curry" in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries.
  • Ho mok pla - a pâté or soufflé of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
  • Kaeng phanaeng - a mild creamy coconut curry with beef (phanaeng nuea), chicken, or pork. It includes some roasted dried spices similar to kaeng matsaman.
  • Kaeng phet (lit. 'spicy curry') - also known as red curry in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste.
  • Kaeng som - a hot and sour soup/curry usually eaten together with rice
  • Kai phat met mamuang himmaphan - The Thai Chinese version of the Sichuan style chicken with cashews known as kung Pao chicken, fried with whole dried chilies.
  • Miang kham - dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter.
  • Phak bung fai daeng - stir fried morning glory with yellow bean paste.
  • Phat khana mu krop - khana (gailan) stir fried with crispy pork.
  • Phat kaphrao - beef, pork, prawns, or chicken stir fried with Thai holy basil, chillies, garlic, and soy sauce; for instance mu phat kaphrao /kaphrao mu with minced pork.
  • Phat phak ruam - stir fried combination of vegetables depending on availability and preference.
  • Phat phrik - often eaten as nuea phat phrik: beef stir fried with chilli.
  • Pla nueng manao - steamed fish with a spicy lime juice dressing.
  • Pla sam rot – literally, "three flavours fish": deep fried fish with a sweet, tangy and spicy tamarind sauce.
  • Pu cha - a mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and served with a simple spicy sauce, such as Sriracha sauce, sweet-hot garlic sauce, nam phrik phao (roasted chilli paste), nam chim buai (plum sauce), or in a red curry paste, with chopped green onions. It is sometimes also served as deep fried patties instead of being fried in the crab shell.
  • Suki - a Thai variant of the Chinese hot pot.
  • Thot man - deep fried fishcake made from knifefish (thot man pla krai) or shrimp (thot man kung).
  • Tom chuet or kaeng chuet - a clear soup with vegetables and, for instance, wunsen (cellophane noodles), taohu (silken tofu), mu sap (minced pork), or het (mushrooms). It is of Thai Chinese origin.
  • Tom kha kai - hot spicy soup with coconut milk, galangal, and chicken.
  • Tom yam - hot & sour soup with meat. With shrimp it is called tom yam goong or tom yam kung, with seafood (typically shrimp, squid, fish) tom yam thale, with chicken tom yam kai.
  • Yam - general name for many different kinds of sour Thai salads, such as those made with glass noodles (yam wunsen), with seafood (yam thale), or grilled beef (yam nuea). The dressing of a "yam" will normally consist of shallots, fish sauce, tomato, lime juice, sugar, chilies and Thai celery (khuenchai), or coriander.
  • Yam pla duk fu - crispy fried catfish with a spicy, sweet-and-sour, green mango salad.
Northeastern shared dishes
Ahan Isan (Thai: อาหารอีสาน; lit. "Isan food") generally features dishes similar to those found in Laos, as Isan people historically have close ties with Lao culture and speak a language that is generally mutually intelligible with the Lao language. The staple food of Isan is glutinous rice and most of the Isaan food is spicy and cooked with local ingredients found on the farms all through northeastern Thailand. Isaan people primarily get their income from farming. Rice, sugar cane, pineapple, potato, and rubber are all farmed in this region.

  • Snail Curry - Kaeng Khae Hoi - Kaeng khae hoi or kaeng khao khua hoi requires the same ingredients as kaeng khae except for using snails instead of chicken. Roasted ground rice thickens the liquid.
  • Namphrik pla – fish chili sauce - Namphrik pla or fish chili sauce can be a little thick or thin depending on the amount of liquid from the boiling fish one puts in it. Grilled fish can be used instead of boiled fish. Any kinds of fresh chilies can be used from mild to the hottest kinds to suit one's taste. It goes well with water clover, tips of lead tree greens, or crispy eggplant.
  • Lap kai - Lap kai requires minced chicken meat and fresh chicken blood mixed with chili paste for lap made from roasted dried chilies and spices. It is usually eaten with a variety of vegetables and herbs that are pungent known as "phak kap lap". Lap dip refers to the uncooked kind. "Lap suk" is the cooked version which is stir fried with a little oil and water.
  • Yam tao – paddy crabs in algae with eggplant - Yam tao or tam tao is made from fresh water algae grown in paddy fields in Isaan and 2-3 kinds of sliced eggplant with boiled crabs and ginger leaves as well as fresh bird chilies.
  • Tam khai mot daeng – ant eggs and roasted vegetables - Tam khai mot daeng is made the same as other kinds of "tam" dishes with roasted long peppers and two kinds of chopped mint to enhance the flavor. Shrimp paste is not used in this recipe.
  • Namphrik nam oi – brown sugar chili sauce - Isan brown cane sugar sauce is good as a dip for such sour tasting fruit as green mangoes, mango plums, or tamarinds.
  • Namphrik nam pu – crab and chili Sauce - Namphrik nam pu is rather thick to almost dry. Many kinds of fresh chilies can be used also. Including smoked chilies. Because crabs are abundant in the rice fields of northeast Thailand, this is a common dish.
  • Water Beetle and Chili Dip – Namphrik maeng da - This is a rather dry or very thick kind of chili dish. Any kind of chilies (preferably fresh) can be used. Other kinds of edible beetles or wasps or bees can be used instead of the maeng da. Because of the pungent odor of the maeng da, garlic should be left out.
  • Yam phak kum dong – pickled phak kum leaf - The greens of phak kum have to be pickled for at least three days the same way as pickling mustard greens (phak kat). This recipe calls for roasted dried chilies.
  • No o - pickled bamboo shoots – No o refers to bamboo shoots that have a strong smell by the process of quick pickling (2–3 days). Some recipes pickle the shoots with the peels and take off the peel just before boiling. Boiling should be rather long for a good result.
  • Mola Crickets and Chili Dip – Namphrik maeng chon - This kind of chili dish is rather dry and very thick. Use fresh chilies of any kind. Other kinds of edible insects or larvae can be used instead of mola crickets which will be called by the name of the insects used as the main ingredients such as wasp, grasshopper, or bee larvae (namphrik to, namphrik taen and namphrik phueng).
  • Kai mot daeng - clean and high in protein nutrients. Red ants eat mango leaves so their bodies taste like a squirt of lime, but their fresh eggs are fatty and sweet.
  • Kai yang - marinated, grilled chicken.
  • Khao niao - Sticky rice is eaten as a staple food both in the northeast as in the north of Thailand. It is traditionally steamed.
  • Lap - a traditional Lao salad containing meat, onions, chillies, roasted rice powder, and garnished with mint.
  • Mu ping - marinated, grilled pork on a stick.
  • Nam chim chaeo - is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar, and black roasted rice flour. It is often served as a dip with mu yang (grilled pork).
  • Nam tok - made with pork (mu) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced.
  • Phat mi Khorat - a stir fried rice noodle dish commonly served with papaya salad in Thailand. Dried rice noodles of many colors are a specific ingredient for this dish.
  • Som tam - grated green papaya salad, pounded with a mortar and pestle, similar to the Lao tam mak hoong. There are three main variations: som tam pu with pickled rice-paddy crab, and som tam Thai with peanuts, dried shrimp and palm sugar and som tam pla ra from the northeastern part of Thailand (Isan), with salted gourami fish, white eggplants, fish sauce and long beans. Som tam is usually eaten with sticky rice but a popular variation is to serve it with khanom chin (rice noodles) instead.
  • Suea rong hai - grilled beef brisket.
  • Tom saep - Northeastern-style hot and sour soup.
  • Yam naem khao thot or naem khluk - a salad made of crumbled rice-and-curry croquettes and sour pork sausage.

Northern shared dishes
Ahan Lanna (Thai: อาหารลานนา; lit. "Lanna food") shares certain dishes with neighboring Shan State, in Burma, and with northern Laos. As in northeastern Thailand, glutinous rice, not jasmine rice, is eaten as the staple food.

  • Aep - Slow-grilled wrapped in banana leaves, this dish is most often made with chopped meat, small fish or edible insects, mixed with beaten eggs and spices.
  • Kaeng hang-le - a Burmese-influenced stewed pork curry which uses peanuts, dried chilies, tamarind juice and curry paste in the recipe, but containing no coconut milk.
  • Kaeng khae - is a spicy northern Thai curry of herbs, vegetables, the leaves of an acacia tree (cha-om) and meat (chicken, water buffalo, pork or frog). It also does not contain any coconut milk.
  • Kaeng khanun - a curry of pork stewed with green jackfruit, which is very popular in the region. Like all northern Thai curries, it does not contain any coconut milk.
  • Kaeng pa - better known as "jungle curry" internationally. Traditionally made with wild boar, most often pork or chicken is used nowadays.
  • Kaep mu - deep fried crispy pork rinds which often eaten with chili pastes such as nam phrik num but also eaten as a snack on their own.
  • Larb Lanna - drier and smokier in taste, northern Thai larb does not contain lime or fish sauce. Instead it's flavoured and seasoned with an elaborate mix of ground dried chillies, dried spices like cumin, cloves, long pepper, star anise, Sichuan pepper, cinnamon, and occasionally blood of the animal used.
  • Nam phrik kha - thick relish made with roasted chilies, garlic, galangal, and salt. This northern Thai specialty is often served as a dip for steamed mushrooms or steamed sliced beef shank.
  • Nam phrik num - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice.
  • Nam phrik ong - resembling a thick Bolognese sauce, it is made with dried chilies, minced pork, fermented soy beans, and tomato; eaten with steamed and raw vegetables, and sticky rice.
  • Sai ua - a grilled sausage of ground pork mixed with spices and herbs; it is often served with chopped fresh ginger and chilies at a meal. It is also sold at markets in Chiang Mai as a snack.
  • Tam som-o - a salad made from the slightly pounded flesh of a pomelo fruit, which is mixed with garlic, sliced lemongrass, and a thick pungent black paste (nam pu) made from boiling down the juices and meat of rice-paddy crab.
Southern shared dishes
Ahan Phak Tai (Thai: อาหารภาคใต้; lit. "southern region food") shares certain dishes with the cuisine of northern Malaysia. Southern Thais, just like the people of central Thailand to the north, and the people of Malaysia to the south, eat non-glutinous rice as their staple food.
  • Kaeng matsaman - also known in English as Massaman curry, it is an Indian style curry, usually made by Thai-Muslims, of stewed beef and containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries. In 2011 CNNGo ranked massaman as number one in an article titled World's 50 most delicious foods.
  • Kaeng som (Southern Thai name) or kaeng lueang (central Thai name) - a sour curry with fish, vegetables or fruit
  • Kaeng tai pla - a thick sour vegetable curry made with turmeric and shrimp paste, often containing roasted fish or fish innards, bamboo shoots, and eggplant.
  • Khao mok - Thai-style biryani, a specialty of southern Thailand's Muslim community.
  • Khao yam - a rice salad from southern Thailand.
  • Khua kling - a very dry spicy curry made with minced or diced meat with sometimes yard long beans added to it; often served with fresh green phrik khi nu (thai chilies) and copious amounts of finely shredded bai makrut (kaffir lime leaves).
  • Sate - grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand).

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