Ep 7. Thailand

Set your palate for a ride with the third season of Anthony Bourdain’s hit travel show, Parts Unknown, as it takes viewers to the culturally rich and diverse countries across the globe. In this episode, Bourdain embarks on a culinary adventure exploring the Land of Smiles- Thailand.

Starting off in Bangkok, Anthony immerses himself in the vibrant street food culture, sampling various dishes available on the bustling streets that are a testament to the country's rich and eclectic palate. From boat noodles to pad thai, to spiced tom yum soup topped with chewy chunks of blood jelly, one cannot resist drooling over the sumptuous delicacies that Thailand has to offer.

As the hosts and the guest indulge themselves in the lively street food markets, discussions follow about the importance of street vendors in Thai food culture and how chefs are trying to preserve its essence against the backdrop of commercialization. They sample dishes like oyster omelets and fried chicken that are usually found in the most rustic of places.

Moving away from the indulgence in street food, Anthony also explores the northern city of Chiang Mai’s famous local dish, khao soi, which is a heavy noodle soup drenched in spicy coconut curry that's difficult to resist. Here, he meets a few expats who are passionate about bringing the local food scene on the international map.

The fervor of the Thai cuisine comes alive as the journey progresses towards Mae Hong Son province. The winding roads of the steep terrain lead the host to experience rare dishes and meet local cultures. In this part of the journey, the show takes a more personal note, as the host discovers the cultural and gastronomic significance of food for various ethnic groups such as the Shan and the Karen who live here.

Obtaining loyalty of the Shan people in the country is through Khao soi. The smaller the village one travels to, the more the soup's taste changes and adapts to local taste buds. The host travels to see a woman make it the traditional way, using water and a big pot. Another place he visits is a restaurant that offers multi-course Karen meals, which typically include a fish-paste "chili dip" that awakens the palate.

The episode also focuses on the darker side of Thai cuisine, such as the use of marine animals for food. Anthony and his guests explore the controversial practice of overfishing and how it is affecting the health of the ocean. They also examine the impact of tourism and development on the local fishing industry and how it is hampering traditional fishing practices in the country.

In the last leg of this gastronomic journey, Bourdain travels aboard the majestic river of Mekong and delves into the cuisine of Laos, a neighboring country that shares a lot of common delicacies with Thailand. The travel and food writer ends his journey in Chiang Rai, where he meets a group of young people trying to uplift the local cuisine, and explores how young chefs in the country are trying to reinvent and preserve Thai cuisine.

Overall, this is an engaging and informative travel show that offers an immersive experience into the world of Thai cuisine, with insights into its culture, tradition, and diversity. This episode will not only tantalize your taste buds but also give you a glimpse into the lives of the locals who are dedicated to preserving the rich gastronomic tradition of their country.