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Sato (rice Wine)
''Sato'' ( th, สาโท, , ) is a traditional northeastern Thailand (Isan) beer style that has been made for centuries from starchy glutinous or sticky rice by growers in that region. Just as other regional varieties made not from grapes but cereal are commonly called wine rather than beer, ''sato'' is commonly called Thai rice wine. When brewed in little brown jugs called (), it is called () or (). History Due to the internal migration of people from Isan throughout Thailand, ''sato'' (like many forms of northeastern Thai cuisine) has become increasingly familiar to the general population, as well as expatriates and tourists. This plus the availability of commercially produced sato have increased its popularity. Under the Thai government's One Tambon One Product program (a government sponsored economic development program abbreviated TP and pronounced OTOP), several districts chose revenue-stamped sato as their OTOP product. Brewers today produce ''sato'' under suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jug (container)
A jug is a type of container commonly used to hold liquids. It has an opening, sometimes narrow, from which to pour or drink, and has a handle, and often a pouring lip. Jugs throughout history have been made of metal, and ceramic, or glass, and plastic is now common. In British English, jugs are pouring vessels for holding drinkable liquids, whether beer, water or soft drinks. In North American English these table jugs are usually called pitchers. Ewer is an older word for jugs or pitchers, and there are several others. Several other types of containers are also called jugs, depending on locale, tradition, and personal preference. Some types of bottles can be called jugs, particularly if the container has a narrow mouth and has a handle. Closures such as stoppers or screw caps are common for these retail packages. Etymology The word jug is first recorded in the late 15th century as ''jugge'' or ''jubbe''. It is of unknown origin, but perhaps comes from ''jug'' a term fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mold (fungus)
A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms; others grow as single cells and are called microfungi (for example yeasts). A large and taxonomically diverse number of fungal species form molds. The growth of hyphae results in discoloration and a fuzzy appearance, especially on food. The network of these tubular branching hyphae, called a mycelium, is considered a single organism. The hyphae are generally transparent, so the mycelium appears like very fine, fluffy white threads over the surface. Cross-walls (septa) may delimit connected compartments along the hyphae, each containing one or multiple, genetically identical nuclei. The dusty texture of many molds is caused by profuse production of asexual spores ( conidia) formed by di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microbiological Culture
A microbiological culture, or microbial culture, is a method of multiplying microbial organisms by letting them reproduce in predetermined culture medium under controlled laboratory conditions. Microbial cultures are foundational and basic diagnostic methods used as a research tool in molecular biology. The term ''culture'' can also refer to the microorganisms being grown. Microbial cultures are used to determine the type of organism, its abundance in the sample being tested, or both. It is one of the primary diagnostic methods of microbiology and used as a tool to determine the cause of infectious disease by letting the agent multiply in a predetermined medium. For example, a throat culture is taken by scraping the lining of tissue in the back of the throat and blotting the sample into a medium to be able to screen for harmful microorganisms, such as ''Streptococcus pyogenes'', the causative agent of strep throat. Furthermore, the term culture is more generally used informally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation Starter
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, ''Fermented Cereals: A Global Perspective'', Food and Agriculture Organization, Rome, 1999, .Dilip K. Arora, Libero Ajello, K. G. Mukerji, ''Handbook of Applied Mycology: Foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Age Of Majority
The age of majority is the threshold of legal adulthood as recognized or declared in law. It is the moment when minors cease to be considered such and assume legal control over their persons, actions, and decisions, thus terminating the control and legal responsibilities of their parents or guardian over them. Most countries set the age of majority at 18, but some jurisdictions have a higher age and others lower. The word ''majority'' here refers to having greater years and being of full age as opposed to ''minority'', the state of being a minor. The law in a given jurisdiction may not actually use the term "age of majority". The term typically refers to a collection of laws bestowing the status of adulthood. Those under the age of majority are referred to as minors and may be legally denied certain privileges or rights (e.g. the right to vote, buy alcohol, marry, sign a binding contract). Age of majority should not be confused with the age of maturity, age of sexual consent, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Homebrewing
Homebrewing is the brewing of beer or other alcoholic beverages on a small scale for personal, non-commercial purposes. Supplies, such as kits and fermentation tanks, can be purchased locally at specialty stores or online. Beer was brewed domestically for thousands of years before its commercial production, although its legality has varied according to local regulation. Homebrewing is closely related to the hobby of ''home distillation'', the production of alcoholic spirits for personal consumption; however home distillation is generally more tightly regulated. History Beer has been brewed domestically throughout its 7,000-year history, beginning in the Neolithic period in Mesopotamia (modern Iraq), Egypt and China. It seems to have first developed as thick beers; during this time meads, fruit wines and rice wines were also developed. Women brewers dominated alcohol production on every occupied continent until commercialization and industrialization of brewing occurred. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phu Thai
Phu Thai (Phuu Thai; Thai, Phu Thai: ''Phasa Phuthai'', ภาษาผู้ไท or ภูไท) is a Southwestern Tai language spoken in Laos and Thailand. Although it appears different from the Isan and the Lao languages, it is spoken in areas where these languages are predominant and has been influenced by them. Comparisons of Phu Thai with other Tai languages such as Tay Khang have not yet been done systematically enough to yield convincing results. Another aspect of Phu Thai is its contact with the Katuic languages, a branch of the Austroasiatic languages. Whether in the Phu Thai areas of Central Laos or in more recent locations of Northeastern Thailand, one can find, along with Phu Thai, a few Katuic dialects known locally as Bru, So or Katang. James R. Chamberlain (2012) focusing on anthropological issues describes “the Phou Thay – Brou relationship” as a “symbiosis” and states that “the Phou Thay – Brou relationship has never evolved into a feudal sys ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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