Translations:Shrimp paste/9/en: Difference between revisions

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Message definition (Shrimp paste)
Traditional ''Kapi'' is described by [[Simon de La Loubère]], a French diplomat appointed by King [[Louis XIV]] to the Royal Court of Siam in 1687. In one chapter, "Concerning the Table of the Siamese" he wrote: "Their sauces are plain, a little water with some spices, garlic, chilbols, or some sweet herb, as baulm. They do much esteem a liquid sauce, like mustard, which is only corrupted [[crayfish]], because they are ill salted; they called it ''Capi''.

Traditional Kapi is described by Simon de La Loubère, a French diplomat appointed by King Louis XIV to the Royal Court of Siam in 1687. In one chapter, "Concerning the Table of the Siamese" he wrote: "Their sauces are plain, a little water with some spices, garlic, chilbols, or some sweet herb, as baulm. They do much esteem a liquid sauce, like mustard, which is only corrupted crayfish, because they are ill salted; they called it Capi.

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