Full Pane: Khao Soi Gai (Thailand 2024)
Khao Soi Gai (Thailand 2024)
16 October (Thailand ) within release Thai Gastronomy (2024) goes into circulation Full Pane Khao Soi Gai face value 10*5 Thai baht
| Full Pane Khao Soi Gai in catalogues | |
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| Colnect codes: | Col: TH 2024.10.16-03a |
Full Pane is square format.
Also in the issue Thai Gastronomy (2024):
- Stamp - Khao Soi Gai face value 5;
- Full Pane - Khao Soi Gai face value 10*5;
- Full Pane - Massaman Gai face value 10*5;
- Stamp - Massaman Gai face value 5;
- Full Pane - Pad Thai face value 10*5;
- Stamp - Pad Thai face value 5;
- Souvenir Sheet - Thai Gastronomy face value 4*5;
- Stamp - Tom Yun Goong face value 5;
- Full Pane - Tom Yun Goong face value 10*5;
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Data entry completed
50%
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| Full Pane Khao Soi Gai in digits | |
| Country: | Thailand |
| Date: | 2024-10-16 |
| Print: | Offset lithography |
| Emission: | Commemorative |
| Format: | Full Pane |
| Face Value: | 10*5 Thai baht |
Full Pane Khao Soi Gai it reflects the thematic directions:
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics
