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For decades, Loha-unchit operated a private, home-based cooking school in Oakland. Her classes were known for their uncompromising approach to authenticity: Wikipediahttps://en.wikipedia.org
What sets Kasma apart from contemporaries is her unwavering commitment to authenticity. In an era where "fusion" and simplification often dilute traditional cuisines for Western palates, Kasma was a purist. She championed the use of proper ingredients—galangal over ginger, coconut cream over cow's milk, and the indispensable mortar and pestle over the food processor. She argued that the texture and release of oils achieved by hand-pounding ingredients could not be replicated by machines. For Kasma, shortcuts were a disservice to the dish. Her classes were famous for their rigor; she taught that Thai cooking is a balance of the four elements: salty, sweet, sour, and spicy. However, she taught that this balance is not a mathematical formula, but an intuitive dance, adjusted for each specific ingredient and season.
For decades, Loha-unchit operated a private, home-based cooking school in Oakland. Her classes were known for their uncompromising approach to authenticity: Wikipediahttps://en.wikipedia.org
What sets Kasma apart from contemporaries is her unwavering commitment to authenticity. In an era where "fusion" and simplification often dilute traditional cuisines for Western palates, Kasma was a purist. She championed the use of proper ingredients—galangal over ginger, coconut cream over cow's milk, and the indispensable mortar and pestle over the food processor. She argued that the texture and release of oils achieved by hand-pounding ingredients could not be replicated by machines. For Kasma, shortcuts were a disservice to the dish. Her classes were famous for their rigor; she taught that Thai cooking is a balance of the four elements: salty, sweet, sour, and spicy. However, she taught that this balance is not a mathematical formula, but an intuitive dance, adjusted for each specific ingredient and season. kasma loha-unchit