Haute cuisine and shaping "haute cuisine", but their roles in the cuisine were what differentiated it from regular French cuisine. "Haute cuisine" was characterized by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe. The cuisine was very rich and opulent with decadent sauces made out of butter, cream, and flour, the basis for many typical French sauces that are still used today. The 17th century chef and writer La Varenne marked a change from cookery known in the Middle Ages, to
Thai cuisine an ethnic cuisine, after Italian, French, and Chinese cuisine. When asked "what is your favourite cuisine?", Thailand's cuisine came in at sixth place, behind the three aforementioned cuisines, and Indian and Japanese cuisine. In the list of the "World's 50 most delicious foods", compiled by CNN in 2011, "som tam" stands at place 46, "nam tok mu" at 19, "tom yam kung" at 8, and massaman curry stands on first place as most delicious food in the world. In a reader's poll held a few months later by CNN, "mu nam tok" came in at 36, Thai fried rice at