File:Foi thong.jpg
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DescriptionFoi thong.jpg | English: Foi thong (Thai script: ฝอยทอง) are strands of egg yolk dropped in to a jasmine scented sugar syrup. The, originally Portuguese, delicacy was introduced to Thailand in the 17th century by Maria Guyomar de Pinha, a Catholic Siamese woman who was born to a Japanese mother and a Portuguese/Bengali father. The original Portuguese dish is called "fios de ovos" (egg threads). |
Date | |
Source | Own work |
Author | Takeaway |
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Date/Time | Thumbnail | Dimensions | User | Comment | |
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current | 06:47, 16 July 2012 | ![]() | 1,920 × 1,920 (739 KB) | Takeaway |
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Camera manufacturer | NIKON CORPORATION |
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Camera model | NIKON D7000 |
Exposure time | 1/125 sec (0.008) |
F-number | f/4 |
ISO speed rating | 100 |
Date and time of data generation | 13:04, 6 July 2012 |
Lens focal length | 35 mm |
Horizontal resolution | 240 dpi |
Vertical resolution | 240 dpi |
Software used | Adobe Photoshop Lightroom 4.1 (Windows) |
File change date and time | 14:55, 6 July 2012 |
Exposure Program | Aperture priority |
Exif version | 2.3 |
Date and time of digitizing | 13:04, 6 July 2012 |
Shutter speed | 6.965784 |
APEX aperture | 4 |
Exposure bias | 0 |
Maximum land aperture | 1.6 APEX (f/1.74) |
Metering mode | Pattern |
Light source | Unknown |
Flash | Flash did not fire, compulsory flash suppression |
DateTimeOriginal subseconds | 70 |
DateTimeDigitized subseconds | 70 |
Sensing method | One-chip color area sensor |
File source | Digital still camera |
Scene type | A directly photographed image |
Custom image processing | Normal process |
Exposure mode | Auto exposure |
White balance | Auto white balance |
Digital zoom ratio | 1 |
Focal length in 35 mm film | 52 mm |
Scene capture type | Standard |
Scene control | None |
Contrast | Normal |
Saturation | Normal |
Sharpness | Normal |
Subject distance range | Unknown |
Serial number of camera | 6008692 |
Lens used | 35.0 mm f/1.8 |
Date metadata was last modified | 21:55, 6 July 2012 |
Unique ID of original document | 805C2F03BE18F8D1528ABE5A45E01E70 |
IIM version | 4 |