Serendipity is guaranteed with roving streetfood which saves you from doing the walking in the hea Snacking is the instinct of the hunter-gatherer: grab food when you can. With ever less time available for home cooking, modern Thailand elevates that survival impulse into an art. Snacking accompanies labour, punctuates boredom, makes arduous teamwork sanuk (fun) and typifies the Buddhist injunction to live in the moment. And the moment hunger strikes, food is at hand. Some vendors display pre-prepared dishes, such as vats of stewed pig leg or trays of curry. Others cook on the spot, whether it's boiled, stir fried, deep fried, barbe- cued, marinated, or pounded with a pestle and mortar. Thai food's prime format is the morsel. In curry, shrimp paste dip, yum (salad) or most other dishes, the cook pre-cuts each portion so you may shovel and spike with spoon and fork, or nibble it off skewers, often from inside a plastic bag. Displayed in glazed cabinets or arrayed in patterns on trays, racks, grills and griddles,