Culinary Wisdom and Ethnic Food Identity of the Tai-Yuan Community in Rang Bua Subdistrict, Chom Bueng District, Ratchaburi Province

Abstract

This study aimed to explore the culinary wisdom and identity of the Tai-Yuan community in Rang Bua Subdistrict, Chom Bueng District, Ratchaburi Province. A qualitative research methodology was employed, focusing on data collection from both individual informants and relevant documents. The primary informants consisted of ten local culinary experts. Research tools included unstructured interviews, field observations, and focus group discussions, conducted in collaboration with students enrolled in the course “Food and Beverage Operations and Services.” The collected data were analyzed using content analysis and descriptive analysis techniques.

The findings revealed that Tai-Yuan culinary wisdom in Rang Bua reflects a deep-rooted relationship between people and nature. The selection of local ingredients—such as seasonal vegetables, wild mushrooms, freshwater fish, and indigenous herbs—demonstrates resourcefulness and aligns with the Sufficiency Economy Philosophy of King Rama IX, which emphasizes self-reliance and sustainable resource use. Traditional cooking methods such as steaming, grilling, pounding, and fermenting are still practiced, using local tools like clay pots, wood-fired stoves, and stone mortars. Frequently mentioned dishes include Khao Kaep (crispy rice sheets), Kaeng Bon (taro stem curry), Nam Prik Tua Nao (fermented soybean chili paste), and Khanom Kluea (salted dessert), each carrying cultural and ritual significance. Food presentation during merit-making ceremonies—such as weddings, housewarming events, and annual religious festivals—often involves the use of Khan Tok (traditional serving trays), symbolizing respect and hospitality. Culinary knowledge is passed down through hands-on practice within households, with elders playing a key role in teaching younger generations. This process reflects Kolb’s (1984) experiential learning theory and Vygotsky’s (1978) sociocultural theory of learning. Recommendations from the study include creating a digital and physical database of Tai-Yuan culinary wisdom, promoting knowledge-sharing activities such as cooking workshops, integrating local food heritage into educational curricula through active learning, and developing community-based economic initiatives such as food products and culinary tourism. Furthermore, government support is encouraged to register Tai-Yuan cuisine as part of the nation’s intangible cultural heritage. Overall, the study highlights that Tai-Yuan culinary wisdom is a valuable body of knowledge encompassing cultural, health, economic, and educational dimensions. It should be systematically preserved and promoted to strengthen community resilience and sustain local identity for future generations.