Conservation and Inherited Portuguese Cuisine Wisdom: A Case Study of Kudi Chin Community Thonburi District, Bangkok
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Abstract
Background and Objective: The Kudi Chin community is in the Thonburi district, Bangkok province. This area is a multicultural community. There is Portuguese food wisdom in the way of life in the community. This study aims to study types of Portuguese food and guidelines for transferring knowledge and preserving Portuguese food wisdom in Kudi Chin community.
Methodology: The group of key informants in this research consisted of 10 people, including people of Portuguese descent, community leaders, community members, and knowledge of Portuguese food. Data were collected using a questionnaire about together with in-depth interviews to study ways of transmitting and preserving Portuguese food wisdom.
Main Results: The results of the study found that there are 14 types of Portuguese food; Tom Mafa Tom, Khem Portuguese, Neua Salmo, Mu Op Manfarang, Jao Joa, Khanomjeen Kaeng Kai Khua, Sapayak, Yam Thawai, Yam Yai, Mufoi Phat Kak Mu, Khanom Farang Kudi Chin, Khanom Kussarang, Khanom Kuaitat, and Khanom Nanuan that food have been cooked in the household, some parts have been commercially assembled and found in the Kudi Chin community, and there is the link between food, beliefs, religion, and traditions, by applying current raw materials and equipment. Guidelines for transferring knowledge and preserving Portuguese food wisdom in the Kudi Chin community were found to be those who received the transmission were those who were born and grown in the community. Most of them received the knowledge of Portuguese cooking from their family members through the elderly and kinship system. Able to use the knowledge and skills gained to pursue a career within the community.
Conclusions: Multicultural social change has led to a mix of food cultures in the community that creates a merge of food cultures in the community. As a result, Portuguese food in the community has changed, and apply of local raw materials. Well-known Portuguese food was produced and distributed commercially, creating a community identity. A database of recipes should be designed to pass on the wisdom of Portuguese food and continue the knowledge of Portuguese food.
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