Fermented Food Technology, Local Wisdom and Eating Culture of Ethnic Groups Along the Thailand – Cambodia Border Regions

Abstract

This research was aimed to 1) study local wisdom about fermented food technology in the ethnic food culture of the Thailand - Cambodia border regions, 2) study the properties of fermented foods caused by local wisdom of the Thailand - Cambodia border regions and, 3) analyze patterns and compare local wisdom related technology fermented foods in the eating culture of the ethnic groups along the border of Thailand - Cambodia. The main contributors were doctors, local sages, and people in communities that have knowledge about fermented food technology and eating culture in each ethnic group. Data were collected from in-depth interviews and small group discussions and examined the quality of data by means of triangular data verification methods. The results of research were revealed as follows: 1) Thai-Lao ethnic groups preferred to use spices and seasonings with unique flavor to cook their foods. Cooking methods of Thai - Lao ethnic groups have varieties of grilled, pounded, steamed, fried, blended, spicy mincemeat salad, and boiled. Processes that were not found in Thai - Lao ethnic groups but they were found in general foods like stewed and smoked. While the knowledge of cooking Thai - Khmer ethnic groups would inherit only within the family. The main ingredients used in cooking are salt, fish sauce, monosodium glutamate, coconut milk and fermented fish. Sugar were not wanted. Fermented foods were found in both ethnic groups are eight types, namely, wort, sour pork, fermented fish, sour beef, Thai sweet fermented rice,  pickled vegetables, pickled fish, and sour fish which were contained by rice, fish, pork and vegetables as the main raw materials. 2) Properties of fermented foods caused by local wisdom of ethnic groups in the Thailand – Cambodia border were found that the chemical composition of fermented food products of Thai - Lao ethnic groups and Thai - Khmer ethnic groups would be in accordance the main raw materials, and 3) the results of the pattern analysis and comparison of local wisdom about fermented food technology in eating culture of the Thai - Khmer ethnic groups that were compared with the Thai - Lao ethnic groups living in the Thailand - Cambodia border found the Thai-Lao ethnic group and Thai - Khmer ethnic group have eating culture based on their local wisdom, inherited from ancestors, and transmitted to their children as well. Even there were different in the process making fermented foods of both ethnic groups, but there was similarity in many types of foods also.