Tai Dan Kitchen: “Space” and “Experience” In the Perspective of “Kitchen anthropology”
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Abstract
The main objectives of this article are to: 1) examine how the Tai Dan kitchen is conceived in social and cultural contexts; and 2) provide an anthropological perspective on the Tai Dan kitchen that emphasizes the relationship between “people” and “kitchen.” As part of the research methodology, in-depth interviews and participatory observation are carried out, and documentation on topics pertaining to kitchen anthropology—more especially, Tai Dan food and kitchen—is synthesized. The study area is a village, an agricultural community, in Dan Sai District, Loei Province. It boasts a diverse range of food resources and a unique culture, particularly with regard to cooking and eating customs. The results of the study indicate that Tai Dan kitchen is significant not only in terms of its physical significance but also as a pivot for experience. The earliest stages of food preparation are shown, when “people” and “kitchen” are interchangeable. It also reflects the politics of social relations: gender roles, meal planning, and socialization. In addition, it contributes to comprehends the food resources, eating and cooking, and ways of life.
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