The Diversity of Southern Food Cultures: Cross / Intercultural Food
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Abstract
This research article investigates the cuisine of southern Thailand within the conceptual framework of “food and culture.” Data collection involved field studies, observations in southern restaurants (representing both Buddhist and Muslim communities), and home visits facilitated by local contacts in various provinces.
This study identifies distinct characteristics of southern Thai cuisine, reflecting a profound relationship between the natural environment (forest and sea) and culinary practices. This interconnection underscores the inseparability of food and culture within the proposed framework.
A prominent feature of southern cuisine is its reliance on diverse natural resources, including forest and marine products. Influenced by both local traditions and global food cultures, southern cuisine has adapted to globalization, incorporating values of taste, economy, and identity.
Furthermore, southern cuisine demonstrates significant connections with other regional cuisines in Thailand, such as Central and Isan cuisines, while also reflecting international influences from Chinese, Indian, Middle Eastern, and Malay culinary traditions. Key ingredients like turmeric and pepper exemplify these connections, highlighting the role of Southern cuisine as a nexus of cross - cultural exchange. These culinary practices accommodate diverse consumer preferences and inspire experimentation and innovation.
This study concludes that southern Thai cuisine represents a dynamic integration of local identity and global influences. It highlights the adaptability of this cuisine to changing socio - economic contexts, particularly within tourism and the expanding global food landscape, positioning southern Thai food as an integral part of both national and international culinary heritage.
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