A Comparative Study of Food in Literature “Kun Chang Kun Pan” in Thai and “Tum Teav” in Khmer
Article Sidebar
Main Article Content
Abstract
This article aims to comparatively study the food in Thai literature named “Kun Chang Kun Pan” and Khmer literature named “Tum Teav”. The findings reveal that food appearing in both literatures are on three special occasions: 1) food for auspicious ceremonies, 2) food offered to Buddhist monks, and 3) food used in sacrificial rituals. In addition to the study, it also finds that food in both literature Kun Chang Kun Pan and Tum Teav are similar and different. For the similarity, food is like the mirror that reflects variety of classes and social status. For the differences, it finds that Thai literature named “Kun Chang Kun Pan” focuses on food prepared for offering to Buddhist monks due to the Buddhist belief that merit-making with monks yields great spiritual merit. On the contrary, Khmer literature “Tum Teav” emphasizes food used in auspicious ceremonies and food offered to ancestral spirits than food offering to Buddhist monks due to consumption values of the middle class in Khmer society and importance of Khmer culture.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright is that of the journal any reproduction must be permitted by the editor of journal
References
Aksornphong, W. (1972). A Study of Thai Society and Culture in the Early Rattanakosin Period [Master’s thesis]. Chulalongkorn University. (In Thai)
Boonkajorn, T. (2010). With the Voice of Comparative Literature (2nd ed.). Center for Literary Studies, Faculty of Arts, Chulalongkorn University. (In Thai)
Salee, B. (2021). Khmer Translation. Suan Nangsue Publishing. (In Thai)
Chitchamnong, D. (2018). Behind the Curtain of Literary Art. Sampajanya Publishing. (In Thai)
Piriyothinkul, T. (2018). Food Culture in Thai Literature during the Early Rattanakosin Period [Master’s thesis], Chulalongkorn University. (In Thai)
Piriyothinkul, T., & Padamalangula, N. (2019). “Food Culture”: Construction of “Otherness” in Early Rattanakosin Literature. Journal of Vannavidas, 19 (2), 28-56. (In Thai)
Rueangraklikit, C. (1997). Tum Teav: Its relationship with Thai literature. Journal of Thai Language and Literature, 14 (1), 29–43. (In Thai)
Vajirayan National Library Edition. (2012). Kun Chang Kun Pan. Thai Quality Books (2006).(In Thai)
Worasarin, U. (2002). Prachoom Attabot Khmer: Collected Academic Articles of Professor Emeritus Dr. Uraisi Worasarin. Amarin Printing and Publishing. (In Thai)
Nyan, D. (2021). Comparison of National Characteristics in Khmer Literature: Thun Chay and Tum Teav. [Master’s thesis]. Royal University of Phnom Penh. (In Khmer)
Cambodia: Buddhist Institute. (1971). Tum Teav. (In Khmer)
