Cultural wisdom of Kalamae food in the Songkran Festival of the Mon Ethnic Group in Bang Tanai Sub-district, Pakkred District, Nonthaburi Province

Abstract

The objective of this study is to examine the making of Kalamae by the Mon ethnic group in Bang Tanai Sub-district, Pak kret District, Nonthaburi Province. The study process is as follows: compiling relevant documents and research, and collecting data through field work, including interviews and observations. The study applied for and received research ethics approval from the University of the Thai Chamber of Commerce, with the code S14014/2566. Angkul Somkhanae and Suthiwongse Pongpaibul's Wisdom was used as the conceptual framework of data analysis. The study found that the process of making Kalamae and the ingredients have remained the same. Specifically, Kalamae of the Mon ethnic group in Bang Tanai is the grain type made of sticky rice and homemade coconut milk, which contribute to its richness in flavour and quality. Although some tools have changed over time, such as using the LPG stoves instead of the firestick stoves and incorporating machines into the production process, the unique taste of Kalamae of the Mon ethnic group in Bang Tanai has been preserved. The study found three aspects of local wisdom in the process of making Kalamae:

1. 1. Wisdom in belief: Kalamae is a dessert that brings happiness and sweetness to life.


2. 2. Wisdom in occupation: Once made only for festivals, Kalamae production has been extended into a family business. 3. Wisdom in creativity: The Mon ethic group in Bang Tanai has utilised new technology to aid in production, replacing banana leaf with plastic to improve efficiency and convenience in sales.