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    To develop the ethnic groups database where systematized research data are available online and can be made use of by interested parties or individuals, following the subjects or topics of their interests, and thus making it easier for them to sum up the essential points necessary for further in-depth studies. 
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    S'gaw youth at Mowakee Chaingmai
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    Less savings. Much to share.

    S'gaw's proverb
    Mowakee Chaingmai
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    Salak Yom Festival
    Pratupha Temple
    Lumphun
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    Sea as Home of Urak Lawoi, Moken, Moklen

    Rawai beach Phuket Thailand
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    Enjoy!

    Computer class of S'gaw students
    Mae La Noi , Maehongson
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    Khaw Rai (Rice)
    produced from rotational farming
    Li Wo, Kanchanaburi
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    Thread

    S'gaw woman at Hin Lad Nai village
    Chaingrai
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    Fermented Beans

    Important ingredient of Tai

    Maehongsorn
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    Phlong(Pwo) woman

    Li Wo village
    Kanchanaburi
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    Boon Khaw Mai rite

    Phlong at Li Wo

    Kanchanaburi
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    Little Prince of Tai

    Ordination in Summer of Tai boys
    Maehongsorn

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    Boys are ordained as novice monks
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     Poi Sang Long is the tradition of the Tai. 
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    Be novice monk to learn Buddhism
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    Tai-art  mural painting of  Buddha 
    at Wat Chong Kam Chong Klang
    Maehongson Thailand
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    Wat Chong-Kam, Chong Klang
    Maehongson
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    Hmong childs at Ban Kewkarn
    Chiangrai
  •   Smile

    Smile in problems
    Urak  Lawai at Rawai Phuket
  •   Hybrid

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  Princess Maha Chakri Sirindhorn Anthropology Centre
Ethnic Groups Research Database
Sorted by date | title

   Record

 
Subject Local food, ethnic group, Kui, ritual, belief, Srisaket, food culture
Author Bunchen Sukkhum & Thanaphon Wiyasing
Title Traditional food culture of the Kui in Srisaket Province
Document Type Research Paper Original Language of Text -
Ethnic Identity Kui, Kuy, Language and Linguistic Affiliations -
Location of
Documents
- Total Pages 91 Year 2013
Source Faculty of Humanities and Social Sciences, Srisaket Rajabhat University
Abstract

This qualitative research examined food resources, food types, ingredients and cooking methods as well as food used in rituals of the Kui ethnic group. The data were collected by participatory observations and interviews of the Kui at Ban Ku village in Tambon Ku, Prang Ku district, Srisaket province. The conceptual framework was based on Functionalism. The study findings revealed that geographical aspects of the village with water sources enabled the villagers to obtain food from nature, grow vegetables and raise livestock. Food sources included farmland, forest and natural waterways. The food included rice, vegetables, fruits and sweets. Plain rice was the staple food and sticky rice was eaten at rituals. The most important meals were breakfast and dinner, and everyone in the family ate together at the same time. The main dishes were chili paste, fermented fish and curries. Food was not kept for the next meals. Food surplus was preserved for future consumption. The Kui continue to be both Buddhists and animists. In the view of the ethnic group, food has been used both for daily consumption and in rituals realated to ancestral spirits. Food culture and consumption have been related to taboos and practices. Nowadays, the Kui eat both ethnic and Thai foods. Certain dishes are a mixture of Lao and Khmer foods. Others are identified as local dishes, but could not be specified from which ethnic groups they originated. Such dishes have been supported by community members to become small businesses in the community.

Text Analyst Thiphawan Wanmahin Date of Report Jun 08, 2019
TAG Local food, ethnic group, Kui, ritual, belief, Srisaket, food culture, Translator -
 
 

 

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