Khao Chae Set of School of Culinary Arts: Constructions and Evolutions of Sciences and Arts Through the Perspectives of Terroir and Thai Food Culture from Mon Cuisine to Culinary and Home Economy Studies

Abstract

Khao Chae is a highly unique Thai culinary heritage, originating and meticulously developed from the Mon tradition, deeply intertwined with their local environment and way of life. The country's geographical conditions and tropical climate gave rise to water-soaked rice and its accompanying side dishes, forming a complete set meal sourced from local environments. Furthermore, the specific occasions for its consumption, along with intricate culinary processes—ranging from meticulous carving and preparation to the utilization of seasonal flowers for their fragrance and aesthetics—vividly reflect the terroir and the worldview of the Mon people. Over time, the appreciation for this dish expanded across diverse demographics, transcending from common households to the royal court. Today, Khao Chae has been integrated into culinary academic institutions and featured in various tiers of restaurants. Consequently, it is a dish that reflects multidimensional values and potential, encompassing socio-cultural significance, physiological balancing properties suited for tropical lifestyles, and commercial viability. This article aims to comprehensively document various dimensions of Khao Chae, including its historical identity, traditional wisdom, body-balancing aspects, culinary arts, consumption culture, and historical evolution. The objective is to disseminate this knowledge as a beneficial reference for the preparation and future creative, meaningful development of the dish. Additionally, this study investigates the identity of Mon Khao Chae, applying the discovered culinary arts and sciences to develop a signature Khao Chae recipe set in accordance with the traditions of the School of Culinary Arts, Suan Dusit University.