Journal of Thai Food Culture

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

2026-07-27T09:02:27+07:00

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.

ตำรับสร้าง(รส)ชาติ

2026-07-27T09:10:26+07:00

หนังสือ "ตำรับสร้าง(รส)ชาติ" ได้มีการถ่ายทอดเรื่องราวการสำรวจเส้นทางประวัติศาสตร์การสร้างสรรค์และส่งต่อสูตรอาหารในสังคมไทย โดยเริ่มต้นตั้งแต่สมัยรัชกาลที่ 5 ซึ่งเป็นยุคที่มีการเปลี่ยนแปลงทางสังคมและวัฒนธรรมอย่างมากมาย ผ่านการเผยแพร่ตำราอาหารที่ได้รับอิทธิพลจากทั้งในและต่างประเทศ จนกระทั่งถึงสมัยหลังสงครามโลกครั้งที่ 2 ซึ่งเป็นช่วงเวลาที่การรับประทานอาหารเริ่มมีการปรับเปลี่ยนไปตามบริบททางเศรษฐกิจและสังคม นอกจากนี้ยังเล่าเรื่องราวเกี่ยวกับการเข้ามาของวัฒนธรรมอาหารต่างประเทศในช่วงเวลาต่าง ๆ เป็นอีกหนึ่งส่วนสำคัญที่ช่วยสร้างรสชาติใหม่ ๆ ในอาหารไทย จากการใช้เครื่องปรุงรสต่าง ๆ ในสูตรอาหารไทย และยังได้บอกเล่าถึงการเกิดขึ้นของตำราอาหารสูตรชาววัง ซึ่งเป็นการถ่ายทอดความรู้ในการทำอาหารแบบดั้งเดิมที่ได้รับการสืบทอดจากสมัยโบราณ รวมถึงการเผยแพร่สูตรอาหารในหมู่ชนชั้นสูง

Banana Leaves: A Cultural Symbol in Thai Culinary Arts

2025-01-01T18:25:28+07:00

This article presents the value and cultural significance of banana leaves as a symbol of Thai cultural identity, reflecting the wisdom, way of life, and artistry of the Thai people within the context of Thai culinary arts. The study integrates knowledge drawn from academic literature, domestic and international research findings, and relevant historical and cultural evidence. The findings indicate that the role of banana leaves in Thai culinary art has undergone continuous development in four components: 1) Visual and cultural aspects, where banana leaves serve as both a natural space and a tool for learning art transmitted through families, communities, and the royal court; 2) Properties used in research, where banana leaves contain active ingredients that help preserve food's freshness and flavor; 3) The essence of art and aesthetics, where techniques of folding, pleating, cutting, and crafting banana leaves are central to the care and network of important aspects of Thai culture, as exemplified by the description of "Khao Khwan" in the Yaowapha recipe; and 4) The essence of control and the creative economy, where banana leaves contribute to added value for the community and align with the Sustainable Development Goals (SDGs), specifically Goal 12 concerning responsible production and monitoring.

Development of Healthy Dried Wild Betel Leaf Tempeh with Miang Kham Sauce

2024-11-12T11:24:27+07:00

This study aimed to (1) investigate current innovations and production techniques in tempeh manufacturing, (2) develop a production process for dried wild betel leaf tempeh coated with Miang Kham sauce, and (3) evaluate the product characteristics assessed by experts as well as consumer acceptance of the developed product. The research was carried out in three phases: reviewing innovations in contemporary tempeh production, developing the formulation and production process using varying amounts of powdered wild betel leaf, and assessing consumer satisfaction with the prototype product. The findings revealed that the addition of 15 grams of powdered wild betel leaf resulted in the most desirable balance of aroma, color, texture, and structural stability. This formulation retained the characteristic fermented flavor of tempeh while harmonizing with the herbal aroma of wild betel leaf and the sweet–spicy–tangy profile of Miang Kham sauce. Consumers demonstrated a high level of acceptance regarding the product’s taste, appearance, and perceived healthfulness. Overall, the study highlights the potential of integrating Thai medicinal herbs with plant-based protein products to enhance nutritional value, create distinctive sensory qualities, and increase the value of local ingredients in response to current health-oriented consumption trends.

Development of Fried Shrimp with Tamarind Sauce Product into Commercial Production

2025-01-07T21:17:22+07:00

The development of tamarind sauce fried shrimp products toward commercial production has the following objectives: 1) to study the frying temperatures of white shrimp in a vacuum system at 80, 90, 100, and 110°C for 60 minutes; 2) to study tamarind sauce formulations, reducing sodium and sugar, and determining the appropriate levels of addition; and 3) to study consumer acceptance of the product and packaging with 100 participants using a 9-point hedonic scale and testing product moisture content and water activity (aw). The best frying conditions were selected, and three tamarind sauce formulations were studied. The best sauce formulation was chosen by 50 testers. Sodium and sugar contents were then reduced by 2, 4, and 6% by weight. The selected sauce formulation was studied in four product ratios: 1,000 grams of fried shrimp to 500, 750, 1,000, and 1,250 grams of tamarind sauce. The final product was then baked in a hot air oven at 60°C for 60 minutes, and moisture content and water activity were measured. Fifty testers were used to select the best level of tamarind sauce addition. Finally, the product with packaging was tested for consumer acceptance with 200 participants. It was found that frying at 90°C for 60 minutes resulted in a preference score in the 'like very much' range, with 8.25±0.35 points. Tamarind sauce Recipe 3, which contained the highest amount of tamarind pulp, received the highest preference score. The appropriate product ratio is 1,000 grams of fried shrimp to 1,000 grams of tamarind sauce. The final product had a moisture content of 18.56% and free water of 0.46, received a preference score of 8.26±0.39 points, and no microorganisms were found according to the Ministry of Public Health standards. The packaging format accepted by consumers is an opaque printed foil pouch that does not show the product inside, to allow for longer shelf life.

Communication of Community Identity Food Products for Promoting Tourism in Saraburi Province

2024-10-26T21:07:52+07:00

This research aimed to study and compile data on food ingredients that reflect the identity of local communities in Saraburi Province, to develop and create food products embodying this community identity, to conduct market trials of the developed food products, and to formulate communication guidelines for promoting Saraburi tourism. The study employed a mixed-methods approach, combining qualitative research with research and development (R&D). The target groups included 13 experts and local leaders, 35 community members participating in knowledge transfer activities, and 100 tourists and consumers who participated in the product prototype market trial. Data analysis utilized content analysis and statistical methods, including frequency, percentage, mean, and standard deviation. The research findings indicated that four main local food identity ingredients were identified: Jek Cheuy Saraburi Rice, Saraburi Aromatic Taro, Wild Melientha (Pak Wan Pa), and Nam Dok Mai Mango. A total of 13 prototype food products were successfully developed and created, including Aromatic Taro Baked Rice, Aromatic Taro Tart, Sweet Corn Tart, Wild Melientha Tart, Aromatic Taro Pie, Sweet Corn Pie, Wild Melientha Pie, Aromatic Taro Pork Hoi Jo, Aromatic Taro and Grain Hoi Jo, Noodles from Aromatic Taro Flour, Tom Yum Flavored Jek Cheuy Rice Crisps, Aromatic Taro Tuiles, and Mango Flavored Singapore Chendol. Market trial results revealed that tourists expressed a high level of satisfaction with the identity food products. The most suitable communication approach was found to be centered on Storytelling, with key elements being the emphasis on Geographical Indication (GI) certification for Jek Cheuy Rice and the Specific Origin of Aromatic Taro from Nong Saeng soil. This was complemented by communicating the Innovation of the products and linking them to Gastronomy Tourism activities to serve as an incentive for travel to the area.

Development of Healthy Flower Tea Products from Local Plants

2025-10-16T11:19:10+07:00

This research aimed to: 1) develop flower tea products from local plants, and 2) evaluate consumer satisfaction toward these products. Local flowers, namely Jasmine, Marigold, and Pandan leaves, were selected based on their specific medicinal properties. The three raw materials were processed using a hot-air oven at 60 °C for 6 hours. The processed materials were then packed into tea bags at a ratio of 1:0.5:1, with a total weight of 2 grams. Subsequently, the product quality was analyzed for moisture content, caffeine, yeasts and molds, coliforms, Escherichia coli, Salmonella spp., Staphylococcus aureus, Bacillus cereus, cadmium, lead, arsenic, benzoic acid, sorbic acid, antioxidants, and total phenolic compounds. Consumer satisfaction was evaluated by 50 local residents. The research results revealed that the levels of heavy metal contaminants and the total microbial count of the flower tea product were within the standards prescribed by the Notification of the Ministry of Public Health (No. 426) B.E. 2564 regarding Herbal Tea, and the Thai Community Product Standard (Tea) TCPS. 120/2558. Cadmium contamination was not detected. Regarding other substances, lead and arsenic were found at 0.067 mg/kg and 0.020 mg/kg, respectively. The moisture content was 4.33% by weight, and the caffeine content was not detected. The total phenolic compounds were 29.333 mg GAE/g sample, with a radical scavenging activity of 69%. Regarding consumer satisfaction, the overall satisfaction was at a high level, with a total mean of 4.23. However, the intention to purchase the product recorded the lowest mean of 3.94, as local residents perceived that purchasing tea for consumption was not yet a significant necessity. Despite the lowest mean in purchase intention, this research demonstrates the utilization of plant biodiversity as raw materials for flower tea production, adding value to local resources and connecting to the bio-economy for future sustainable development.