An Ethnosemantic Study of Chinese Food Terms Used among Thai-Hakka Descendants in Betong District, Yala Province

Abstract

This study aimed to investigate the structure, semantics, and cultural reflections within Chinese food terms used by Thai-Hakka descendants in Betong District, Yala Province. Drawing upon the ethnosemantic framework established by Chanokporn Angsuviriya (2012, 2014), the research analyzed the structure and semantic components of 368 Chinese food terms collected through purposive sampling and interviews with six Thai-Hakka participants. Descriptive statistics and percentages were employed for data analysis. The findings revealed a dominant five-syllable structure for Chinese food terms, with compound words and subject-predicate forms prevalent. The "food raw material" group emerged as the most frequent structural category. Semantically, the “Thai-Chinese” dimension held the highest representation, followed by the "cooking method" dimension (n = 15), where stir-frying was the most common method. "Pork" was the most frequently occurring semantic component within the "meat" category (n = 21). Culturally, the study suggested a focus on meat in Chinese food terms, with flexible wording emphasizing the first position. Food culture seems to prioritize simplicity, utilizing local ingredients and fire-based cooking methods that preserve natural flavors. Additionally, the use of auspicious terms and the avoidance of unfavorable words were identified as potential characteristics.