Multi-culture in Food Preservation among Ethnic Groups in the Special Economic Zone, Mae Sai District, Chiang Rai Province

Abstract

The study of multi-culture in food preservation among ethnic groups in the Special Economic Zone, Mae Sai District, Chiang Rai Province was transcribed from the study of cultural identity in multicultural society of ethnic groups in the Special Economic Zone, Mae Sai District, Chiang Rai Province. The research was aimed to study 1. food preservation among ethnic groups in the Special Economic Zone, 2. cultural assimilation of food preservation among ethnic groups in the Special Economic Zone, and 3. existence of food preservation among ethnic groups in the Special Economic Zone. Population of the qualitative research were divided into three categories: the 10 ethnic groups living in the Special Economic Zone included Thai Youn, Thai Lue, Thai Yai, Thai Khuen, Tai Yah, Lua, Dara-ang, Lahu, Akha, and Yunnan Chinese; formal and informal leaders of communities where the ethnic groups was living; and governmental and private organizations which worked with the ethnic groups. Samples were purposively selected from six local administrations. Data was collected through interviews of two key informants per each group totally 20 persons, one focus group discussion with 12 representatives of communities and organizations working with the ethnic groups, field study of all ethnic groups, and documentary study, and finally analyzed by the content analysis.

                The results were as follows. 1. Food preservation among ethnic groups in the Special Economic Zone: food was preserved with fermentation of vegetables, fruits, fish, and meat; and drying by sun light and heat. 2. Cultural assimilation of food preservation among ethnic groups in the Special Economic Zone: food preservation of the 10 ethnic groups was closed to each other, so it could not identify who was the initiation; and consumption of food product from the ethnic groups was free of stigma and discrimination for the food sellers and buyers. 3. Existence of food preservation among ethnic groups in the Special Economic Zone: the methodology in food preservation was same as previous, but equipment was changed according to the advance of technology; detachment of household in different district and province was the cause of less food preservation in the new household; and change of stove from firewood and charcoal to gas and electricity made heating shelf above the firewood and charcoal stove gone.