Soft power strategy for local Khmer, Kui, Lao food of Surin Province

Abstract

This research aims 1) to study the local food wisdom of the Khmer, Kui, and Lao ethnic groups in Surin province, and 2) to elevate the local recipes of the Khmer, Kui, and Lao as a food soft power of Surin province. The research used a qualitative method, including document reviews, relevant theories, concepts, and studies, fieldwork based on ethnographic approaches, focus group discussions, and laboratory operations. Data were analyzed using content analysis and interpreted in a descriptive manner. The research findings are as follows:

1. The local food wisdom of the Khmer, Kui, and Lao in Surin province was found in three communities: the Nong Bua village community in Krapho sub-district, Tha Tum district, Surin province, where local dishes include spicy fish paste (nam prik pla chon), cassia leaf curry with ant eggs (kaeng kee lek sai khai mod daeng), and banana blossom curry with chicken (kaeng hua pli sai gai). In the That village community in That sub-district, Rattanaburi district, Surin province, local dishes include chicken with mango salad (som kai ban sai ma-muang), banana blossom curry with chicken, and fresh fish dip (pon pla sod). In the Tael village community in Tael sub-district, Sikhoraphum district, Surin province, local dishes include banana blossom curry with chicken, lemongrass salad (miang takhrai), and steamed cassia leaves (mok kee lek), which reflect the unique identity of their ethnic group.


2. The elevation of local recipes of the Khmer, Kui, and Lao as a food soft power of Surin province was achieved through the transfer of local food technology and the development of nutritionally correct recipes to the communities by nutritionists from Surin Hospital. This aimed to empower local entrepreneurs in the three communities: the Nong Bua Homestay Community-Based Tourism Enterprise, the Suan Kao Rai Homestay, and the "This Way of Love" Royal Initiative Project, which serve as models for presenting local recipes to consumers.