Relationship between Local Food and Physical and Culture Conditions: A Case Study of Tomeh Curry in Puyu Subdistrict, Muang District, Satun Province

Abstract

          Tomeh curry is a local food that can reflect and indicate spatial context of the area and the dynamic of the food. The objective of this research is to study relationship of geographic conditions with Tomeh curry and the changing ways of Tomeh curry in Puyu subdistrict, Muang district, Satun province. The research sample group consists of 26 key informants who were selected by purposive sampling. These key informants  consist of: 1) group of people who cook Tomeh curry in Puyu community, including three villages Moo 1 Ban Koh Yao, Moo 2 Ban Tanyong Gaboiy, and Moo3 Ban Puyu, 2) elderly people and residents of the three villages of Puyu subdistrict who could provide information about Tomeh curry, and 3) food academic personnel. The tools used to collect data in the field study, include observation and interview forms. The study shows that the physical characteristics that related to Tomeh curry include location, topography, climate, season, and natural resources such as mangrove forests and aquatic animal resources in the sea. Additionally, cultural characteristics that related to Tomeh curry include food tastes.Although Tomeh curry has undergone changes due to advancements in technology, changing methods and ingredients for cooking food, changing food consumption behavior and responding to new society and culture, it is still the identity of the local food of Puyu subdistrict, which should be continued and extended to add value in both local food wisdom and creating income for people in the community.