Phu Tai Wisdom cultural cuisine in Udonthani

Abstract

The objective of the study “Phu Tai Wisdom cultural cuisine in Udonthani” was to study and classify the local food of Phutai local community. This research was a qualitative research using the technique of participatory action research in order to study a wide variety of the food types including ingredients and local cooking methods of Phutai local community. The information would be collected and stored in AIC database. The population of this study was a group of Phutai community housewives in Tonnalup sub-district, Baan Dung district, UdonThani. The study based on data from the local wisdom of Phutai ethnic food found that the uniqueness of Phutai food wisdom showed their identity. It can be classified into categories as follows;1) a meat dish including boiled/curry/soup/spicy minced meat/chili paste 2) dessert or sweets including boiled sweet coconut milk. The food wisdom identity could be separated into the dessert: “Corn with sticky rice” and the meat dish:“Spicy chicken soup”.