Guidelines for Conserving the Way of Production and Consumption of E-San Rice Noodle in E-san Society in Phanom Phrai District, Roi Et Province

Abstract

The goals of this paper are as follows: 1) to investigate the strength of communities through the production and consumption of E-San Rice Noodle from the past to the present; and 2) to find a way to preserve the traditional way of producing and consuming E-San Rice Noodle. This is a qualitative study that collects data from documents, theoretical concepts, and participant observation research. Empirical evidence and in-depth interviews with key informants, including the restaurant owner and customers, give an analytical portrayal of the data collected for content analysis, classification, interpretation, and presentation of the study's findings.

              The results of a study of the strength of the community through the production and consumption of E-San Rice Noodle from the past to the present revealed that in the past, E-San Rice Noodle was a food that was linked to various important traditions of merit making. It has a difficult production process and employs a large number of workers. Making E-San Rice Noodle is not easy. It is a matter of meticulousness, which is popular to do only at important merit events, especially on special occasions when people in the community come together in large groups for social activities. However, it has now been discovered that the production of E-San Rice Noodle, is more convenient. rather using ready-made equipment and modern electrical machinery, E-San Rice Noodle in the Northeast is still considered a food that has sentimental value for both the producers and consumers of the food. That reflects the cooperation of people in the community, which leads to the community's having sustainable strength.

            The results of the research on methods of conservation of production methods and methods of conservation of consumption of E-San Rice Noodle in traditional forms found that 1) there are 2 parts to the method of conservation of the way of production of E-San Rice Noodle: Part 1: There should be conservation of tools or equipment for the production of Phun Sao rice. by using traditional equipment Because the equipment used is more meticulous than today. and also have the strength to withstand usePart 2: Red rice flour should be preserved. Because red rice is unique that smells better than today's instant powder. 2) The rice production conservation method should be divided into 2 parts for the conservation of E-San Rice Noodle consumption: without a variety of liquids, as in the present, Phun Sao rice will be consumed  by mixing rice noodles with fermented fish sauce, chili powder, MSG, roasted rice, sugar, fish sauce, and blanched vegetables and mixing them together and eating them. Part 2: The consumption of E-San Rice Noodle in the traditional merit-making ceremony should encourage the consumption of E-San Rice Noodle according to the Heet Sib Song - Klong Sib See  tradition, which is a merit that the people of Isan give importance to and adhere to the following practices.