A Linguistic Analysis of Chinese Food Name Structures and the Culinary Culture of Thai-Hakka Descendants in Ban Huai Krabok Community, Ban Pong District, Ratchaburi Province

Abstract

Background and Aims: This study aims to investigate the structural and semantic components of Chinese food nomenclature and to explore the culinary culture of Thai individuals of Hakka descent residing in the Ban Huai Krabok community, Ban Pong District, Ratchaburi Province. A purposive sampling method was employed to select three informants aged 40 years and above, all of whom were born and raised in the local community and identified as Thai-Hakka. Data were collected through structured questionnaires and in-depth interviews.

Methodology: The researcher collected Chinese food names by documenting signage from three local food establishments within the Ban Huai Krabok community, located in Ban Pong District, Ratchaburi Province. A total of 74 food name entries were gathered.

Results: The structural analysis revealed that the predominant form of food name construction is compound words (合成词), with the most common syntactic structure being noun + predicate, accounting for 41.89%. The food names were further classified into 11 distinct structural types based on culinary categories. Semantic analysis indicated three primary dimensions: (1) Culinary Dimension – Savory dishes predominantly feature pork and offal, whereas desserts are commonly made from various types of flour. (2) Cooking Method Dimension – There is a marked preference for cooked dishes over raw preparations. (3) Ingredient Dimension – Meat-based ingredients are favored over plant-based ones. Additionally, the study found that food names serve as cultural signifiers, reflecting traditional beliefs and values, particularly those associated with auspiciousness. This is evident in three aspects: 1) The auspicious connotations embedded in food names, 2) The symbolic significance of the food’s appearance, and 3) The integration of food into traditional customs and rituals.

Conclusion: The study concludes that the formation of Chinese food names predominantly follows compound word structures, with variations according to food type categories. From a semantic perspective, it is evident that the Hakka Thai community in Ban Huai Krabok prefers meat-based dishes, particularly those made from pork and pork offal, and tends to consume cooked rather than raw food. Furthermore, the naming of Hakka Chinese dishes in this community reflects cultural beliefs in auspiciousness, avoiding inauspicious or phonetically unpleasant words.