ANALYZING LANGUAGE AND CULTURE FROM STIR-FRIED NOODLE DISH NAME IN THAI SOCIETY FOR CHINESE LEARNERS LEARNING THAI AS A FOREIGN LANGUAGE

Abstract

This article aims to analyze the language and culture reflected in the names of stir-fried noodle dishes in Thai society for Chinese learners studying Thai as a foreign language. The researcher employed documentary qualitative research, using purposive sampling to collect data from five source categories: 1) the Taste Atlas food encyclopedia website, 2) products with the Thai SELECT certification mark, 3) the TV program "Kin Yu... Khue", 4) ten Thai cookbooks, and 5) research studies on fried noodle dishes alongside books on Chinese food culture. These sources were analyzed to reveal the relationship between language and culture through dish names. The findings indicate that stir-fried noodle dishes are highly popular and clearly reflect the linguistic and cultural relationship between Thailand and China in two key aspects. Regarding language, dish names exhibit 16 distinct structural patterns across three word classes: nouns, verbs, and adjectives. The vocabulary reflects cooking methods, noodle types, meat types, locations, seasonings, and flavors, alongside Chinese loanwords resulting from migration. Additionally, Teochew and Hokkien loanwords were identified, as well as Thai idioms that compare noodle characteristics to interpersonal relationships, illustrating the mindset and perspectives of Thai people. Regarding culture, dish names were found to link to shifting consumption habits influenced by Chinese culture and adapted to the Thai context, as well as cooking techniques that reflect local wisdom in Chinese-style wok cooking. Analyzing language and culture through the names of stir-fried noodle dishes thus serves as a valuable tool for helping foreign learners understand the lifestyle and way of thinking of Thai people.