CULINARY WISDOM OF THE KUDI CHIN COMMUNITY

Abstract

          This research is a  qualitative study. The objectives are to examine the information on the culinary wisdom classified according to the lineages of the Kudi Chin community and to study the food consumption culture of the Kudi Chin. The informants included six people of Portuguese Vietnamese and Thai descent, totaling 18 people. The data collection tools were unstructured in-depth interviews and non-participant observation. Data analysis was conducted using essence analysis.

          The results indicated that the culinary wisdom of the Kudi Chin community consists of information on food wisdom from three lineages with 53 recipes, including 20 recipes from Portuguese cultural heritage, eight recipes from Vietnamese cultural heritage, and 25 recipes from Thai cultural heritage. The food consumption culture of the Kudi Chin community is divided into three areas: 1) Culinary culture - In the past, most people cooked food for themselves to eat every meal because it was a specific food of the lineage; however, nowadays, it is popular to purchase meals due to the busy pace of daily life. 2) Eating culture - It is popular to have tea or coffee with bread for breakfast and eat a single dish for lunch. In the afternoon, snacks and tea and coffee are consumed. Dinner is usually arranged as a set of dishes on a table. 3) Culture involving use of equipment and utensils - In the past, cooking utensils were commonly made of brass and wood, and utensils were commonly brass, cut glass, glazed tiles, and zinc coated. Nowadays, they are used in accordance with the current fashion and are conveniently bought. Based on this research, recommendations include organizing activities to promote knowledge about traditional local culinary wisdom and creating awareness to allow new generations see the importance of local food wisdom.