The Study of History, Culture, Traditions, Beliefs, Wisdom, Food Identity of Overseas Chinese People in Nakhon Si Thammarat and Trang Provinces

Abstract

 This study aims to 1) investigate the historical background, cultural traditions, beliefs, local wisdom, and food identity of Overseas 
Chinese People in Nakhon Si Thammarat and Trang Provinces; 2) develop a historical and cultural database encompassing traditions, local wisdom, 
beliefs, and the food identity of Overseas Chinese People in these 
provinces; and 3) create a cultural map presenting historical, cultural, 
traditional, wisdom-based, belief-oriented, and identity-related information concerning Chinese ethnic cuisine in Nakhon Si Thammarat and Trang 
Provinces. This study employed a qualitative research approach. Data were collected throughin-depth interviews and focus group discussions with knowledgeable informants in Chinese cuisine, consisting of 15 participants from each of four areas (totaling 60 informants), as well as seven Chinese food entrepreneurs across the four study areas.
The findings revealed that 1) Historically, large-scale Chinese 
migration into southern Thailand occurred during the reign of King Rama V. This period coincided with restrictions in the Malay states that limited land ownership for non-Malays, while Thailand was undergoing railway 
expansion, the development of tin mining, and the cultivation of para 
rubber as a new economic crop. The arrival of Chinese migrants led to 
cultural integration among different Chinese sub-ethnic groups and between Chinese settlers and local Thai communities. As a result, similar Chinese cultural traditions are evident across the four study areas—Mueang District and Huai Yot District in Trang Province, and Na Bon District and Thung Song District in Nakhon Si Thammarat Province—particularly the Vegetarian 
Festival, Chinese New Year, and Qingming Festival. Regarding local wisdom, beliefs, and ethnic food identity, both provinces share similar culinary 
traditions. For example, in Trang Province and Na Bon District of Nakhon Si Thammarat Province, roasted pork is offered during funeral or cremation rites before burial or cremation and is later served to guests attending the ceremony. Rice vermicelli is also commonly served to guests, which differs from practices in Thung Song District. In everyday life, culinary practices among different Chinese sub-ethnic groups vary in terms of ingredients, 
seasonings and food presentations. 2) The development of the digital 
historical and cultural database resulted in a modern, accessible platform that can be readily utilized. The database is presented through a website and a YouTube platform and 3) the cultural map was designed to represent the ethnic identity of Chinese communities in each area through video clips of restaurants included in the study. Users can scan QR codes to view the videos, with clearly identified geographic coordinates and contact 
information for each establishment.