Cooking Terms in Tai Yai Language: An Ethnosemantic Study

Abstract

This article studies the semantic components of cooking terms in the Tai Yai language and the food culture surrounding them by using componential analysis, which is an ethnosemantic approach. The data were collected through observation, participation in meal preparations and interviews with ten Tai Yai informants who were culinary experts in Pang Moo Village, Pang Moo Subdistrict, Mueng District, Mae Hong Son Province. Results show that there are 23 cooking terms that differ along eight dimensions: purpose, main ingredients, curry pastes, utensils, heat, water, oil, and duration of cooking. Results also show four major findings regarding Tai Yai’s food culture. First, vegetables are the main ingredient, reflecting a simple way of life. Second, fermented beans are used in almost every dish. Third, both single method cooking and combination methods are used and heat is commonly used in both process. Fourth, some cooking term and ingredients reflect Tai Yai’s beliefs.