The organizing committee would like to express our appreciation for the generous and active support from our Chinese partner and co-host, the Chinese Dietary Culture Institute, Zhejiang Gongshang University, Hangzhou, China.

 

The Ministry of Culture of Thailand has been most generous in giving support for this academic endeavor. All the scholars and colleagues from various organizations in Thailand and aboard have giving us valuable support by presenting and sharing their research work on food at this venue. Last, but not least, our academic networks at Chulalongkorn University, namely, the Institute of Asian Studies, the Faculty of Science, the Faculty of Fine and Applied Arts, and the Halal Science Center have made this academic occasion a memorable reality and success.

 

08.00-08.30

Registration

09.00-09.10

Arrival of HRH Princess Maha Chakri Sirindhorn

 

OPENING CEREMONY
     Room: Queen’s Park 1
     MC: Surapeepan Chatraporn

09.10-09.15

Presentation of reports to HRH Princess Maha Chakri Sirindhorn

 

     Pirom Kamolratanakul
     – President of Chulalongkorn University

     Zhang Renshou 
     – President of Zhejiang Gongshang University

09.15-09.20

Opening address by HRH Princess Maha Chakri Sirindhorn

 

PLENARY SESSION
     Room: Queen’s Park 1
     Moderator: Surapeepan Chatraporn

09.20-09.50

Mae Fah Luang Foundation: A Model of Building Sustainability Communities
     MR Disnadda Diskul 
     – Mae Fah Luang Foundation

09.50-10.20

Global Satellite Observations for Monitoring an Integrated Global Food System
     Molly E. Brown
     – Biospheric Sciences Branch, NASA Goddard Space Flight Center

10.20-10.55

Break

10.55-11.25

Inheritance of the Seasonal Food Custom in China’s Agricultural Society: A Case Study of Food Specialities in the Twenty-four Solar Term System
     Zhao Rong-guang
     – School of Humanities, Zhejiang Gongshang University

11.25-11.55

Food and the Future: Opportunities for Growth Though Innovation
     Sarasin Viraphol
     – Chareon Pokphand (CP) Group

11.55-14.00

Lunch break

 

PARALLEL SESSION

14.00-15.30

Parallel Session A

 

Room	Topic
Queen’s Park 1	Tradition, Technology and Industry of Food in ASEAN (1)
Queen’s Park 5	Thailand’s World Kitchen Policy: From Policy to Practice
Queen’s Park 6	Art and Food in Asia (1)  Organized by the Faculty of Fine and Applied Arts, Chulalongkorn University

 

Tradition, Technology and Industry of Food in ASEAN (1)
     Room: Queen’s Park 1
     Moderator: Arthid Sheravanichkul

Food Innovation and Thai Consumers
     Kannapon Lopetcharat
     – Faculty of Science, Chulalongkorn University

“La-Phet”: Part of Myanmar People’s Lives, Tradition and Culture
     Than Than Myint
     – Southeast Asian Studies Program, Chulalongkorn University

Baguette as a Symbol of French Culture in Indochina
     Somkiethisack Kingsada 
     – Ministry of Information, Culture and Tourism, Lao PDR

 

Thailand’s World Kitchen Policy: From Policy to Practice
     Room: Queen’s Park 5
     Moderator: Niphatchanok Najpinij

Preserving the Authentic Thai Recipe 
     David Thompson
     – Nahm Restuarant

Thai Food in a Globalized Context 
     Jarrett Wrisley
     – Soul Food Mahanakhon Restuarant

Wine and Thai Food: The Possibility of Combination 
     Kim Wachtveitl
     – Siam Winery

 

Art and Food in Asia (1)
     Room: Queen’s Park 6
     Moderator: Prapon Kumjim

Panellists

     Suppakorn Dissatapundhu
     – Faculty of Fine and Applied Arts, Chulalongkorn University

     Sopheap Pich
     – Independent Artist

     Sutthirat Supaparinya
     – Independent Artist

     Wit Pimkanchanapong
     – Independent Artist

15.30-15.45

Break

15.45-17.00

Parallel Session B

 

Room	Topic
Queen’s Park 1	Tradition, Technology and Industry of Food in East Asia
Queen’s Park 5	Culture and Aesthetics in Thai Cuisine
Queen’s Park 6	Art and Food in Asia (2) Organized by the Faculty of Fine and Applied Arts, Chulalongkorn University

 

Tradition, Technology and Industry of Food in East Asia
     Room: Queen’s Park 1
     Moderator: Ritirong Jiwakanon

From Beef Noodles to Pearl Bubble Tea: the Heritage of Modern Taiwanese Cuisine and Challenges in Name Branding
     Jeane Huang
     – Core Cultural Management Co. Ltd.

Korean Temple Food and Ways of Modernization
     Venerable Dae-An
     – Kum-Dang Korean Temple Food Cultural Institute

Study of the Food Culture for Inheritance and Creation of Economy Growth    
     Shogo Omura
     – Japanese Agriculture Practice College

The Bhutanese Food Culture
     Sangay Thinley
     – Centre of Bhutan Studies

 

Culture and Aesthetics in Thai Cuisine
     Room: Queen’s Park 5
     Moderator: Pram Sounsamut

Panellists

     ML Darunee Chakraphan

     – Ministry of Culture, Thailand

 

     Bunchai Tongjroenbourgarm
     – Ministry of Culture, Thailand

 

Art and Food in Asia (2)
     Room: Queen’s Park 6
     Moderator: Prapon Kumjim

Panellists

     David Teh
     – Faculty of English Literature, National University of Singapore

     Rhino Ariefiansyah
     – Independent Artist

     Kamol Phaosavasdi
     – Independent Artist

     Min Htin Ko Ko Gyi
     – Independent Artist

     Thanom Chapakdee
     – Faculty of Fine Arts, Srinakharinwirot University

08.30-09.00

Registration 

 

PLENARY SESSION
     Room: Queen’s Park 1
     Moderators: Sunait Chutintaranond

09.00-10.00

The Future of Halal Foods in ASEAN+6
     Winai Dahlan
     – Halal Science Center, Chulalongkorn University

10.00-10.30

Functional Foods: Trend and Update
     Kanitha Tananuwong
     – Faculty of Science, Chulalongkorn University

10.30-11.00

Break

11.00-11.30

Umami: A Critical Role in the Palatability of Food
     Takashi Yamamoto    
     – Department of Health and Nutrition, Kio University

11.30-12.00

Thai Rice Business: An Update from the Field
     Wong Pak Nung
     – Department of Applied Social Studies, City University of Hong Kong

12.00-13.00

Lunch break

 

PARALLEL SESSION

13.00-14.30

Parallel Session C

 

Room	Topic
Queen’s Park 1	Tradition, Technology and Industry of Food in ASEAN (2)
Queen’s Park 4	Chinese Food Heritage Organized by Zhejiang Gongshang University
Queen’s Park 5	Food and Technology Organized by the Faculty of Science, Chulalongkorn University
Queen’s Park 6	Discussion on “Art and Food in Asia” (1) Organized by the Faculty of Fine and Applied Arts, Chulalongkorn University

 

Tradition, Technology and Industry of Food in ASEAN (2)
     Room: Queen’s Park 1
     Moderator: Saikaew Thipakorn

Rice and Performativity for the Sustenance of Traditional Heritage in Southeast Asian Communities: Selected Cases in Borneo, Sabah, Malaysia
     Hanafi Hussin
     – Faculty of Arts and Social Sciences, University of Malaya

Herbal Medicine in Indonesian Culture: From Food to Cure
     Mangestuti Agil 
     – Faculty of Pharmacy, University of Airlangga

Will Globalization Overwhelm Local Traditional Food Culture?
     Nur Indrawaty Lipoeto
     – Faculty of Medicine, Andalas University    

 

Chinese Food Heritage
     Room: Queen’s Park 4
     Moderator: Wannarat Thahong

The Noodles Culture and Noodle Industry from the Angle of Culture Exchange
     Zheng Nan
     – Institute of Dietary Culture, Zhejiang Gongshang University

Study of the Productive Protection of Food in Chinese Intangible Cultural Heritage
     Xie Ding-yuan 
     – College of Food Science and Technology, Huazhong Agricultural University

Marketing and Recovery of the Confucius Family Feast
     Li Zhi-gang
     Li Pei-zai
     – Shandong Institute of Commerce and Technology
 
Representing the Nation by Food: Chinese Food Heritage as Seen through the Eyes of the Westerns, 1368-1912
     Zhou Hong-cheng
     – PhD Candidate, Department of Humanities, Zhejiang University

 

Food and Technology
     Room: Queen’s Park 5
     Moderator: Chaleeda Borompichaichartkul

The Charm of Thai Wine: Past, Present and Future
     Cheunjit Prakitchaiwattana
     – Faculty of Science, Chulalongkorn University

Taste Active Components in Asian Foods and Thai Foods
     Nattida Chotechuang
     – Faculty of Science, Chulalongkorn University

Production of Healthy Snacks via the Use of Advanced Drying Technologies
     Sakamon Devahastin
     Somkiat Prachayawarakorn 
     Somchart Soponronnarit
     – King Mongkut’s University of Technology Thonburi

 

Discussion on “Art and Food in Asia” (1)
     Room: Queen’s Park 6
     Moderator: Prapon Kumjim

Recapture the Discussion on Art and Food: Historical, Social, Economical and Political Context and Theoretical Frameworks (Film Screenings)

 

Q&A

14.30 – 15.00

Break

15.00 – 16.30

Parallel Session D

 

Room	Topic
Queen’s Park 1	Tradition, Technology and Industry of Food in South Asia
Queen’s Park 4	Recent Research on Food Studies (1) Organized by the Thai Studies Center, Chulalongkorn University
Queen’s Park 5	Recent Research on Food Studies (2)
Queen’s Park 6	Discussion on “Art and Food in Asia” (2) Organized by the Faculty of Fine and Applied Arts, Chulalongkorn University

 

Tradition, Technology and Industry of Food in South Asia
     Room: Queen’s Park 1
     Moderator: Sulida Whangji

The Mughal Culinary Tradition: Distinct Features of Awadh Cuisine from Pre-Modern to Post-Modern India
     Tabir Kalam
     – Faculty of Social Sciences, Banaras Hindu University

Rice and Bread in Iran
     Manijeh Maghsudi 
     – University of Tehran

Food Cultural Heritage and Innovation in Pakistan
     Faqir Muhammad Anjum
     – National Institute of Food Science & Technology, University of Agriculture

 

Recent Research on Food Studies (1)
     Room: Queen’s Park 4
     Moderator: Arthid Sheravanichkul

To Drink, to Eat, to be Hungry and to be Thirsty in Jātakaṭṭhakathā: Meaning in Buddhism
     Ratchaneekorn Ratchatakorntrakoon
     – MA Student, Department of Thai Language, Chulalongkorn University

Constructing “Thainess” in Thai Gastronomy in Five-Star Hotels in Bangkok: Case Studies of Nahm and Sala Rim Naam, Two Thai Restaurants Located in International Spaces in Bangkok, Thailand
     Niphatchanok Najpinij
     – School of Tourism and Hospitality Management, Suan Dusit Rajabhat University

Consumption of Globalized Food among Isan Women in Bangkok: Globalization versus Localization 
     Helle B M Aasheim
     – PhD Candidate, Thai Studies Program, Chulalongkorn University

 

Recent Research on Food Studies (2)
     Room: Queen’s Park 5
     Moderator: Saikaew Thipakorn

Image of Thai Food and Thai Restaurants among Tourists in the ASEAN Market: A Case Study of Laos and Cambodia
     Renumas Gulasirima
     – Suan Dusit Rajabhat University
     Premruetai Yambunjong
     – Panyapiwat Institute of Management

Antioxidant Activities and Levels of Total Phenolic Compounds and γ Aminobutyric Acid of Extracts Derived from Thai Pre-germinated Brown Rice and Pre-germinated Rough Rice
     Paweena Rattanasena
     Prapassorn Bussaman
     – Faculty of Technology, Mahasarakham University

Authentic Thai Food and Beverages as an Element of the Experience Economy in Hotels and Resort Clusters
     Thanan Apivantanaporn
     John Walsh
     – The School of Management, Shinawatra University

 

Discussion on “Art and Food in Asia” (2)
     Room: Queen’s Park 6
     Moderator: Prapon Kumjim

Recapture the Discussion on Art and Food: Historical, Social, Economical and Political Context and Theoretical Frameworks (Film Screenings)

Q&A

 

CLOSING CEREMONY
     Room: Queen’s Park 1
     MC: Pram Sounsamut

16.30-17.00

Award and presentation of tokens of appreciation

Closing speech 

 

Molly E. Brown

 

Biospheric Sciences Branch, NASA Goddard Space Flight Center

 

 

Agriculture is a weather-sensitive industry, but it is also big business. Everyone needs to eat, and thus demand for food is strong, predicable, and steady from one year to the next. Weather, climate, and economic conditions, on the other hand, are highly variable across agricultural regions, resulting in the need for global agricultural monitoring. Satellite remote sensing observations are global, daily and quantitative, and provide the opportunity to understand the impact of weather on food production, and how this affects food security.

 

This talk will provide an overview of the use of satellite remote sensing to observe global variations in food production, food prices and ultimately food security. Information on the food system, and how global environmental change is likely to affect agriculture, will also be provided with examples from the Asian region. As the global population expands and more people move from a diet mostly made up of grains, to one with more meat, dairy and processed foods, the agriculture system is under greater pressure to produce more every year. This talk will focus on the role of global observing systems in better understanding the system and how it is responding to these changes.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Zhao Rong-guang

 

School of Humanities, Zhejiang Gongshang University

 

 

China is a country with a long history of agriculture production. From "the fundamental element for the country" at the time of monarchies to today's "basic national policy", agriculture production plays an important role in food production for the Chinese people. Chinese primitive agriculture originated in the basins of the Yellow and Yangtze Rivers about 10,000 years ago and because of the establishment and development of a feudal political system, as well as a patriarchal social system, a self-sufficient natural economy of agriculture experienced intensifying growth over three to four thousand years.

 

Chinese agricultural life is closely related with food production and accords well with the traditional 24-solar-term system, and, hence, derives various seasonal foods of special implication. Seasonal foods usually bear seven basic characteristics: particular time, particular area, particular materials, particular techniques, particular form, particular way of eating and particular implications. Generally speaking, the influence of seasonal foods enjoys a long history and covers a relatively spacious area, the existence of which deeply effects the psychology and culture of the Chinese people even today. However, with the change of many vital factors in our daily life, and changes to our traditional observation of the 24-solar-term system, the same goes with related seasonal foods. Since the 24-solar-term-related seasonal foods have a long and brilliant history and culture, important practical significance should be attached to related research and promotion efforts.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Kannapon Lopetcharat

 

Faculty of Science, Chulalongkorn University

 

 

How can we define Thai consumers other than people who live in the Kingdom of Thailand? Eating rice, speaking Thai, being Buddhists, watching AF and soap operas are traits of Thai, aren’t they? Unlike Western countries, Thailand is an ultimate ethnographical arena where almost everyone learns by listening and observing and a land of ‘diasporas’ who create cliques and communities within a country where similarities are harmoniously exemplified and differences are subtly recognized.

 

This presentation will explore the similarities and differences that shape food culture and ultimately food innovation in Thailand. Moreover, many examples of products will be shown and several reasons behind their successes and failures provided. Also, this presentation will propose a new approach, the Multi-faceted Consumer Research Approach, to study and understand consumers in order to gain an “in-depth” understanding and consumer insight that can be used in new food innovation.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Than Than Myint

 

Southeast Asian Studies Program, Chulalongkorn University

 

 

The aim of this presentation is to explain how and where the emerald green tea leaves of Myanmar originated. The legends and sayings regarding green tea leaves in various forms have become part of the tradition and culture of the Myanmar people. “La-phet” is used in both wedding and ordination ceremonies and also as an offering to the Nat spirits. The crucial role of green tea leaves, which allows the Myanmar people from all walks of life to live in harmony, dates from the period of the Myanmar Kings.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Somkiethisack Kingsada

 

Ministry of Information, Culture and Tourism, Lao PDR

 

 

The aim of this study has been to examine the role and influence of French culture through food, especially the baguette. This type of French food has become a unique characteristic of food culture in the lower Greater Mekong Sub-region (GMS) countries, namely, Laos, Vietnam and Cambodia, which formerly constituted French Indochina. The main field-research areas were Vientiane in Lao PDR, Ho Chi Minh City in Vietnam and Phnom Penh in Cambodia.

 

The research found that the baguette, or “khao chi” in Lao, originated in the 19th century and was introduced into the lower GMS countries by the French ruling elite and their servants under the colonial regime. The consumption of the baguette later spread to the middle-class people in the countryside following the end of French rule in 1954. Consisting of simple ingredients, together with a simple production process, khao chi was easily fused with the culinary traditions of the local populations, who, in adopting it, have adapted it to their traditional food. The baguette has thus become popular among people of all social classes and can be found on sale in various forms and sizes in both urban and rural areas. This study has contributed to an understanding of the nature and process of adopting French culture, the legacy of which is still present and has influenced the eating habits today, especially of the Lao people.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

David Thompson

 

Nahm Restaurant

 

Jarrett Wrisley

 

Soul Food Mahanakhon Restuarant

 

Vichit Mukura

 

Mandarin Oriental Bangkok Hotel

 

 

The values of Thai food have been physically and spiritually consumed throughout the world. Thai food is produced internationally in both commercial and private food spaces. The gastronomic and agriculture process regarding Thai food is promoted globally by the Thai government and directed under a policy called “Thai Kitchen to the World”, a policy that is aimed at generating exports for the country. However, when confronted with globalization, culture, innovation and technology is dynamically selected by Thai food entrepreneurs. The sharing of Thai gastronomy in the world context is thus an interesting issue.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Suppakorn Dissatapundhu

 

Faculty of Fine and Applied Arts, Chulalongkorn University

 

Sopheap Pich

 

Independent Artist

 

Sutthirat Supaparinya

 

Independent Artist

 

Wit Pimkanchanapong

 

Independent Artist

 

David Teh

 

Faculty of English Literature, National University of Singapore

 

Rhino Ariefiansyah

 

Independent Artist

 

Kamol Phaosavasdi

 

Independent Artist

 

Min Htin Ko Ko Gyi

 

Independent Artist

 

Thanom Chapakdee

 

Faculty of Fine Arts, Srinakharinwirot University

 

 

Asia is an important place, full of rich resources, and a natural habitat and food culture that is diverse; and is where a fusion of different cultures and values occur. The term “food” has many meanings, other than just keeping us full and healthy. In arts, food has been use as a motif and inspiration to reflect aesthetic ideas; moreover, in humanities, philosophy and the social sciences, food allows us to examine our identities through a new perspective. Food helps us identify “ordinary” to “extraordinary” people, and offers a tangible and concrete window into the illusive concept of nation/state and its development. Because of it values, food is implicated in and influenced by historical changes, political and ideological shifts, and economic considerations.

 

This session, “Art and Food”, organized as part of the “Asian Food Heritages”, will bring scholars and artists from Cambodia, China, Indonesia, Malaysia, Myanmar, Vietnam, and Thailand to share their creations based on food heritages, especially the use of food in visual arts. Each artist, filmmaker and art critic will present their unique artistic process regarding food and culture to unravel their values in ways of life, society, and political concerns.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Jeane Huang

 

Core Culture Management Co, Ltd.

 

 

The main purpose of this paper is to look at the historical and cultural heritage of modern Taiwanese cuisine from several chosen Taiwanese signature dishes and how they have been influenced and have evolved from a blend of other cultures. The goal of this study is to help identify the traditional cultural elements of these iconic Taiwanese dishes with the hope of differentiating them from other cuisines, such Chinese and Japanese, in order to establish a cultural brand identity for Taiwanese cuisine.

 

Data were collected from official gastronomy promotional publications, books and interviews with culinary experts in Taiwan. Results indicate that although government promotional planning has been launched and implemented for several years, Taiwanese cuisine still struggles for international recognition because of the lack of clear brand identity building, effective policies, a scientific standardization process and resources in culinary talents and finance.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Venerable Dae-An

 

Director of Kum-Dang Korean Temple Food Culture Institute

 

 

Korean temple food is eaten at Buddhist temples throughout Korea and is specifically designed to support the meditation practice of the monks and nuns. At Korean temples, food preparation has long been considered a part of everyday practice; from ancient times, practitioners would assist in every part of the process, even cultivating the crops that would be used as the basic ingredients in daily meals. Temple food differs from that which is commonly consumed in society in that even a droplet of water is seen to contain the grace of the Buddha. Temple food was founded on the premise of absolute equality, as the four bowls, “Baru” in Korean, represent not only complete equanimity of mind, but also economy of consumption. Therefore, the word for “meal” at a Korean temple is also the word for an offering. This offering is food which is intended to help monks attain enlightenment and make their minds clear. Meat and other animal products are avoided, as well as vegetables with strong odors, such as onions, garlic, leeks, and chives, along with artificial flavorings and seasonings.

 

Korean Temple food has been modernized in the last decade. The best example would be “Balwoogongyang”, the Korean Temple food restaurant. The Korean Buddhist Jogye Order operates three restaurants in Seoul to spread not only the food, but also Korean tradition and culture. 65% of Korean cultural assets originated from Buddhist culture.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Shogo Omura

 

Japanese Agriculture Practice College

 

 

Human history has been a long struggle of liberation from hunger, whereas the endless pursuit of gastronomy has become prominent in the modern century. Economic growth has provided for new food technology and systems. As a result, the middle-class and a wide range of citizens have been able to enjoy new food cultures. On the other hand, since the 1980s, industrialized countries have experienced an imbalance of satiation and nutritional issues have become a serious social problem. As a result, the morbidity from lifestyle-related diseases has increased.

 

Since the Middle Ages, many countries have been formed, each with their own respective characteristic food culture; in particular, countries belonging to the Asian monsoon climate area where food-culture is closely related to events of seasonal farming, folklore, and religion. Asian food-culture shares characteristics related to vegetation, rice farming, water management and Buddhism. Most noteworthy is New Year’s cuisine as the origin of traditional foods. Since 1970, Japan food style has been changing and diversifying, and traditional food culture has become more fragile as people have become less interested in traditional food culture.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Sangay Thinley

 

Centre of Bhutan Studies

 

 

Bhutan draws its cultural inspiration from Mahayana Buddhism which has filtered into the lives of the Bhutanese. The Bhutanese culture reflects and resembles Tibetan culture in many ways, starting from governance to the people’s daily rituals. However, if there is one striking breakaway from the overarching Tibetan influence, it is in the domain of Bhutanese food. Unlike the vast Tibetan wasteland plagued by extreme weather, the fertile Bhutanese river valleys support the life sustaining practice of agriculture with the possibility of growing an assortment of food grains, vegetables and fruits. Indeed for most of its history, Bhutan was a net exporter of food to India in the south and Tibet to the north. This abundance of food ingredients has made it possible for the people to create a variety of exotic culinary recipes that are uniquely Bhutanese and spicy. Unlike the Tibetans, the Bhutanese predominantly depend on high carbohydrate vegetarian diets that help them observe the basic tenements of their faith which is non-violence.

 

This paper will try to explore the history of Bhutanese dietary habits, focusing on the rich agricultural resources of the country which more than suffices for its small population, discussing in detail the nature and type of Bhutanese culinary customs. 

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

ML Darunee Chakraphan

 

Ministry of Culture, Thailand

 

Bunchai Tongjroenbourgarm

 

Ministry of Culture, Thailand

 

 

Thai cuisine is one of the most important parts of Thai culture as it represents the Thai way of life, especially the royal court cuisine which originated in the Grand Palace, the centre of all arts. Royal court cuisine reflects the loyalty of those who have created food for the monarch who is most revered.

 

In the reign of King Rama II, who is regarded as the great artist king of the Rattanakosin Period, the significance of fruit and vegetable carving is evident in his poetry Kap He Chom Khrueng Khau Wan or Praise on Food and Desserts. Fruit and vegetable carving and making desserts are compulsory skills for the court ladies and are highly admired in Thai food culture.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Winai Dahlan

 

Halal Science Center, Chulalongkorn University

 

 

The prediction of many agencies confirmed that the growth of the global economy in the 2010s needs to rely on economic and social development in ASEAN and East Asia because the economic growth in developed countries slowed as a result of the economic recession. ASEAN+6, including the 10 ASEAN countries, China, South Korea, Japan, Australia, New Zealand and India, therefore has become an outpost and hope for global economic recovery.

 

The major problem for ASEAN+6 is that the export market is primarily dependent on developed countries. Hence, when there are problems of economic recession in developed countries, ASEAN+6 solution is to expand their local market, as well as looking for new markets. It has been found that the market for halal food in the Muslim world is affected relatively low by economic problems in developed countries, showing that future export to Muslim countries is promising. What is needed to solve a common problem is to seek cooperation in the development of the halal food market to make ASEAN+6 a base for the production of halal food in the world. ASEAN+6 is therefore required to improve quality using Halal Science developed in Thailand, Malaysia and Indonesia as an important tool in the development of halal products. The market for halal food in ASEAN+6 is, therefore, bright and could become an important factor in stimulating the economy of the world.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Kanitha Tananuwong

 

Faculty of Science, Chulalongkorn University

 

 

Functional foods are foods and beverages that provide health benefits beyond the traditional nutrients they contain. Examples of foods in this category include fruit juices fortified with antioxidant vitamins (vitamin C and E), yoghurt with prebiotics and/or probiotics, and cereal-based foods containing high fiber. Regular consumption of functional foods may reduce the risk of specific diseases including cardiovascular disease, diabetes, immune and brain dysfunction, as well as cancer. Therefore, functional foods are gaining more interest from consumers. Varieties of these foods have been introduced to the global market.

 

This presentation will provide updated information regarding domestic and global trends in functional food products. Examples of unique functional food products launched globally during 2011-2012 will also be presented and discussed.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Takashi Yamamoto

 

Department of Health and Nutrition, Kio University

 

 

Food consists of a variety of ingredients with different physical and chemical properties that consequently elicit complex sensations. The favorable harmony of the evoked sensations is important in evaluation of the deliciousness of food. Among the sensations, taste plays the most important role. With respect to taste, the umami taste has been internationally accepted as the fifth basic taste. Umami not only has a unique taste different from sweetness, saltiness, sourness and bitterness, but it has a powerful seasoning effect to enhance the deliciousness of food when included. Umami substances, such as monosodium glutamate (MSG), sodium inosinate and sodium guanylate, do not exist solely as a food stuff in contrast to sodium chloride, sugars and vinegars which induce almost pure saltines, sweetness and sourness, respectively.

 

In Japan, food and food products, such as natto (fermented beans), miso (soybean paste), dashi, and soy-sauce, contain rich umami substances. Although having a good taste, some of these products have a unique smell and texture, which often cause neophobic or aversive responses to those who are unfamiliar with the food. One of the reasons why the Japanese prefer these foods is that they have eaten them from an early age and are accustomed to the foods, consequently they are favorably accepted, which is a typical example of food preference learning. Essentially the same is true for ethnic foods in every country or district of the world, and, in many cases, such foods contain umami substances.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Wong Pak Nung

 

Department of Applied Social Studies, City University of Hong Kong

 

 

This paper aims to contextualize the Thai rice business against the backdrop of the larger Thai state formation. By conceiving of the Thai rice business as a “political business” which has economic, political and security implications for post-WWII Thai national development, this paper argues that the Thai rice business has been central in Thai society since the Ayutthaya Kingdom.

 

The presentation will first address how and why the Teochew-speaking Sino-Thais emerged to dominate the rice-trading system since the Ayutthaya Kingdom. Second, the presentation will discuss how and why Sino-Thais followed a certain geopolitical pattern in the making of the Thai state since WWII. Third, based on fieldwork in rice-producing regions in northern and central Thailand, how and why the Thai rice business still matters to Thailand up to the present time will be addressed.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Hanafi Hussin

 

Faculty of Arts and Social Sciences, University of Malaya

 

 

Rice is not merely a dietary staple for the people of Asia and Southeast Asia; rather, rice reflects ways of life that revolve around its growth and protection. Deeply embedded within the spiritual heritage of communities who grow this staple, rice is sacred and revered. In many Southeast Asian countries, rice is incarnated in the form of a Goddess and addressed by a number of names including Dewi Sri in Java and Bali, Mae Po Sop in Thailand, Po Ino Nogar in Laos and Bambazon or Bambarayon in Sabah, Malaysia. Rice rituals, enacted through performativity that have been inherited for generations, and determine the balance between the relationships of the Rice Spirit, as well as other spirits that inhabit the spiritual world, and human beings who inhabit the physical world. These rituals, which are crucial for the sustenance of traditional heritage, are embodied through the preparation of offerings, the inviting of spirits to join in the rice ritual, music making and dance performances.

 

This paper will focus on two rice rituals of Sabah, Malaysia: the Monogit ritual of the Kadazan community of Penampang, and the Mag-paii bahau ritual practiced by the Sama Bajau community in Semporna. By observing these rituals, this paper intends to demonstrate the significance of balancing the relationship between the spiritual and physical worlds for the sustenance of the intangible cultural heritage of the Kadazan and Sama Bajau communities in Sabah.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Mangestuti Agil

 

Faculty of Pharmacy, University of Airlangga

 

 

Indonesia is the second richest country in the world in terms of biodiversity. Naturally occurring plants have been used by Indonesians for their survival, as well as for food, drinks or medicines for generations. In addition to traditional knowledge, it has been scientifically proven through research that such plants contain secondary metabolites which have various biological activities. Rhizome of Curcuma domestica (turmeric), used as a spice in traditional dishes and an ingredient in drinks, contains curcumin with antioxidants, having anti-inflammatory and analgesic properties which support its use for dysmenorrhea. Katu leaves (Sauropus androgynus) are commonly eaten raw by nursing mothers to enhance milk production. Research results support their activity for milk secretion and as a source of vitamins. Semanggi leaves are prepared with a special peanut sauce, and scientific research has proved their activity for the prevention of osteoporosis among post-menopausal women.

 

Traditional knowledge using medicinal plants in foods and drinks can be considered as part of the national heritage and should be backed by efforts to investigate their pharmacological properties for health promotion. It is hoped that through such efforts mankind will be able to give strong support to the use of traditional foods and drinks in the establishment of a healthy and wise society.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Nur Indrawaty Lipoeto

 

Faculty of Medicine, Andalas University

 

 

A major shift in economic structure has changed the lifestyles and health profiles of many developing countries. Nutrition transition is a universal trend in these countries. Several studies have suggested that changing from traditional to modern food consumption patterns is a major part of this nutrition transition. This study was undertaken to confirm the relationship between changes in food patterns and nutrition transition in three Southeast Asian countries, the Philippines, Malaysia and Indonesia, using three methods: interviews, focus group discussions and analyses of government reports.

 

The results found that Malaysians, Filipinos, and Indonesians have retained many aspects of their traditional diets. In fact, most of the participants in this study considered Western style and fast foods franchises as snack or recreational foods to be consumed only once in a while. However, a significant difference was noted between urban and rural food varieties consumed. Participants in the urban areas consumed more varieties of traditional foods because of their availability and the participants’ food purchasing power. Further, although traditional food patterns were maintained by most of the participants in this study, more sugar and vegetable oils were consumed and added to the traditional recipes. The rapid nutrition transition in this region may be a result, instead, of increasing food availability and food purchasing power, rather than a shift in food preference toward modern Western food.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Zheng Nan

 

Institute of Dietary Culture, Zhejiang Gongshang University

 

 

The Chinese nation has the age-old tradition of making noodles using many types of grain starch, such as millet, broomcorn millet, many kinds of wheat, rice, Chinese sorghum and different kinds of potato. Both refined and coarse grains are made into noodles. These noodles have extraordinary splendor and great variety. Today, wheat noodles and rice noodles are the most important kinds and are popular among the one billion Chinese. Although wheat became a staple crop in 7000 BC, wheat noodles appeared much later. Noodles from 4,000 years ago are the oldest noodles discovered to date in an archaeological excavation in Lajia of Qinghai, China. Those noodles were made from millet and broomcorn millet. Ancient Chinese civilization and Western Italian civilization together developed the noodles culture, and Islam culture was the bridge of communication. Today, noodles are genuine popular food. They are loved in many countries and regions in the world in several hundred kinds. In addition to the traditional manually produced noodles, modern industrial production technology is also increasingly updated.

 

This paper mainly discusses the history of noodles, traditional crafts, folk customs, and noodle processing technology. The paper compares the similarities and differences of noodles and noodle culture among China, Japan, Korea, Southeast Asia and Italy from the angle of cultural exchange, and also pays attention to the development of rice noodles. We think rice noodles will have a broader space for development and demand and production in the future.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Xie Ding-yuan

 

College of Food Science and Technology, Huazhong Agricultural University

 

 

This paper deals with the definition of productive protection of intangible cultural heritage and its current progress, as well as the significance and principles of productive protection of food in Chinese intangible cultural heritage. Measures for such protection are also discussed, for example, "oil extraction skills by Yang Louzi Workshop" and "the cooking details of Wu Han Hot Noodles with Sesame by Cai Lin's".

 

As is understood in this paper, intangible heritage is a living and on-going heritage. Productive protection can actively and effectively stimulate the vitality of intangible cultural heritage and thus serve the purpose of its preservation. Hence, productive protection should work under the principle of "vitality-preserving and heritability-enhancing" and attention should be paid to the innovation of inheritance modes, focusing on the continuation of skills and knowledge, while avoiding the "pan-industrialization" tendency. Productive protection of intangible cultural inheritance should not center on amount and scale, but on individuality and difference, embracing the creativity of human beings, rather than the functions of machines.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Li Zhi-gang

 

Shandong Institute of Commerce and Technology

 

Li Pei-zai

 

Shandong Institute of Commerce and Technology

 

 

After 30 years, in the intense wave of industrialization and intangible cultural heritage declaration, the Confucian Family Feast has once again gained the attention both from scholars and businessmen.

 

This paper will examine related research on the Confucian Family Feast and give an elaboration on marketing theories, along with descriptions of a successful case of a branded banquet by the author. After that, issues concerning Confucian Family Feast research, recovery of intangible cultural heritage, as well as marketing operations will be thoroughly discussed based on an analysis of the appellation of the Confucian Family Feast and its food activities. Then a strategy and a suggestion plan on the recovery and marketing of the Confucian Family Feast will be brought forward, that is, the establishment of a Confucian Family Feast Museum where people can experience related food activities. Operational proposals for the recovery of the Feast and suggestions for running the museum based on the author's successful marketing experience will also be given in this paper.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Zhou Hong-cheng

 

PhD Candidate, Department of Humanities, Zhejiang University

 

 

The Period of the Ming and Qing Dynasties was a revolutionary time of Sino-foreign food culture exchange. With many American crops moving from the New World into East Asia and being planted in China, this was the most intense period of food exchange between the Old World and the New. We will discuss the movement and ways of production of food materials, comparing the psychological state and eating behaviors during the process of food production, distribution and consumption. Mutual records and communication issues between the different cultures in different geographies and different national dietary knowledge will be thoroughly studied.

 

Western literature on food is a mirror in which we can find how they assessed and recorded Chinese food ways from the past. This is a way to uncover the traditional Chinese food civilization which represents the national characteristics. The exchange of Chinese and Western food culture during the Ming and Qing Dynasties was a world-wide food revolution that created a paradox between increasing food production and a declining quality of food and nutrition, which is the basic contradiction of today's world food culture. The core of this paradox is how to protect human health and the safety of life and its quality today. The pursuit of food health and nutrition in modern society does not mean there is a need to forget traditional food culture, although perhaps healthy and nutritious food just existed on the table of the ancient Chinese people.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Cheunjit Prakitchaiwattana

 

Faculty of Science, Chulalongkorn University

 

 

Thai wines generally originate from homemade production based on local expertise inherited through generations. In the past, wines were traditionally produced for local consumption and sometimes specially made as seasonal or cultural products. There are diverse regional varieties of Thai wines, such as rice wine, rice husk wine, and palm wine. Currently, indigenous wines are only available in local areas, challenging drinkers to explore and experience their unique taste and aroma. The quality and specific characteristics of these indigenous wines depend mainly upon wine maker’s techniques and types of raw materials, allowing wines from different regions to have their own charm. Therefore, these indigenous wines could be potentially developed as unique local cultural products for the tourism market.

 

Over the last decade, many Thai fruits possessing attractive colors, aroma and taste, including longan, lychee, mangosteen, banana, tamarind and mulberry, have been used for wine making. These unique wines are consumed locally, yet have high potential for worldwide distribution. Apart from attractive characteristics, many fruit wines also serve as an important adjunct to the human diet and have interesting medicinal properties which help increase the charm of these wines. Therefore, given the charms of Thai fruit wines, they could be potentially developed for a global market if these products are given support to be manufactured on an industrial scale with consistent quality.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Nattida Chotechuang

 

Faculty of Science, Chulalongkorn University

 

 

Cooking culture around the world differs and is dependent on which part of the world and what is available. Each area uses various traditional seasonings to add rich taste and flavor to their own dishes. Fermented soy beans and fish sauce, garum, were used since 200 BC in China and ancient Rome, respectively, to convey the umami taste. The umami taste, a pleasant savory taste imparted by substances such as glutamate, inosinate or guanylate, has been recognized globally as a fifth taste, a basic, independent taste different from sweet, sour, salty, and bitter.

 

In the past several years, in addition to the taste itself, glutamate-rich ingredients have been explored for their ability to enhance sensory properties. Fermented fish sauce, paste made from fish or shellfish plus salt and fermented beans products are rich in umami taste substances and have a long history of use in Japan, Korea, China and Southeast Asian countries, including Thailand. Concentrated extracts of umami-rich traditional seasoning are also used in recipes in many countries. The wide use of umami in daily dishes in Asian countries, including Thailand, is commonly produced by adding these fermented products and/or concentrated extracts as indispensable seasonings. These facts suggest the umami taste widely present in Asia and Thai food is one of the most important key ingredients of taste activity for universal deliciousness.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Sakamon Devahastin

 

King Mongkut’s University of Technology Thonburi

 

Somkiat Prachayawarakorn

 

King Mongkut’s University of Technology Thonburi

 

Somchart Soponronnarit

 

King Mongkut’s University of Technology Thonburi

 

 

Snacks, especially those from fruits and vegetables, are conventionally prepared by deep-fat frying in vegetable oils. Although frying results in products with excellent texture and other organoleptic characteristics, the high fat content of such products is nowadays not preferred by health-conscious consumers. Some fried products also cannot be stored for an extended period of time because of possible lipid oxidation, leading to rancidity. During the past decade, many alternative technologies have been proposed to alleviate the aforementioned limitations of deep-fat frying; the use of advanced drying technologies, in combination with appropriate sample pre-treatment, is among the most promising means to produce healthy snacks with acceptable texture and other organoleptic properties.

 

In this presentation, a brief review is given of the use of selected drying technologies to produce healthy snacks. The focus will be on the use of superheated steam drying and far-infrared assisted drying, both with and without sample pre-treatment prior to drying. Puffing and foaming as a means to create more porous structure and to improve the texture of various fruit-based snacks will also be outlined and discussed.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Tabir Kalam

 

Faculty of Social Sciences, Banaras Hindu University

 

 

With the decline of the Mughal Empire and the emergence of new political centres, the Awadh court gradually began to assert its own distinct cultural and political identity. In the second half of the eighteenth century, the rulers of Awadh created a full-fledged court and capital at Lucknow, which rivalled and even surpassed the Mughal capital for its political pretensions and the wealth and vitality of its artistic worlds. The rulers enriched and generously patronised the most prominent and artistic luminaries of the Mughal Empire and thus strove earnestly to elevate the Awadh court as the cultural centre of north India. The cultural elite at the Awadh court both cultivated the existing forms of court life and also created new schools of culinary tradition, poetry, music, dance, drama and art. The Awadh cuisine has been influenced by the Mughal cuisine, however, it is known for its dum cooking style. Dishes such as kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas are specialties of this cuisine. The richness of Awadh cuisine lies in its ingredients, such as mutton and paneer, and rich spices, such as cardamom and saffron.

 

This paper will examine the distinct features of Awadh cuisine, its individuality and identity, and its variations as these developed from time to time. This paper will also address in what ways the Awadh cuisine is different from the Mughal cuisine and the cuisine of other regional kingdoms of the period.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Manijeh Maghsudi

 

University of Tehran

 

 

Iran is a country with an area of 1,648,000 square kilometers and diverse geographical features and tribes, each with different cultural and ethnical characteristics. Along with this ecological and ethnical variation, there is also diversity in people’s life style in urban, rural, and tribal communities. Therefore, three types of dominant life styles can be found in Iran: the city; the village in the form of settlement; and nomadic which has tribal characteristics. Such diversity has resulted in a great variety of nutrition patterns in Iran. The two main elements in the nutrition patterns in Iran are wheat and rice, which can be studied and reviewed in multiple forms, both with regard to the combination of different ingredients, as well as the cooking method.

 

This paper will introduce and discuss some of the assortments of these two key ingredients in the nutrition pattern in different areas of Iran.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Faqir Muhammad Anjum

 

National Institute of Food Science & Technology, University of Agriculture

 

 

Cultural heritage as a deep-seated pedestal of communal reminiscence is an indispensable contrivance to reach a novel aspect of a civilization. Pakistani foods are the inheritor of Indo-Aryan culture and Muslim culinary traditions. At around 3000 BC, sesame, eggplant, and humped cattle were domesticated in the Indus Valley, and spices, such as turmeric, cardamom, black pepper and mustard, were harvested in the region. The arrival of Islam within South Asia, via modern-day Pakistan, influenced the local cuisine to a great degree. Another major influence in the development of Pakistani food was the establishment of the Mogul Empire. Today, Pakistani dishes are taking a Western direction, as many Pakistanis are trying out new and modern foods. Many Westernized restaurants and fast food outlets can be found in all parts of Pakistan. The Punjab and Sindh provinces is where the majority of urban, Western culture has been greatly advanced and has chains of American, European and British chains in many metropolitan cities.

 

With innovation in the food sector, the National Institute of Food Science & Technology (NIFSAT), University of Agriculture, Faisalabad, has successfully completed research on wheat flour fortification with iron, zinc. Vitamin A rich food products have also been developed. Functional and nutraceutical food products are now being developed in our country as a result of research. Omega-3 enriched food products have been developed. Other innovations include gluten free foods and modified gluten bread for celiac disease patients.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Ratchaneekorn Ratchatakorntrakoon

 

MA Student, Department of Thai Language, Chulalongkorn University

 

 

This paper aims to study the use of verbs regarding consumption, such as to drink, to eat, to be hungry, and to be thirsty, that appear in conjunction with something that is not food, for example, “Best to be full of wisdom” in Jātakaṭṭhakathā, the Buddhist text. This paper also seeks to study the relationship between the dharma message conveyed by this technique and the function of Jātakaṭṭhakathā. The data used are 300 Jātakaṭṭhakathās.

 

The results reveal that the use of verbs about consuming when used in conjunction with something that is not food is an implicit food metaphor used to convey the idea that kāma is similar to food. When a person consumes kāma, they have a craving, that means, they are hungry or thirsty to consume kāma forever, so craving is the cause of suffering. On the other hand the intellectual person is full, which means they do not have a desire to consume kāma, therefore, they have the insight for the cessation of suffering. The implicit food metaphor accomplishes the function of creating the idea of the intellect for the readers.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Niphatchanok Najpinij

 

School of Tourism and Hospitality Management, Suan Dusit Rajabat University

 

 

This paper aims at studying the characteristics of Thai gastronomy and analyzing the process of constructing “Thainess” through Thai gastronomy in Thai restaurants located in five-star hotels in Bangkok. Two Thai restaurants in five-star hotels in central Bangkok were selected as case studies: Nahm at The Metropolitan Hotel Bangkok; and Sala Rim Naam at The Mandarin Oriental Hotel Bangkok. The research findings reveal that “Thainess” is constructed through three characteristics: firstly, through physical settings and an enhanced atmosphere with Thai art and architecture, both traditional and contemporary; secondly, through a Thai style of service by personnel with politeness and hospitality; and thirdly, through culinary practices.

 

The research found that each restaurant selects the identity of Thai food and presents Thainess differently through various components related to Thai gastronomy. Production and consumption of Thai food is based on the relations, expectations, values and standards mutually agreed between the “hosts” and “guests.” The production process also concerns Thai culinary regulations and, given the fact that these Thai restaurants are in an international food space, international standards must be implemented together with Thainess in the Thai food space. It was further found that the process of constructing meanings and Thainess is very dynamic since these Thai restaurants are situated in the context of globalization, thus, “Thainess” in Thai gastronomy is internationally negotiated.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Helle B M Aasheim

 

PhD Candidate, Thai Studies Program, Chulalongkorn University

 

 

The purpose of this study was to examine the consumption pattern of Western fast food among women from Isan who are working and living in Bangkok. This study investigated the extent to which Isan women incorporate the consumption of Western food into their own lives, and the extent to which this is done by the process of cultural heterogenization versus cultural homogenization. Bangkok has a large Isan community and a significant proportion of them are women. The majority of these women do not have a university education and most are therefore employed in jobs that pay the minimum salary. In addition, most of these women live in cheap housing, they are forced to control their spending, and they are the sole breadwinner of their family back in Isan. This constant focus on money makes it difficult to purchase products which are not necessary to their survival; yet living in Bangkok they are surrounded by products, including Western fast food, that they were not exposed to while growing up in Isan.

 

The case study informants came from various provinces in the northeastern region of Thailand. They were followed to their homes where their eating and consumption patterns were studied, and a general set of knowledge about their lives was acquired. Their consumption pattern in Bangkok were also studied and then the data connected to their consumption of fast food was looked at to draw some conclusions regarding their eating habits in light of the heterogenization-homogenization framework.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Renumas Gulasirima

 

Suan Dusit Rajabhat University

 

Premruetai Yambunjong

 

Panyapiwat Institute of Management

 

 

The Thai food business has tended to expand as the government has promoting Thai food to the global and ASEAN markets under its ‘Kitchen of the World’ campaign. This research is a part of the research project “Thai Food Business Model in ASEAN Markets: A Case Study of Thailand, Lao People’s Democratic Republic and the Kingdom of Cambodia”. This paper focuses on the opinions of tourists toward the image of Thai food and Thai restaurants in Laos and Cambodia.

 

The findings show that the overall image of Thai food and Thai restaurants in term of hygiene and sanitation in the ASEAN market was quite good. The first three items for the image of Thai food revealed positive images for good taste and flavor, fresh and good quality raw materials, and fine fruit and vegetable carving with beautiful and colorful dish presentation. The first three items for the image of Thai restaurants showed good images were for personal hygiene of servers, clean guest toilets and the smell of the soap, and spotless glassware and linen. Restaurant entrepreneurs should concentrate on food safety and personal hygiene. Thai food restaurants in the ASEAN market should be promoted in the “Thai image”, harmonizing Thai food and Thai culture.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Paweena Rattanasena

 

Faculty of Technology, Mahasarakham University

 

Prapassorn Bussaman

 

Faculty of Technology, Mahasarakham University

 

 

Processing of rice grains into pre-germinated brown rice and pre-germinated rough rice are traditional Thai methods that have been used to increase the nutritional value, improve the texture and increase bioactive compounds of rice grains. In this study, grains of sticky rice, jasmine rice, purple sticky rice and red hawn rice grains were processed into pre-germinated brown rice and pre-germinated rough rice and extracted using methanol, ethanol and distilled water.

 

Pre-germination of rice grains can increase the percentage of extraction yield to be higher than those without pre-germination. Moreover, the methanol and ethanol extracts of rice varieties with pigments (purple sticky rice and red hawn rice) tended to have antioxidant activities measured by DPPH radical scavenging assay and levels of total phenolic compounds higher than those obtained from rice varieties without pigments and also those using water as a solvent. Pre-germination of rice grains however did not have much effect on antioxidant activities and total phenolic compounds of their extracts. Nonetheless, processing of grains into pre-germinated rough rice was shown to increase the significant levels of γ aminobutyric acid (GABA) in the rice grains. The data from this study could be beneficial for the future development of pre-germinated brown rice and pre-germinated rough rice products for therapeutic and cosmetic purposes.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

Thanan Apivantanaporn

 

School of Management, Shinawatra University

 

John Walsh

 

School of Management, Shinawatra University

 

 

Although organisations and institutions in Thailand are taking steps to incorporate authentic ‘Thainess’ into the hotel sector and tourism industry as a means of adding value to products and creating the experience economy, to date little attention has been paid to the food and beverage (F&B) element. Despite the importance of F&B in determining customer satisfaction overall and, also, in promoting Thailand as a destination, it is surprising that no sustained effort has been made to define authenticity with respect to Thai food (bearing in mind also regional variations) or to incorporate certificates of quality to establishments providing such authentic dishes. Currently, hotels have been making some sporadic attempts to incorporate Thai F&B elements specifically into their overall product offering, but rarely in a thoughtful, systematic way.

 

This paper draws on qualitative research and personal observation undertaken in a wide range of Thai hotels with a view to identifying emergent value-adding clusters in the domestic hospitality sector. The paper describes and categorizes the uses of Thai F&B currently and identifies shortcomings in industry vision. This leads to recommendations for both hotel and resort managers and also to those responsible for national level tourism development efforts. The paper also recognizes the problematic nature of the concepts of ‘authenticity’ and of ‘Thainess’ in this context and attempts to reconcile differing conceptions.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)

ADVISORS

Prof Dr Pirom Kamolratanakul
     President, Chulalongkorn University

Mr Somchai Seanglai    
     Permanent Secretary, Ministry of Culture

Asst Prof Dr Prapod Assavavirulhakarn
     Dean, Faculty of Arts, 
     Chulalongkorn University

Prof Dr Supot Hannongbua
     Dean, Faculty of Science,
     Chulalongkorn University
 

Assoc Prof Dr Winai Dahlan
     Director, The Halal Science Center, 
     Chulalongkorn University

 

CHAIR

Assoc Prof Dr Suchitra Chongstitvatana
     Director, Institute of Thai Studies, 
     Chulalongkorn University
 

 

COMMITTEE

Prof Zhao Rong-guang
     Director, Chinese Dietary Culture Institute,
     Zhejiang Gongshang University

Assoc Prof Dr Sunait Chutintaranond
     Director, Institute of Asian Studies, 
     Chulalongkorn University

Assoc Prof Dr Suppakorn Disatapundhu
     Dean, Faculty of Fine and Applied Arts,
     Chulalongkorn University

Ms Nuntiya Swangvudthitham
     Inspector General, Ministry of Culture

Asst Prof Dr Arthit Thongtak
     Deputy Director of Administrative Affairs
     Institute of Thai Studies, Chulalongkorn University

Asst Prof Ritirong Jiwakanon
     Deputy Director of International Affairs
     Institute of Thai Studies, Chulalongkorn University

Asst Prof Dr Suree Choonharuangdej
     Department of Eastern Language, Faculty of Arts,
     Chulalongkorn University

Dr Pram Sounsamut
        Deputy Director of Research Affairs
        Institute of Thai Studies, Chulalongkorn University