uncommon recipes that can be used as soft-power items
Nearby food is a delicate power material that the government wants to promote, according to Culture Minister Sermsak Pongpanich, who has dismissed criticism of the Cultural Promotion Department’s” One Province, One Dish 2023″ listing.
It’s a great job, I say. What we lack, he said, is promotion that you make people realize the project’s goal.
On August 31, the department released the native food list for 77 regions. The list horrifies many internet users because it names some meals that actually locals in those provinces hardly recognize.
Some questioned how the department created the list, while others enquired as to why well-known food from their regions were left out.
The list was” nonsense ,” according to chef Pradit Pankaew, who owns a restaurant in Krabi. It refers to Krabi’s food as pla chuk khruang. I’ve worked as a restaurant for 30 times. I’ve never heard of that meal, he claimed.
Sermsak: Attention is what we lack.
According to what he knew, pla chuk khruang( stuffed deep-fried fish ) is prepared in numerous southern provinces near the Andaman Sea. It wasn’t born in Krabi.
He prefers hoi tour teen( winged shells ), which are typically steamed and served with a seafood sauce, when discussing Krabi cuisine.
Another uncommon dish for Phuket is nam chup muang lang kao yang, which consists of nine spicy dips from Lang city( Lang is short for Thalang, a district in Phuket ). The food is difficult to find because it is typically prepared for ceremonies in the Thalang district, according to the Tourism Authority of Thailand’s Phuket Office.
The One Province, One Dish task, according to office director-general Kowit Pakamart, is not about choosing well-known dishes from each state.
Rather, the plan is to maintain and advance traditional regional cuisine. Some of those food are difficult to locate, distinctive, or have all but vanished. By highlighting them, you can spread awareness of them and inspire people to look for their own native meal.
He explained that the project is called” Thaiwang Best Local Food: The Lost Taste” because” our focus is on traditional recipes, some of which may have been forgotten.”
Around the middle of this year, the division began work on the project. The municipal cultural councils in each province were asked to work together by the Bangkok office to pick three traditional meals for the main expert council in the nation’s capital. Three months later, the record was released.
Tam chin haeng( stir-fried sun-dried foods ), according to Wallop Namwongprom, vice chairman of the Chiang Mai Culture Council, may not be well-known to numerous visitors there.
” Many members of the committee suggested test drop( raw meat minced with body, spices, and herbs )” The food is served raw, so the panel didn’t pick it. Tam chin haeng was chosen because it is rich in native herbs after taking into account a variety of factors, including health problems. It’s a standard food that may soon be gone, he said.
On September 20, the Cultural Promotion Department will host the 77 food at the Thailand Best Local Food conference.
On September 21, 77 regional meals, people, and organizations that support the promotion of cultural identity will be honored at another event called Local Wisdoms and Cultural Heritage at the Thailand Cultural Centre.
In the future, the ministry intends to release a book detailing the 77 foods on the One Province, One Dish 2023 list.
” This is the first year that the project has been launched. We’ll continue the idea for the following month and create a new list to identify additional regional food, said Mr. Kowit.