Tracing the Culinary Heritage of Maha Sarakham: A Survey and Study of Endangered Traditional Dishes for Cultural Conservation

Abstract

        This article presents a survey and study of endangered local foods for conservation within Maha Sarakham Municipality, Maha Sarakham Province. Sixteen traditional dishes were selected from eight communities. A qualitative research approach was employed, incorporating field data collection, interviews with 50 local knowledge holders, and a review of relevant documents. The objectives of this study were: 1) to study and compile knowledge related to local cuisine in the urban communities of Maha Sarakham. The results revealed that local cuisine can be classified into 3 main groups, such as (1) fermented and processed foods, (2) curry and aom (Isan-style curry dishes), and (3) traditional desserts and local snacks. These categories reflect indigenous knowledge related to food resource management, the use of seasonal ingredients, and the relationship between food and community lifestyles, culture, traditions, and rituals, including the role of food in the local economic system; 2) to analyze the nutritional values derived from the main ingredients of traditional dishes. The findings revealed that local cuisine of the Maha Sarakham urban communities provide diverse nutritional values, serving as sources of proteins, carbohydrates, dietary fiber, vitamins, and minerals derived from biological resources in the local ecosystem, including plants, vegetables, herbs, and freshwater animals. In addition, the fermentation process, which is a distinctive characteristic of local cuisine, plays an important role in health, particularly in supporting digestive health and promoting beneficial microorganisms in the human body; and 3) to propose guidelines for conserving and promoting the transmission of culinary heritage in the context of contemporary society. The study found that many local dishes are facing the risk of disappearance due to social and economic changes as well as shifting consumption patterns among younger generations. Therefore, disseminating knowledge through digital media platforms, such as YouTube and TikTok, as well as printed media, is an important strategy for increasing awareness of the value of local cuisine among younger generations, encouraging community participation, and supporting the sustainable transmission of local culinary wisdom. The study highlights that local cuisine are not only sources of nutrition but also important cultural heritage that contributes to food security and sustainable community development.