สำนักงานราชบัณทิตยสภา

The Journal of the Royal Institute of Thailand Volume IV - 2012 157  ate, or if the restaurateurs were Thais. Americans who had close contacts with Thais or visited Thailand sought authentic Thai food. Consumers who appreciated authentic experiences often disliked ethnic food products that was cooked or produced by Americans or other ethnics. I said Sawasdee krap. Sabuy dee rua krab. He looked at me like I’m crazy. He said, “I’m not Thai.” I said, “I’m sorry. I thought you were Thai”. My wife said, “Anybody is here, Thai?” “No, we’re not Thai. We’re from Indonesia. We cook Chinese, but we know how to cook Thai.” We said, “Forget it”. I often go to Vietnamese restaurants and they’re all Chinese. I ask if they’re Chinese from Vietnam or China. If they’re from China, I don’t want to eat here. Thai food acculturation There are two degrees of food acculturation, eating and cooking. Americans mainly acculturated Thai processed food products through restaurant food since they rarely were acquainted with Thais or someone who cooked Thai food. They often started with widely available Americanised Thai food, the food that was adapted to suit the American palates. Thai food must be a favourite before becoming a part of daily life. At that point, Thai food is acculturated into American homes. Americans may start cooking Thai food for fun or adding Thai ingredients into their cooking. However, a respondent’s story conveyed a doubtful future for Thai food acculturation. It was a result of inadequate understanding of Thai cuisine and ingredients. Cooking Thai food at American homes presumably continues to be very rare. Today I put turmeric, green tea…I didn’t have any tomato so I just put fresh salsa in there and then Thai pepper…I don’t know how. I try, though. So I did the soup stuff. I started making the soup after I had Tom Yum. I try to make Thai style, Thai stuff with pepper. Now I put pepper in anything. Ratiwan Watanasin