Page 185 - The Journal of the Royal Society of Thailand

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รองศาสตราจารย์์ประย์ูร ทรงศิลป์ 175

Abstract: Using Vocabulary in the Khmer Gastronomy Cooking Methods

Associate Professor Prayoon Songsilp

Associate Fellow of the Academy of Arts,
Royal Society of Thailand

The Khmer people mainly eat rice with side dishes. Varieties of the

Khmer side dishes consist of meat, mostly fish and many kinds of vegetables,
especially those which can be found naturally. There are several ways of

side dishes cooking methods such as making food cooked by heating.
Several styles of cooking by heating are made basically and easily. Some

methods are influenced by other countries. Soup and curry are almost
similar. Their characteristics are difficult to separate or identify which one

is soup or curry.

In using vocabulary in the Khmer Gastronomy, it was found out that
the same cooking method had many different vocabulary uses. Moreover,

a single vocabulary could represent many different types of cooking.
Considering the different ways of using those vocabulary, different related

aspects which caused different vocabulary using were ingredients.
They consisted of ingredients, using ingredients in cooking, the amount of

ingredients, cooking steps as well as cooking details and utensils used in
cooking. For soup and curry which characteristics were likely similar could

be differentiate by curry paste and seasonings. Soup consisted of seasonings
that were cut into small pieces but curry had curry ground paste.

Most curry did not add chili in them but Pla-Ra was added instead.
Understanding of the Khmer culture and folkways as well as the Khmer

Gastronomy could contribute to the choosing of the appropriate
vocabulary relating to cooking methods for the same way understanding of

communication.

Keywords: using vocabulary, cooking methods, Khmer side dish, curry paste
and seasoning