This qualitative research examined food resources, food types, ingredients and cooking methods as well as food used in rituals of the Kui ethnic group. The data were collected by participatory observations and interviews of the Kui at Ban Ku village in Tambon Ku, Prang Ku district, Srisaket province. The conceptual framework was based on Functionalism. The study findings revealed that geographical aspects of the village with water sources enabled the villagers to obtain food from nature, grow vegetables and raise livestock. Food sources included farmland, forest and natural waterways. The food included rice, vegetables, fruits and sweets. Plain rice was the staple food and sticky rice was eaten at rituals. The most important meals were breakfast and dinner, and everyone in the family ate together at the same time. The main dishes were chili paste, fermented fish and curries. Food was not kept for the next meals. Food surplus was preserved for future consumption. The Kui continue to be both Buddhists and animists. In the view of the ethnic group, food has been used both for daily consumption and in rituals realated to ancestral spirits. Food culture and consumption have been related to taboos and practices. Nowadays, the Kui eat both ethnic and Thai foods. Certain dishes are a mixture of Lao and Khmer foods. Others are identified as local dishes, but could not be specified from which ethnic groups they originated. Such dishes have been supported by community members to become small businesses in the community.