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Princess Maha Chakri Sirindhorn Anthropology Centre
Ethnic Groups Research Database |
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Record |
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Subject |
Yong,food,Lamphun,northern region |
Author |
Phikul Boonmakat |
Title |
A study of Yong recipes |
Document Type |
Thesis |
Original Language of Text |
Thai |
Ethnic Identity |
Yong,
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Language and Linguistic Affiliations |
Tai |
Location of
Documents |
Sirindhorn Anthropology Center Library and Chiang Mai University Library |
Total Pages |
109 |
Year |
2001 |
Source |
Department of Nutrition Studies, Faculty of Graduate Studies, Chiang Mai University |
Abstract |
There are 47 recipes used by the Yong ethnic group, divided into 19 curry recipes, 14 chili paste recipes and 14 other recipes. Cooking methods include frying, grilling and mixing. The foods are full of nutritional value. Important ingredients include fermented fish, salt, anchovy paste, lemon grass, galangal, turmeric, kaffir lime leaves, garlic, shallots, and coriander. Daily foods are similar to those eaten for important festivals. Local fruits are also popular like bananas, mangoes, pomelos, and santols.
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