The Preservation and Adaptation of Arab Cuisine Culture in Sukhumvit Area, Bangkok

Abstract

This article aimed to investigate the preservation and adaptation of Arab cuisine culture in the Sukhumvit area by employing qualitative research through participant observation and in-depth interviews. The target group is eight Arab restaurant entrepreneurs in Sukhumvit Soi 3 – 3/1. The study discovered that Arab cuisine identities included 1) rice or pita bread are the main ingredients, admiring served with meat like kabab. Arab dessert consisted of date palm and nuts (Fattah) served with tea or coffee after the main dish. 2)  Arab tableware culture revealed that the meals are served on the floor. The menu was written in Arabic. Drinking water, vegetable or meat soup, fresh vegetables, and sauce are provided. Hands are used instead of utensils for having a meal. The cultural adaptation is divided into three periods. First (before 1987 to 2006), most Arabians rarely adapted their culture to further establishments. The taste remains initially and exclusively focuses on Arab customers. In the second period (2006 to 2019), international cuisine and healthy food became trendy among Thai customers, resulting in the adaptation. Thai and Muslim cuisine is served in Arab restaurants; they also promote their local dishes to Thai customers. In the current period (2019 to present), most entrepreneurs adapt their businesses to reach more customers during the COVID-19 crisis. Food applications are incorporated to help sustain and promote a better attitude of local people toward Arab cuisine.