Food and Transnationalism of Thai immigrants in Brunei

Abstract

Background and Objectives: Migration from Thailand to various regions has been an ongoing phenomenon and has been extensively studied in countries with a large population of Thai migrants. Thai communities abroad are often engaged in trade and food-related businesses, resulting in the widespread presence of Thai restaurants. However, migration to Brunei has received limited scholarly attention, particularly regarding the relationship between Thai migrants and the adaptation of food practices in the process of settlement. This article aims to: (1) examine how Thai migrants utilize food as a means of adaptation within Bruneian society; and (2) analyze the impact of Thai migration on Thai food culture in Brunei.
Methods: The study employs a qualitative research approach with a total of 20 participants, including government officials, experts, restaurant owners, food-related entrepreneurs, and Thai migrants residing in Brunei. Research methods comprise in-depth interviews, participant observation, and sensory analysis such as the examination of food presentation, aroma, and taste along with document and secondary data analysis.
Results: Findings reveal that food functions as a crucial tool for Thai migrants in adapting to life in Brunei within the context of transnationalism, wherein migrants maintain activities and connections between the country of origin and the host society. Food plays a significant role in facilitating both government and community-based migrant activities. Thai food adaptation manifests in three primary forms. First, the use of food to build networks among migrants for communication and engagement with institutions and within their community. Second, the use of shared culinary identity to foster social cohesion through community events and gatherings, in which food plays a central role. Third, the adaptation of Thai food as a means of livelihood through cooking for sale, operating Thai restaurants, or engaging in food-related enterprises.
Applicaion of this study: This finding can serve as a guideline for the government to support and promote Thai cuisine abroad, while fostering a nuanced understanding of culinary authenticity. These adaptive practices by migrants, reflecting the impacts of Thai migration, have influenced Thai culinary culture in Brunei, leading to modifications in food preparation, taste, presentation, and ingredients to align with Bruneian social norms, religious practices, and local preferences. Such adjustments pose challenges to the authenticity of traditional Thai cuisine.
Conclusion: Overall, the extensive adaptation of Thai food by the Thai community in Brunei has contributed to the global recognition and popularity of Thai cuisine, while simultaneously enhancing Brunei’s culinary diversity through the integration of international particularly Thai food.