Food wisdom in the Mu Ngoi ceremony
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Abstract
This research is phenomenological qualitative research. The objective is to explain the history and study the wisdom of food in the Mu Ngoi ceremony. The information provider is people with knowledge and experience about food in the Muang Ngoi ceremony who live in Mueang District, Kathu District, and Thalang District, Phuket Province. Five people were interviewed per district, totaling fifteen people, using a specific selection method. The research tools used were unstructured in-depth interview, and data were collected through in-depth interviews and non-participant observation. Data were analyzed using essence analysis. Reliability was checked using triangulation of information obtained from different informants.
The results of the research found that: 1) Ma Ngoi Ceremony is a ritual celebrating the first month of the family heir's birthday. It was influenced by beliefs from Chinese people who immigrated to settle in Phuket and has been practiced until the present. In the past, it was only practiced by families with sons. Later, it included the daughters as well. 2) There are 4 types of food in the Mu Ngoi ceremony namely; Ue pung, is made from glutinous rice stir-fried with oil and dried shrimp; Ang Ku, is a red dessert in a turtle shape; Ang tan, is a hard-boiled egg dyed red food coloring; and Huat koi, is a fluffy pink cake. Preparing food and offerings is the responsibility of family members. Food is arranged in woven bamboo baskets called Sia Na along with red paper which is given to relatives, where they receive souvenirs in return. The passing of wisdom of the Ma Ngoi ceremony is passed down in the family from generation to generation, but now this practice has decreased. Suggestions for this research are that this wisdom should be continued, and food in the Mu Ngoi ceremony should be applied as a product for tourism.
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