Transmitting Culinary Heritage through Product Design: The Cases of Pattani Sweet Salt and Pickled Sator

Abstract

Pattani sweet salt is a significant local ingredient derived from traditional salt farming methods that have been preserved through generations. It plays a vital role in food preservation and serves as a fundamental component in Southern Thai cuisine, particularly in pickled sataw, a dish recognized for its distinctive taste and production techniques. However, the transmission of culinary knowledge regarding the use of sweet salt in traditional food preparation encounters two primary challenges: 1) inaccuracies in recipe dissemination, including inconsistencies in ingredient proportions, and 2) the diminishing cultural context associated with sweet salt, leading to a lack of awareness regarding its origins and production processes. These challenges contribute to variations in the taste of pickled sataw across generations, potentially resulting in the loss of its original identity. This article examines the preservation and transmission of culinary heritage through the case study of pickled sataw from Pattani, emphasizing
the pivotal role of Pattani sweet salt in defining its unique flavor profile. Furthermore, it proposes a design-oriented approach to developing tools that facilitate the accurate and meaningful transfer of traditional culinary knowledge. The study integrates
two key design principles: Functional Design, which focuses on creating precise measurement tools to enhance accuracy in the use of sweet salt, and Emotional Design, which seeks to embed cultural narratives within product design through forms and aesthetics inspired by the visual imagery of salt fields. By synthesizing these approaches, the proposed design solutions aim to reinforce both the technical precision of food preparation and the preservation of cultural heritage, ensuring the sustainable transmission of Pattani’s traditional food practices to future generations.