Food is important for human beings in order to live. It is one thing that can show culture identity and significant in mental response of human need. Isan food has a simple cooking method, convenient, fast and the taste has identity itself. It is easy to make and is strong-flavored, but it is also filling and nutritious. Many of the ingredients are things that can be found near the home or out in the fields - herbs and climbing vines or plants that grow near water. The meat used might be squirrels, birds, frogs, certain kinds of insects or small frogs. There are several ways to cook like grill, boil, Lab and Koi. A Spicy taste is created by adding hot and dried chili. A Salty taste can be regarded as an important taste that is an identity of Isan food, which derives from adding pickled fish and salt. A Sour taste is from tamarinds, ants and olives. So, Isan food is actually a good taste created by using natural resources. Condiments are food ingredients that the Isan people have been using for a long time. Isan food has a taste which is bold and hot that makes Isan food appear outstanding. Isan food brings ingredients from the local area that are mixed together to create a mellow taste. The well known dishes are especially known as the good taste of Pla Ra (pickled fish), which is put as an ingredient in a variety of foods. The difference between the wide varieties of food caused to use a lot of condiments and also lead the food to have its own remarkable identity. Not only are there a lot of Isan restaurants in the North East, but you can also find Isan food and restaurants in almost every part of Thailand, including other countries. Nowadays, condiment processing in Thailand has increased the convenience of cooking and has proved an easy way for a consumer to store and use. While Thai people are firmly carrying on their own original taste, the condiment industries continue to rise and continue to grow, not only inside the country but also extended worldwide. Some people spread out its use to other countries, together with the trend of consuming healthy food. Supporting the policy of Thai cuisine to be part of the world cuisine is the impulse of expanding Thai condiment trade and get along with Thai restaurant that continue grow in a lot of places in the world. However, almost all of the condiment industries both inside and outside the country still appear in the shape of the condiment. There has actually only been a few serious studies or condiment production of Isan food. Therefore, researchers are interested in this topic.
MATERIALS AND METHODS
Using qualitative research for the gathering of data from the concerning document and the data from fieldwork by using purposive sampling. The fields of study are Kalasin, Khon kaen, Maha Sarakham and Roi-Et. The entire provinces have the places of local culture about Isan food and the original application of Isan food ingredients. The ingredients of the condiment have been produced and in the present and very popular among consumers worldwide. There are 5 types of food that were chosen to be the proposition; Kaeng Wai, Kai Yang, Tom Kai Ban, Mok Lab Pla Thong and Om Pla. So, there are three restaurants for each type. The approach and appliance that was used in gathering the data are primary survey form primary survey form, participation observation, non-structure interview form and focus group discussion with a group of totally 71 informants. They includes; (1) key informants group which includes 11 experts in food technological and restaurant owners (2) Casual group which includes15 cooks, Isan food ingredients applier and tester (3) General group which includes 45 people such as members of the general public and consumers. The Investigation is conducted by using methodological triangulation, inductive analysis and typological analysis. The results are presented by means of a descriptive analysis.
The local wisdom for production of condiment Isan food: The most commonly used plants are easy to find in...