The Committee
- Takes note that Thailand has nominated Tomyum Kung (No. 01879) for inscription on the Representative List of the Intangible Cultural Heritage of Humanity:
Tomyum Kung is a traditional prawn soup from Thailand. The prawns are boiled with herbs, including lemongrass, kaffir lime leaves, galangal root and shallots, then seasoned with local condiments. It has a recognizable aroma and vibrant colours, and combines many tastes, including sweet, sour, savoury, spicy, creamy and slightly bitter. The dish originated among the Buddhist riverside communities in the Central Plains of Thailand, a plentiful region that for centuries has been the main production area of the nation’s food. These communities traditionally avoided killing large animals, preferring to eat the naturally abundant freshwater prawns. This preference, combined with their local knowledge about medicinal herbs, led to the development of the dish, which is believed to promote energy and wellness, particularly during the monsoon season. The related knowledge and skills – including the cooking, the selection of herbs and other ingredients, and the conservation of the environment – are transmitted orally, within families and at social and cultural gatherings. As the dish’s popularity has grown nationally and internationally, it is now also transmitted through restaurants, organizations, schools and universities. Tomyum Kung is a reflection of Thai Buddhist values and the embodiment of traditional knowledge of the local environment and resources.
- Considers that, from the information included in the file, the nomination satisfies the following criteria for inscription on the Representative List of the Intangible Cultural Heritage of Humanity:
R.1: The element Tomyum Kung is a traditional prawn soup from Thailand, representing the culinary wisdom of riverside communities in the Central Plains of Thailand. Bearers and practitioners of the element include agricultural and waterfront families of central Thailand, chefs, restaurant owners, community leaders and others. The related knowledge and skills – including the cooking, the selection of herbs and other ingredients, and the conservation of the environment – are transmitted orally, within families and at social and cultural gatherings. The element is also transmitted formally through schools, colleges and private agencies. The element reflects Thai Buddhist farmers’ values of simplicity and mercy, and the notion that food does not necessitate killing large animals. The element is shared as a meaningful cultural practice that unites families through social interactions and rekindles bonds.
R.2: The nomination form identifies several aspects of sustainable development linked to the element but does not provide detailed explanations on how the element contributes to these aspects. Nonetheless, the information submitted by the State Party as a whole and the accompanying statements from a variety of community representatives sufficiently demonstrate the element’s contributions to food security, health and well-being, quality education, inclusive economic development, environmental sustainability and social cohesion.
R.3: The nomination file lists past and current safeguarding measures which include river revitalization initiatives and research and documentation projects targeting food campaigns for domestic and international markets. Proposed safeguarding measures include additional environmental management programmes and research projects for freshwater prawn farming and the promotion of organic culinary herbs. The community also recommended a set of safeguarding measures to safeguard the element from outside influences and to promote the practice and its health benefits through television programmes, curriculum development, capacity building and food safety awareness.
R.4: The file demonstrates community participation in the nomination process in various stages. In 2019, the State Party consulted stakeholders to discuss the possibility of nomination, the social functions and cultural meanings of the element, and its current status. They also consulted with Thai cuisine professionals and teaching staff from well-known academic institutions, cooking schools, and training centres. A focus group and an expert meeting were conducted by the Department of Cultural Promotion, with the participation of national living heritage experts. Finally, a public consultation meeting was held to review the information and recommendations of the past safeguarding activities and propose new ones, and to obtain consent to nominate the element to the Representative List of the Intangible Cultural Heritage of Humanity.
R.5: The element was included in the National Inventory of Intangible Cultural Heritage in 2011, which is managed and updated by the Department of Cultural Promotion, Ministry of Culture. Ongoing studies by local and national experts contribute to the regular updating of the information contained in the inventory, with updates carried out at least every three years.
- Decides to inscribe Tomyum Kung on the Representative List of the Intangible Cultural Heritage of Humanity;
- Commends the State Party for an excellent video which displays broad consent from the communities concerned and demonstrates the participation of the communities in the nomination process and the identification of a comprehensive set of safeguarding measures.