This is a traditional food exploration which we are focusing on explore tradition in Cambodia, story behind each dish, to understand the transformation of Cambodian traditional foods from the past to the present and future and discover and share how food impacts family, society, and culture. To find good answers for our goal, we need to go on the trip and interview some of the professional chefs to see the different perspective from them. As we interviewed them, we found two different definitions of Cambodian food and Khmer food. From a perspective of chef Joannes Riviere who own Cuisine Wat Damnak restaurant in Siem Reap said that “Cambodia food and Khmer food is different. Cambodia food is some kind of food that influenced by other countries but has been eaten in Cambodia a long time ago. For Khmer food is foods or recipe that created by our ancestors themselves.” For chef Kethana who own Sugar Palm restaurant in Siem Reap said that “There are no differences between Cambodia food and Khmer food.” To end our exploration successfully, we had created a blog called “Khmer Cuisine”.
