What were the eating habits of the Khmers in the 9th century? During the period of the Khmer Empire, from the 9th to the 15th century, the population’s diet was in constant evolution, reflecting the vitality of the civilization itself.
The Khmer Empire was renowned for its sophisticated irrigation systems and vast trading networks. Its privileged geographical location also contributed to the emergence of a diverse culinary landscape, reflecting the multicultural influences of this ancient power.
Staple foods
In the Khmer diet, rice and fish played a predominant role, forming what could be described as the ‘backbone’ of this historic diet. Rice, in particular, was cultivated using sophisticated hydraulic techniques, resulting in several harvests a year. In addition, the abundance of freshwater fish, particularly from the waterways and imperial fisheries, testified to the richness of the region’s fishery resources.
Other delicacies
Fish consumption was not the only determining factor. The Khmers also ate crustaceans, frogs, prawns and snails.
As for fruit and vegetables, a wide range of vegetables and fruit were grown, including onions, mustard, chives, aubergines, watermelons and bananas. The presence of fruits such as pomegranates, sugar cane and lotus blossoms also testify to the extensive use of diverse plant resources. Soups were often made from coconut milk, with coriander, mint or lemongrass. These herbs, which are still essential elements of contemporary Cambodian cuisine, bear witness to the persistence of culinary traditions in Khmer culture.
In addition, the influence of trade and cultural exchanges played a decisive role in the evolution of the culinary traditions of the Khmer Empire. Indian, Chinese and European influences helped shape the empire’s cuisine, marking its taste identity through the introduction of new spices and culinary techniques.
Food customs
In ancient times, meals were often served in bowls made from woven leaves, a testament to the ingenuity and simplicity of Khmer culinary practices. The emphasis on communal meals and the use of local ingredients underline the importance of community and sustainability in Khmer culinary culture.
Influence on neighbouring countries
It is undeniable that the cuisine of the Khmer Empire exerted a significant influence on the culinary traditions of adjacent cultures, particularly in South-East Asia. This influence was facilitated by the empire’s strategic position and extensive trade networks, which enabled the exchange of ingredients, culinary techniques and cultural practices. The influence of Khmer cuisine on Thai cuisine is particularly notable. The similarities between Cambodian dishes and those of Central Thailand, such as sour fish soups and coconut-based curries, are an eloquent illustration.
Influence on the cuisines of Isan and Laos
The Cambodian practice of fermenting fish, known as prahok, has been adopted by the Thai region of Isan (under the name ‘pla ra’) and by Laos (under the name ‘padaek’). This fermented fish paste is an essential part of these cuisines.
Influence on Vietnamese cuisine
The Khmer Krom community in the Mekong Delta introduced Cambodian spices, curries and fermented foods into Vietnamese cuisine. This influence is reflected in dishes such as bún nước lèo and bún mắm, which bear witness to the cultural interaction between the Vietnamese and Khmer communities.
In addition, Vietnamese dishes such as lẩu mắm and canh chua have been adopted by the Khmer Krom community. This illustrates a reciprocal exchange of culinary practices between the two populations.
Influence on regional cuisine
The use of aromatic herbs and spices such as lemongrass, galanga and kaffir lime leaves is characteristic of Southeast Asian cuisines. It also illustrates the influence of the Khmer Empire on regional culinary practices.
The culinary heritage of the Khmer Empire continues to shape the flavors and traditions of Southeast Asian cuisine, with an emphasis on local ingredients and communal dining practices.
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