Parichat’s practice explores the intersections of food, memory, and community, using collaborative methods to examine how minority cultures and belief systems are often overlooked in dominant narratives. In her research, food functions as both a living archive and a political medium, grounding her engagement in everyday practices such as communal cooking, sensory mapping, and storytelling. Rooted in decentralisation and diaspora, her work generates dialogue that engages histories from below, transforming shared meals and collective culinary activities into spaces where overlooked histories and social structures, embedded in what and how we eat, can be reimagined.
She treats food as an active agent rather than a passive subject, foregrounding its role in shaping relationships, histories, and cultural resilience. Aroma and taste are central to this inquiry. Beyond flavour, these sensory experiences intertwine with memory, emotion, and cultural identity. In this way, Aroma + Taste = Flavour + Memory + Emotion + Experience. By tracing these interactions, her work demonstrates how personal and collective identities are shaped through workshops, residencies, and community collaborations, where cooking becomes both method and metaphor. These processes invite participants to inhabit their own sensory and cultural memories, producing collective experiences that challenge singular or linear narratives of history.
Her past projects illustrate these approaches. In Where Are We In-between the Food Chain? (2023), she worked with fisherfolk in Panay Island, Philippines, tracing how ecological and economic pressures shape local food systems; a parallel dialogue with dairy communities in Nongpho, Thailand, examined labour, sustainability, and the politics of consumption. Further collaborations with diasporic communities in Vietnam and the UK revealed how food traditions adapt under shifting ecological, economic, and social pressures. These experiences inform her ongoing inquiry into the ecological dimensions of food systems, considering how human and non-human labour, migration, and adaptation are woven into taste, aroma, and culinary practices in her current project at a coconut plantation in Thailand.
By positioning food as a living archive, her practice resists structures that flatten cultural difference, highlighting the everyday as a site of knowledge and resilience. Food becomes both a medium of continuity and a catalyst for reimagining social relations.