GUIDELINES FOR THE PRESERVATION AND TRANSMISSION OF LOCAL FOOD CULTURE FOR SUSTAINABILITY

Abstract

The objectives of the research were to 1) Examine the physical context of Prajan Subdistrict in Pattani Province, 2) Gather knowledge of Prajan local food culture, and 3) Transfer knowledge to the target community in activities designed to foster awareness, preserve and conserve the traditional local food culture of Prajan, Yarang District, Pattani Province. This is a qualitative research study using a purposive sampling method, selecting a total of 110 people, consisting of 15 community leaders, local officials and experts in local food, housewives and youth who were interested in cooking, totaling 15 people, and 80 youth students. The method used was interviews, with content analysis, and presented in a descriptive manner through storytelling.The result found that Prajan Subdistrict is characterized by its flat, fertile terrain, which is well-suited for agriculture. This geographic feature has contributed to the community's food security and established Prajan as a renowned source of local culinary specialties in Pattani Province.The distinctive local foods of Ban Prajan community are Lakso (Rice Noodles) and Laksae as more than 15 households in Prajan subdistrict have been producing Lakso and Laksae commercially and it is considered as an occupation traditionally passed down through generations. The study identified 23 distinct food items in the Ban Prajan community, all of which are locally produced and sold by residents. These foods are deeply intertwined with the community's way of life, cultural traditions, and the various festivals celebrated throughout the year. The study also revealed two key knowledge transfer activities for the target groups: 1) An awareness-raising initiative focused on the preservation of local food traditions, and 2) A training program aimed at equipping housewives and youth in the Prajan community with skills to preserve local food knowledge and generate income. Both activities can serve as a guideline for developing a local development plan for the Prajan Subdistrict Administrative Organization, as a way to preserve and conserve the local food culture in a sustainable manner respectively.