A STUDY ON THE CATEGORIZATION OF GASTRONOMY TOURISM PRODUCTS FOR ENHANCING SUSTAINABLE COMMUNITY-BASED GASTRONOMY TOURISM IN THAILAND

Abstract

This study aims to investigate community-based gastronomy tourism products in Thailand and analyze and systematically categorize gastronomy tourism products to develop a structured database that fosters sustainable development. Employing a qualitative methodology, the study reviewed documentary sources on gastronomy tourism as a critical driver of Thailand’s tourism economy, capitalizing on diversity of local ingredients and culinary heritage to delivery distinctive visitor experiences and sought to establish a classification framework based on experiential attributes and sustainability impacts. Key informants comprised operator from 11 strategically selected communities across five regions of Thailand. Data were collected via in-depth interviews, focus-group discussions, and participant observation during gastronomic events, and were analyzed using thematic content analysis. Findings indicate that community gastronomy tourism experiences in Thailand can be classified into four principal categories: 1) Ingredient Journey, emphasizing learning about ingredients origins and production process; 2) Local Menu Food Sensory, focusing on multisensory engagement through the five senses; 3) Culinary Co-creation, involving active tourist participation in cooking and creative food preparation; and 4) Gastroconnect, which uses food as a medium to convey local culture and identity. This systematic categorization supports the concept of “driving demand through supply development,” enabling more effective marketing strategies, database enhancement and efficient alignment of tourist demand with community resources, thereby promoting sustainable development across economic, social, and cultural dimensions.