THAI FOOD : CULTURAL WISDOM FOR THE CREATIVE ECONOMY

Abstract

This research aims to 1) To study the development of Thai food from the past to the present and 2) To study and find guidelines to Development of Thai food for the creative economy. This research is qualitative research with Documentary Research. The population used in this research is data from primary documents and related secondary documents. The tools used in the research include : Research quality assessment form and research data recording form. Data were analyzed by taking all collected data and compiling, organizing, and categorizing the data sets to find relationships in the data that would be used to answer questions according to the research objectives and present data by descriptive analysis.

The study found that :

1. The development of Thai food from the past to the present is divided into 4 eras : 1) Sukhothai Era Thai food is simple, with rice and curry as the main ingredient, and fish as the main ingredient, 2) Ayutthaya Era Thai food is influenced by foreigners. But the staple food still has fish as an ingredient. There are dipping sauces. and using coconut milk from coconut spices are used in cooking, 3) Krung Thon Buri Era Thai food is similar to Thai food in the Ayutthaya Era. But Chinese food will have more influence on Thai food by starting to cook stewed and fried food, 4) Rattanakosin Era Thai food in this era will have a variety of foods, including snacks, desserts, savory dishes and one dish. It combines the wisdom of Thai food with international food and improves the taste to be harmonious in Thai style and become Thai food.


2. Driving Thai food for the creative economy is as follows : 1) Human resource development by focusing on personnel development to increase the capabilities of creative businesses, 2) Pushing for policies related to the creative economy in order to increase competitiveness in the world market, 3) Development of knowledge, skills, abilities of entrepreneurs and creative businesses. 4) Promotingproduction by using technology, innovation and R&D in all sectors related to Thai food production, 5) Policy driving and the continuous development of information related to Thai food, 6) Development and support of marketing channels related to Thai food both domestically and internationally.