Value Added to Gastronomy Tourism via Teaching and Learning of Thai Food

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Supharom Prasatkaew


This research article collected recipes of Thai royal food and studied the process of offering cooking classes to tourists. The concept of gastronomy tourism was used to explain types of tourism and trends in nowadays tourism. The concept of tourism system was used to explain markets and consumer behaviors that affect tourism, resulting in the  adjustment of tourism or tourism - related services to tourists’ interests and behaviors.

               The study reveals that some royal recipes and recipes in cookbooks that are intangible cultural heritage have different names but   similar ingredients and cooking methods. In some recipes, ingredients and cooking methods are adjusted so they are very different from royal    recipes. When royal savory and sweet recipes are compared with the  recipes taught in cooking classes for tourists, it was found that in some recipes, especially desserts, some ingredients are taken out and cooking methods are simplified. In terms of cooking classes, it was found that five sample cooking schools have designed different teaching and learning methods. One sample class shares myths and beliefs about food to    students although it still cannot be considered a food history data set. Another sample class takes students out to buy ingredients in the market so they have an opportunity to experience the way of life and the     atmosphere of markets in Thailand. Foreign learners love these activities. The author hopes that this study will be beneficial to cooking schools for tourists and can add value to food tourism.

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