Knowledge Analysis and Classification of Thai Chili Paste
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Abstract
Thai chili paste is a food that reflects the wisdom and cultural identity of Thailand. However, the body of knowledge concerning chili paste still lacks systematic knowledge organization. The research entitled "Analysis and Classification of Thai Chili Paste Knowledge" aimed to analyze content, classify knowledge, and evaluate the knowledge classification of Thai chili paste by employing a qualitative research methodology. The research instruments consisted of a content analysis form for knowledge compiled from information resources containing content on Thai chili paste, covering books, research works, theses, research articles, academic articles, and electronic media, and an expert interview form for 5 experts to verify the accuracy, comprehensiveness, and completeness of the content. The research findings revealed that, initially, the knowledge of Thai chili paste could be classified into 5 categories. Subsequently, the classification was improved by considering the coverage of content in all dimensions; thus, the classification was expanded into 7 categories. The verification results by experts confirmed that all 7 knowledge categories possessed accuracy, comprehensiveness, and completeness, namely: 1) chili paste name, 2) country of origin, 3) region, 4) ingredients, 5) preparation method, 6) preparation process, and 7) taste, which were divided into 292 subcategories and 347 subdivisions. The results of this research can be applied as a fundamental structure for further development of a knowledge management system for Thai chili paste.
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บทความทุกเรื่องที่ลงตีพิมพ์จะได้รับการตรวจอ่านโดยผู้ทรงคุณวุฒิ ความคิดเห็นและบทความที่ปรากฏในวารสารนี้ เป็นของผู้เขียนซึ่งมิใช่เป็นความคิดเห็นของคณะผู้จัดทำ และมิใช่ความรับผิดชอบของสมาคมห้องสมุดแห่งประเทศไทยฯ การนำบทความในวารสารนี้ไปตีพิมพ์ซ้ำต้องได้รับอนุญาตจากคณะผู้จัดทำ
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