Guidelines to Promoting Local Cuisine for Gastronomic Tourism: Case study of Khanab Nak Community, Pak Phanang District, Nakhon Si Thammarat Province
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Abstract
The objectives of this research were 1) to explore the local raw ingredients used for cooking 2) to study local food and to lead to the creation of community food identity and 3) to give recommendations for promotion and development of Gastronomic tourism for Khanab Nak community, Pak Phanang district, Nakhon Si Thammarat province. The qualitative research was used to examines the accuracy of the data using the triangulation principle. The primary data were collected from the residences in the area’s local villagers, community leaders and local government organizations, using participatory observation methods, in-depth interviews and focus group discussion. Furthermore, secondary data were examined by researching documents, texts, articles, and related research.
The study found that Khanap Nak Community has potential of local food identity and is ready to promote for tourism in the area. By using creative economy concepts to create a tourism which called gastronomic tourism. Due to unique local wisdom and food culture that inherited into a uniqueness. Also the processed products derived from Nipa palm plants such Nipa palm sugar and Nipa plam veinegar with a variety from the ecosystems making it an outstanding raw ingredients for cooking, aside from many other sourses. According to the study, the researcher has propose the guidelines for promoting gastronomic tourism by proposing the concept for conservative, rehabilitation, dissemination and creation of added value. The approches including establishing new activities for tourists in Khanab Nak community to be used to promote tourism in the form of gastronomic tourism
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