DESSERTS IN TRADITION “HEET 12 KONG 14”: THAI PHUAN SOFT POWER ACCORDING TO THE KING’S PHILOSOPHY ENHANCE ETHIC TOURISM, NAKHON NAYOK PROVINCE

Abstract

This article is part of the King's Philosophy Project of the Communication Arts Department, Phranakhon Rajabhat University 2023 and integration of research, teaching, academic services and arts and culture services. The objective is to convey stories about dessert food in traditional merit-making ceremonies of Thai Phuan ethnic group, Nakhon Nayok Province that now continuing. It is a type of soft power that can be easily published to cultural tourists. By mainly merit-making events in Heet Sib Song (merit-making events in every each month in year), there will be special food and desserts prepared for each merit making event that requires the cooperation of people in community such as Khao Lam (sticky rice and coconut milk cooked in bamboo tube) in Bun Khao Lam Duean Ai (merit making event in first month), Khao Jee Phuan (fried pancake from sticky rice flour with coconut and sesame filling) in Bun Khao Jee Duean Sam (merit making event in the third month), Krayasart (stied dessert from mixing grains and sugar) in Bun Khao Sa Duean Kao (merit making event in the ninth month) and Khao Mao (dessert from steam young rice grain and grated coconut) in Bun Khao Mao Duan Sib Song (merit making event in the twelfth month) Including Khanom Khao Krayaku (stir dessert from young rice milk and sugar), Khanom Kab Moo (stir dessert from rice flour and pork fat). The Thai Phuan desserts are considered special foods that are prepared for only the traditional merit-making ceremonies. Therefore, "desserts" can be considered as a distinct food identity of Thai Phuan ethnic group. It is related to their way of life, traditions and beliefs. The identity of desserts in traditional merit-making events can be further developed into a creative economy, to promote ethnic tourism and is classified as an outstanding soft power.