Promoting and Developing Community-Based Tourism through Northeastern Thai Local Cuisine of Ban Kiri Wongkot, Nai Yung District, Udon Thani Province

Abstract

The research title is “Promoting and Developing Community-Based Tourism through Northeastern Thai Local Cuisine in Ban Khiri Wongkot, Na Yoong District, Udon Thani Province.” The study aims to: 1) explore the local ingredients used in preparing traditional cuisine to promote and develop community-based tourism; 2) study local cuisine to create a community identity that supports tourism development; and 3) develop guidelines to promote and enhance community-based tourism in Ban Khiri Wongkot, Na Yoong District, Udon Thani Province.  A mixed-methods approach was employed. Quantitative data were collected through questionnaires administered to tourists, while qualitative data were obtained from in-depth interviews with community members, entrepreneurs, and relevant stakeholders. The study result found that the local cuisine of Ban Khiri Wongkot has high potential for promoting community-based tourism, particularly through the use of local ingredients which were found in natural ingredients such as wild mushrooms, bamboo shoots, local vegetables, river fish, and naturally raised meat. These ingredients not only reflect local ways of life and local wisdom but are also safe, environmentally friendly, and attractive to tourists. In terms of local food identity, the findings reveal that local dishes are characterized not only by authentic Isan flavors but also present “cultural experiences.” through natural containers and dining atmospheres set in forests, along streams, and natural areas of the community to create impressions and foster a deep sense of emotional engagement among tourists. Guidelines for promoting and developing community-based tourism through local cuisine include the development of branding, packaging, and promotional media aligned with target markets, the organization of experiential learning activities such as food workshops, the establishment of local food brands, training in hygiene and service standards and the strengthening of marketing networks in collaboration with relevant agencies. In addition, most tourists indicated that local cuisine should receive systematic support, such as the organization of local food festivals and dissemination through online platforms, in order to elevate local cuisine into a form of “soft power” that generates income and fosters sustainable community development.