Food Identity of Songkhla Province toward Creative City of Gastronomy

Abstract

This research explored the food identity of Songkhla Province, emphasizing its unique regional characteristics to elevate Songkhla’s cuisine to an international standard. This initiative is regarded as a key foundation for positioning the province as a UNESCO Creative City of Gastronomy. A qualitative research approach was employed, with data gathered through document analysis and in-depth interviews with 39 key informants from the government sector, private businesses, and civil society. These informants were selected from three districts—Mueang Songkhla, Hat Yai, and Singhanakhon, which clearly represent the province's food identity. A Semi-structured interview approach was utilized for data collection with the data analyzed through content analysis. The findings revealed that 1) Songkhla’s well-known and distinctive foods are categorized into four main groups: 31 savory dishes, 22 snacks or desserts, 16 ingredients, and 8 seasonings. 2) The key features of Songkhla’s food identity reflected its geographic advantages in sourcing local ingredients, inherited local wisdom from generation to generation, unique ingredients that distinguish from other regions, and the influence of multiculturalism, blending different traditions. Additionally, the quality and value of its food surpassed its price, with Songkhla’s cuisine playing an important role in driving tourism. 3) Given the cultural and economic significance of its food identity, Songkhla has strong potential to be recognized as a Creative City of Gastronomy. However, other criteria must also be considered, and stakeholders must implement concrete strategies to elevate food standards to an international level. It is essential to foster systematic collaboration across various sectors to ensure effective and sustainable development.