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This research aimed to study the local food context and sets of local healthy menu for creating stories and cooking lessons of local healthy food based on communities’ identity for tourists in western region. Quantitative methods with participatory action research was used in this study. There were 2 sample groups in this study selected by purposive sampling. Group one consisted of 25 community leaders, the elderly, local people and farmer and group two consisted of 14 local philosophers, entrepreneurs and housewives. The research instruments used in this research were questionnaire, in depth interview, and cooking demonstration. The quantitative data were analyzed using descriptive text. The results showed that local food resources such as native, natural or seasonal vegetable were used as ingredients in all 5 provincial communities. Those vegetables included of wood apple, Sand Ginger leave, bamboo shoot, sour cucumber, madan, oak fern, and bracken. Wild spices such as Szetchwan pepper or Sichuan pepper were also introduced. The home-grown vegetables used were herbal plants, such as galangal, lemongrass, kaffir lime leaf, holy basil, and wild ginger. Sour vegetables were also used. Fishes and chickens were main meat in the recipe, especially freshwater fishes which are available in natural water resources. Food resources were mostly non-chemicals. The cooking process used less cooking oil and fat. These showed the identity of healthy menu in each community. Regarding sets of local healthy menu for creating stories and cooking lessons of local healthy food for tourists, there were at least 6 sets of local healthy menu selected for creating stories and linking to stories and cooking lessons. Each set menu had 5 food groups. There were stories about food history, cooking methods, community lifestyle and nutritional properties. Thai cuisine was a wise wisdom and herbs were used as part of community tourism activities to support, and conserve wisdom in food resources and local food. It was also a channel to create jobs and generate income for the community leading to the upgrade of healthy food learning tourism.
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