Creative Local Wisdom in Huai Samran Basin for Gastronomy Tourism around Sisaket Rajabhat University

Abstract

The research of creative local wisdom in Huai Samran basin for gastronomy tourism around Sisaket Rajabhat University aimed 1) to study the knowledge of local food wisdom in Huai Samran basin around Sisaket Rajabhat University, 2) to study the needs of the community participation regarding local food wisdom in Huai Samran basin around Sisaket Rajabhat University, and 3) to study the methods of applying local food wisdom for gastronomy tourism around Sisaket Rajabhat University. The research was a qualitative research and was conducted under the framework of participatory action research. Methods of data collection used semi-structured interview by means of random sampling data with representative of 3 communities each 10 people; namely Ban Pho, Ban Nonchan, and Ban E-lok. Those 30 people were the key informants of this research. Qualitative data analysis consisted of content organization, conceptual linking, and content analysis. Then to concluded the research findings with describing illustrative diagrams. There was a focus group discussion with community leaders, local people, and a housewife groups who from 3 communities; namely Ban Pho, Ban Nonchan, and Ban E-lok; with a 7 participatory action process that were, 1) assessing community needs, 2) setting objectives, 3) defining content, 4) choosing learning methods, 5) creating a project, 6) designing learning process, and 7) organizing learning process.

The research found that there had local ingredients were discovered from Huai Samran basin for use as food for 2 categories; 1) tangible food wisdom which consisted of food consumed in daily and consumed for medicine. All raw materials were nutritious to the body and had properties to help maintain balance in the body as well as prevention and treatment of many diseases such as antioxidants, to reduce cholesterol, to nourish the heart, to nourish the blood, to nourish the brain, to reduce fever, to prevent cancer, to prevent ischemic heart disease etc. 2) intangible food wisdom which consisted of food using religious ceremonies and traditional merit events. Villagers would bring food such as boiled chicken, boiled eggs, sticky rice, red sparkling water, white liquor, betel, cigarettes and bananas to Luang Pu Ong Dam (ancestor who passed away) to pay their respects and to request blessings from the spirits of the ancestors to protect the living things, including people, plants, and animals living in the community, including using food for religious ceremonies, ancient traditions and various festivals. The community participation needs regarding the extension of local food wisdom in Huai Samran basin around Sisaket Rajabhat University by participation in designing the 12 creative menus; 1) savoury leaf wraps in crispy golden cup, 2) bamboo grass boiled with pandanus leaf, 3) ant eggs spicy salad with herbs, 4) grilled Isan bamboo sausage, 5) fried chicken with herbs, 6) steamed bamboo shoots, 7) spicy mixed mushrooms soup with herbs, 8) Huai Samran spicy salad, 9) snake head fish chili coconut sauce served with rice vermicelli, 10) sticky rice balls in sweet coconut milk, 11) yam-bean in syrup and coconut milk, and 12) cendol in sweet coconut milk. Those 12 creative menus were used for simulating gastronomy tourism model by 4 types; 1) touring at important places and tasting local food; 2) touring in food festivals; 3) opening a local culinary training course and 4) staying in a homestay with local people as well as were used for creating program tour on gastronomy tourism associating 3 target communities in order to be a guideline in applying local food wisdom for gastronomy tourism around Sisaket Rajabhat University.