The Development of Local Food to Food Set for Community-Based Tourism : A Case Study of Tha Pho Village, Chom Thong Sub-district, Muang District, Phitsanulok Province
Article Sidebar
Main Article Content
Abstract
The purposes of this current research were to 1) examine the local food wisdom, 2) develop the local food for tourism, and 3) analyze the nutritional value of local food. The OTOP inno-life tourism-based community, Tha Pho, Chom Thong subdistrict, Muang, Phitsanulok province were chosen as study area. This was a participatory action research in which data was gathered through an interview form, focus group, observation, and nutrition analysis. The sample groups used in this study were food academics, local food experts and local community leader. These results revealed that that family members handed down local culinary knowledge to their descendants through referencing traditional beliefs. Seasonal staples were used in regional cuisine. Local veggies and meat might be obtained through natural means. Most of the curry paste contains herbs from the region. The trip food card included four savory food recipes were roasted long beans, spicy mixed local vegetable soup (Kaeng Liang), chili paste with grilled fish and Fried salted fish. For three recipes for sweet were kanom piakpoon out of palm leaves, crispy noodles and banana in coconut milk. Each local recipe combined unique beliefs and wisdom. According to nutritional analysis, each serving of all dishes had between 165.13 and 440.21 kcal, 2.16 to 48.80 g of protein, 2.33 to 10.03 g of fat, and 12.50 to 52.32 g of carbohydrates.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของวารสาร สักทอง : วารสารมนุษยศาสตร์และสังคมศาสตร์ สถาบันวิจัยและพัฒนา มหาวิทยาลับราชภัฏกำแพงเพชร
ข้อคิดเห็นใดๆ ที่ปรากฎในวารสารเป็นวรรณกรรมของผู้เขียนโดยเฉพาะ ซึ่งมหาวิทยาลัยราชภัฏกำแพงเพชรและบรรณาธิการไม่จำเป็นต้องเห็นด้วย
References
Community Development office of Phitsanulok. (2018). Summary of results OTOP Navatiwithi Tourism Community Project, Phitsanulok Province. Phitsanulok : Provincial Community Development office of Phitsanulok, Community Development Department, Ministry of Interior. [In Thai]
Intakan, W. & Siwnguan, K. (2021). The Development of Local Food Recipes to Tourism Set Menus of Bang Krathum District, Phitsanulok Province. Phetchabun Rajabhat Journal, 24(1), 33-44. [In Thai]
Jinakeaw, S. (2015). Complementary Food from Local Raw Materials and Its Nutritive Values for 6 Months Old Infants. Master of Science, Nutrition Education. Chaing Mai : Chaing Mai University. [In Thai]
Kaimool, N. & Suwanpratest, O. (2020). From Local Wisdom to Tourist Set Menus: A Case Study of Ban Thung Luang, Kirimas District, Sukhothai and Ban Wang Won, Srisatchanalai District, Sukhothai. Journal of Community Development Research (Humamities and Social Sciences), 13(1), 109-117. [In Thai]
Ministry of Public Health. (2020). Dietary Reference Intake Tables For Thais 2020. Bangkok : Ministry of Public Health. [In Thai]
Ministry of Public Health. (2021). Guidelines of Thai traditional and alternative medicine on the prevention of the spread of COVID-19. Nonthaburi : Department of Thai Traditional and Alternative Medicine, 64 p. [In Thai]
Nitiworakarn, S. (2014). Mon Food Set Menus at Kohkred Community, Nontaburi Province. Journal of Cultural Approach, 15(28), 39-58. [In Thai]
Praditsathaporn, C., Doungtip, E., ITiin, N., Pinpu, M. & Wongkinee, W. (2017). Traditional Food Recipe in Phayao:Inheritance of Local Wisdom and the Nutritional Value. Area Based Development Research Journal, 9(4), 297-313. [In Thai]
Raynor, H.A. & Vadiveloo, M. (2018). Understanding the relationship between food variety, food intake, and energy balance. Current Obesity Reports, 7(1), 68-75.
Rinporm, C., Khlangwichian, P. & Pongnurak, P. (2007). Study on Sustainability of Homestay in the Lower Northeastern Part of Thailand. Nakorn Ratchasima : Nakhon Ratchasima College. [In Thai]
Sirichodnasakorn, C. (2016). The Development of Creative Local Food Innovation for Tourism Products in Petchaburi and Prachuap Khiri Khan Provinces. Doctor of Philosophy Program in Mamagement, Graduate School, Silpakorn University. [In Thai]
Sirichakwal, P., Sranacharoenpong, K. & Tontisirin, K. (2011). Food based dietary guidelines (FBDGs) development and promotion in Thailand. Asia Pacific Journal of Clinical Nutrition, 20(3), 477-483. [In Thai]
Srisukhontharat, S., Pratheep Na Thalang, S. & Kongmanee, N. (2020). Knowledge Management of Local Food Culture in Phangnga Province: Case Study of Thap Phut District. Journal of Human Society, 10(11), 45-52. [In Thai]
Thongoupragran, B. (2018). Local Food : Food Security in the Cultural Dimension: A Case Study of Ban Taling Daeng Community, Kanchanaburi Province. Princess of Naradhiwas University Journal of Humanities and Social Sciences, 5(1), 107-119. [In Thai]
Wongarun, W. (2019). Local Food Recipes Thongmongkol Sub-District, Bang Saphan District Prachuap Khiri Khan Province. Phranakhon Rajabhat Research Journal (Science and Technology), 14(2), 120-130. [In Thai]