Thammasat Journal

The Diversity of Sexual Orientation Found in the Buddha’s Time

Sumalee Mahanarongchai, Thanasith Chatsuwan — Mon, 29 Dec 2025 00:00:00 +0700

This research article studies the diversity of sexual orientation through Pali names signifying people with sexual orientations diverted from the normal binary, which were perceived and called by monks in the Buddha’s time in analogy with the meaning of sex, sexual orientation, and sexual diversity, defined and categorized in the contemporary West. The purpose is to understand people's sexual diversity in early Buddhism. The study reveals that we can categorize people with sexual diversity in Buddhism by applying Western criteria. Also, there is a judgment of acceptable or unacceptable sexuality and sexual orientation made by monks through the allowance for ordination. People who have too much sexual diversity are incapable of being allowed for ordination, consisting of the group of intersexual persons (Ubhatobayañjanaka) who have variant sexuality driven by sudden and unpredictable lust, and the groups of Napuṅsakapaṇḍaka, Opakkamiyapaṇḍaka, and Pakkhapaṇḍaka, who are believed to have various types of defective sexuality due to their inverse sexual trajectory against their physical sex. These two groups have immensely variant sexual orientations, unable to determine their sex and gender. Their sexual diversity, thus, is negatively viewed by the Sangha community in the Buddha’s time.

Creation of a 100-year-old Javanese Muslim Food Culture Network Storytelling for Food Tourism Value Added: Jakkraphong, Haroon, Suan Luang, and Yawa communities, Bangkok

Ong Bunjoon — Mon, 29 Dec 2025 00:00:00 +0700

This research is a qualitative research project that aims to analyze the stories of a 100-year-old network of Javanese Muslim food culture in order to increase the value of food tourism. It is a case study of the Chakkraphong, Haroon, Suan Luang, and Yawa communities, Bangkok. The “Java” culture is a high culture that has been integrated into Thai society uniformly among both the common people and the royal court. Even though “Java” is a small group of the Muslim minority in Thailand, the Javanese are the majority ethnic group, and Javanese culture is the main culture of Indonesia, a country with the largest Muslim population in the world. Even though Halal food is a religious requirement, it does not cover the meaning of food culture. Findings from the study are as follows: food contains historical stories, maintaining ethnicity, traditions, rituals, and cultural exchange. Creating cultural networks through food culture capital increases the value of food tourism with local identity through stories, besides creating bargaining power. It also brings income and builds a strong community, reproducing food history through stories, increasing the market value of food products, and is therefore an important goal of the government to be a leader in the production and export of food products and agricultural products with Halal standards to new target markets, Muslim countries of 2,000 million people around the world. This is in line with the policy of “12 Festivals, 12 Months” which specifies that April is the month of “Halal Food Festival After Sunset” in Bangkok. It reflects the goal of opening up to a large new market, both as a source of Halal food production and as a Halal food tourism destination. Creating knowledge through research in the form of Muslim food culture in Bangkok is therefore important as a national and international food culture network.

When Audiences Become Producers: What are Community Members’ Learning Preferences and Narrative Choices

Phattar Burarak, Nattha Nantanthi — Mon, 29 Dec 2025 00:00:00 +0700

This study examines the power of knowledge determination and narrative production by ordinary citizens empowered through communication training at the Community Media Learning Center, University of Phayao. Utilizing qualitative research methodology, data were collected via participant observation during training processes and content analysis of both training materials and participants’ media productions content. The research aims to investigate the knowledge and skills acquired in media production and understand the community issues participants choose to communicate through their content. Findings reveal that participants predominantly focused on the principles of citizen communication and mobile phone-based media production skills, with narratives primarily centered on local community happenings and activities. This reflects a shift from audience to producer, where target groups prioritize knowledge and skills aligned with community journalism characteristics, utilizing tools they own and can easily access.

The Comparison of Battle Formations between Kautฺilya’s Arthaśāstra and Kāmandakī’s Nītisāra by Kāmandaka

Hathairat Bunkong, Chanwit Tudkeao, Boondarika Boonyo — Mon, 29 Dec 2025 00:00:00 +0700

The purpose of this study is to examine the deployment formation in battle in Ancient India, mentioned in Kauṭilya’s Arthaśāstra, composed in 400 BC, and Kāmandakīyanītisāra, composed in the 3rd- 6th century. The study aims 1) to study the military formations in Kauṭilya’s Arthaśāstra and Kāmandakīyanītisāra, and 2) to compare the military formations between these two texts. The research employs a qualitative method, using three Sanskrit versions of both texts as primary sources. The process begins with translation and content analysis. The study reveals that, during the deployment, the king is suggested to split his army into smaller detachments (Anīka), that serves as a building block for a formation (Vyūha), which consist of four main formations, i.e., staff formation (Daṇḍa Vyūha), snake formation (Bhoga Vyūha), circular formation (Maṇḍala Vyūha), and dispersed formation (Asaṃhata Vyūha). Deployment formations in both Kauṭilya’s Arthaśāstra and Kāmandakīyanītisāra are relatively similar, leading to the conclusion that Kāmandakīyanītisāra might have been influenced by Kauṭilya’s Arthaśāstra while maintaining its own originalities.

Effects of the K-O-L-A-E Model on Youth’s Perceptions, Attitudes, and Behaviors in Knowledge Management to Convey and Preserve Arts and Crafts, Kolae Boat Model in Narathiwat Province

Abdullah Chelong, Mareekee Madeng — Mon, 29 Dec 2025 00:00:00 +0700

This quantitative article aimed to examine the effects of the K-O-L-A-E model on youth’s perceptions, attitudes, and behaviors in knowledge management to convey and preserve arts and crafts, Kolae boat model, in Narathiwat province. Purposive sampling was used to select the participants, which were 15 volunteer youths from Ban Thon, Narathiwat. Data were collected using a learning program and a questionnaire and analyzed using mean, standard deviation, and t-test. The results showed that: 1) the level of perception before the program implementation was low ( x̅ = 1.62), while the level after the implementation was high ( x̅ = 4.35), 2) the attitude was at a low level ( x̅ = 1.68) before the study and at the highest level ( x̅ = 4.56) after the study; likewise, 3) the level of their behavior was low ( x̅ = 1.92) before the implementation, and high ( x̅ = 4.18) after the implementation. In summary, the overall levels of perception, attitude, and behavior were significantly higher at the .01 level after the program implementation.

Planning Recreational Learning Activities to Foster Critical Thinking, Problem-Solving, and Collaboration Competencies in Secondary Education

Natsuangkorn Kongchulagul, Pholphiphat Sukpattee — Mon, 29 Dec 2025 00:00:00 +0700

This research 1) formulated guidelines for a learning management model; 2) constructed the model; and 3) examined its results. Research methods included developing a model, consisting of : a) a learning plan title, b) class sessions, c) learning competencies, d) learning activities, e) studying media, and f) evaluation. The quality of the instruments was verified by experts, following the standards of the American Evaluation Association (AEA), with a median value of 5.00 and interquartile range (IQR) of 0.00. Data were collected by formative, including student competency, measures. Content accuracy was checked by analyzing values from the consistency index, with reliability, discriminatory power, and difficulty attaining values of .50, .70, .20 and .20-.80, respectively. The quality of evaluation form was verified by pilot use through the process of extracting lessons using the After Action Review (AAR), as well as model development trial and evaluation. The sample group of 20 participants, chosen by purposive selection, was taught ten 90-minute lessons. Data was compared before and after the program using the paired sample t-test. The results showed that, post-experiment, secondary school students had higher competency than before, with a statistical significance at the .05 level.

Creating Sustainability in Restaurant Business to Lead Toward Green Restaurants in a Low-Carbon Society: A Case Study of Koh Samui, Surat Thani Province

Sunsanee Wongsawat, Prach Punnasuparom, Charoenchai Agmapisarn — Mon, 29 Dec 2025 00:00:00 +0700

By 2030, Thailand needs to reduce greenhouse gas emissions by 20-25% and achieve carbon neutrality by 2050 under the “Paris Agreement.” The tourism sector is considered a major contributor to greenhouse gas emissions, especially the restaurant business, which generates a large amount of food waste. Koh Samui in Surat Thani Province is a popular tourist destination recovering from the COVID-19 crisis. The restaurant business is an important part of the tourism sector there but also contributes to environmental problems. Therefore, businesses must be managed under the concept of a low-carbon society by reducing carbon dioxide emissions. This research aims to study ways to create sustainability for restaurants on Koh Samui, leading to green restaurants in a low-carbon society. The study used qualitative research with a phenomenological approach, involving managers and owners of 28 restaurants on Koh Samui. It was found that most businesses implement green restaurant practices, such as sustainable energy and water use, and waste management. However, there are still issues with educating staff about low-carbon society concepts. Since food waste is considered, a major problem affecting the sustainability of the restaurant business, the study presents three approaches to creating sustainability: before cooking, during cooking, and after cooking.

Psychological Capital and Psychological Well-Being of Personnel in the Hospitality Industry

Pongsavake Anekjumnongporn — Mon, 29 Dec 2025 00:00:00 +0700

This research article aims to 1) study the levels of psychological capital and psychological well-being of personnel in the hospitality industry, 2) compare the psychological capital and psychological well-being of personnel in the hospitality industry with different backgrounds, and 3) study the relationship between psychological capital and psychological well-being of personnel in the hospitality industry. Questionnaires were employed from 484 personnel in the hospitality industry, selected by multistage sampling. The data were analyzed using descriptive statistics; frequency, percentage, mean, and standard deviation; and inferential statistics: independent sample t-test, one-way analysis of variance, and Pearson’s correlation coefficient. The research results are as followed: 1) the psychological capital and psychological well-being levels of personnel in the hospitality industry were high, 2) personnel with different monthly incomes showed different levels of psychological capital (p<0.01)., and those with different ages, marital status, job divisions, and working experience shoewd different levels of psychological well-being (p<0.01, p<0.05), and 3) the psychological capital of personnel in the hospitality industry was positively related to the psychological well-being (p<0.01). The practical implications from this research can be used as guidelines to promote or develop psychological capital and related psychological well-being in accordance with the differences in backgrounds of personnel in the hospitality industry.

The Study of Wellness Hotel Attributes Component in Thailand

Daranee Artharn, Kaedsiri Jaroenwisan , Virog Jadesadalug — Mon, 29 Dec 2025 00:00:00 +0700

This qualitative research aimed to explore the characteristics of wellness hotels in Thailand. The research sample consisted of 20 Thai wellness hotel experts who were purposively selected. Data were collected through semi-structured interviews and analyzed using thematic analysis The findings revealed that the unique characteristics of Thai wellness hotels focus on promoting physical and mental well-being through specialized services and facilities. The level of service and support varies depending on the capabilities of each hotel. Seven key components were identified: 1) operational management, 2) wellness design, 3) wellness facilities, 4) wellness services, 5) service process, 6) service quality, and 7) staff.

“Anyone can have home”: Aristotle’s Politics and right to housing

Chutidech Metheechutikul — Mon, 29 Dec 2025 00:00:00 +0700

The research aims to answer the research question: “How can the idea of Aristotle be the foundation of right to housing ?” This paper focuses on Politics, the work of Aristotle, and other works, Physics and Nichomachean Ethics. The research contends that the ideas of Aristotle-household, nature, and friendship can be the foundation of the right to housing because the political community is the city, and the foundation of the city is the household. The importance of household, based on the relationship between nature and friendship, supports the necessary of the household. The household is the nature of the city that responds to the aim of the city, where people can seek their good life. The idea of Aristotle can be applied to emphasize the essential right to housing’ the household is the basis of the political community, where people can seek their good life when they live together in this place. Therefore, this explanation is the legitimate foundational idea of the right to housing.