Local Food Knowledge as a Host based on Community Foundation in the Upper Northeatern Region 1

Abstract

          This study is a qualitative research that aimed to 1) select local food as a host based on the community foundation in the upper northeastern region 1, with 59 key informants selected by purposive sampling. Data were collected by focus group discussion, and analyzed by percentages. Next, the research’s objective was to study local food knowledge as a host based on the community foundation in the upper northeastern region 1, with 50 key informants selected by snowball sampling. Data were collected by in-depth interviews using a structured interview, and analyzed by analytic induction.
          The research results found that the top 3 local foods in the upper northeastern region 1 that were selected the most in the top 3 savory foods and the top 2 dessert in the 5 provinces  namely, Loei (savoury leaf wraps, rice noodles in curry sauce with vegetables, Lao curry, sweetmeat coconut, and glutinous rice with sweet sesame), Nongbua Lamphu (rattan curry, grilled fish with banana leaves, bananas in coconut milk, and fried rice soup), Udonthani (spicy duck salad, dracaenaceae fried rice, grilled pork on stone, pandanus pudding, bananas with sticky rice), Nongkhai (deep-fried fish with vegetables, hot pot with fish on clear soup, Tilapia steamed with leafs, dried bananas, and candied tomatoes), and Buengkan (fried rice with Phanera sirindhorniae leaf, pickled fish with eggs, vegetable Thai style salad, pickled red berry, and puffed rice). In addition, the local food knowledge in the upper northeastern region 1 was the production process of local food with cooking steps that were consistent with the way of life. There were ways to present local food with unique flavors, local names, simple and traditional consumption patterns, social and cultural values ​​that reflect the identity of the community, wisdom and beliefs, and opportunities for visitors to be a part of local food activities, conveying identity to visitors in order to enhace local food.