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Supawat Namkham
Sisikka Wannajun


        This article aims to study the background and dynamic of Thai royal cuisine, which is part of the study “The Cultural Invention of Thai Royal Cuisine in Creative Economy” by qualitative research methods. Under the conceptual framework of invented and creative economy. Collect data by interviewing a group of purpose sampling with researcher and expert on food culture, entrepreneur, chef and related people in the research area were 37 samples. The research tools used were the semi-structured interviews together with analyzing the information obtained from the document. Use description analysis methods to interpret, create conclusions.

        The results of the research showed that (1) Traditional Thai royal cuisine that still shows the cultural layout is the variety of ingredients, cooking, food containers and balance of the mellow taste. (2) Selection of accepting and adjusting food culture from foreign countries delivering both direct and indirect effects to the Thai royal cuisine, and (3) The food set is an important in cultural pattern. Another finding is that, although both of the Thai royal cuisine and villager cuisine are similar, but different in meticulousness and certain eating traditions.

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