Gastronomy Tourism Management as a Participatory Community Development Innovation and Approaches
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Abstract
The purpose of this research aimed to present the innovative model of gastronomy tourism management which arouse develop community participation in Pong Tham village, Wangnua district, Lampang province, Kingdom of Thailand. Based on the participatory action research (PAR) with AIC techniques, focus group discussions, in-depth interview, non-participant observation, and informal interview used as the qualitative research instruments, meanwhile, a questionnaire used as the quantitative research instrument were all conducted with 72 community members partaking this community gastronomy tourism management program. The research findings revealed that a gastronomy tourism management as a participatory community development Innovation and Approaches comprises of 2 main schemes 1) Innovative Gastronomy Activity and 2) Innovative Tourism Management. These two main schemes would arise of community participation by the program’s content such as Khantoke Dinner (traditional northern Thai dinner), food workshop, and herbal study respectively, meanwhile, community members’ participation were mostly found in their co-operation level meanwhile, the most influential variables arising the community’s participation were mostly found in terms of their Khantoke dinner, their food workshop, and their herbal study respectively.
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