Designing Food Containers for the State Railway of Thailand’s Northern Train Tourism: Integrating Lampang's Cultural Identity and Industrial Crafts
Main Article Content
Abstract
This research aims to synthesize the historical and socio-cultural context of the Wang River Basin and its linkage areas for identifying the food culture identities of Lampang Province. Additionally, the objective is to develop prototypes for food containers rooted in the identity and industrial crafts of Lampang Province for use in the State Railway of Thailand's northern train route. Qualitative research methods, including participatory action research approaches with document analysis, focus group discussions, non–participant observation, and in–depth interviews, were employed with 150 key informants. Content analysis and data triangulation ensured data accuracy and validity.
The findings revealed Lampang's food identity, shaped by the geographical and cultural diversity of the Wang River Basin, encompassing a simple culinary pattern, multi-layered beliefs, and multicultural blending. The food container prototypes, inspired by the Japanese bento style, were designed for individual servings. There were two models: one that was based on the Lanna rice container and one that represented the area's fertility. These prototypes have been successfully implemented in SRT northern train route. The food containers are designed to showcase Lampang's simple yet flavorful cuisine, which reflects the region's cultural diversity. Typical dishes served include 'khao niao' (sticky rice), 'nam prik ong' (northern Thai meat and tomato chili dip), seasonal vegetables, and local specialties such as 'sai oua' (northern Thai sausage) or 'kaeng hung le' (Burmese-influenced pork curry). These dishes exemplify the 'Simplicity Pattern of Culinary' identified in the study, utilizing fresh, local ingredients with minimal processing to create a journey’s food experience that represents the essence of Lampang's food culture.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Proposed Creative Commons Copyright Notices
1. Proposed Policy for Journals That Offer Open Access
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Proposed Policy for Journals That Offer Delayed Open Access
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication, with the work [SPECIFY PERIOD OF TIME] after publication simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
References
Cao, H., Do, E. Y. & Zimring, C. M. (2010). Extended Linkography and Distance Graph in Design Evaluation: An Empirical Study of the Dual Effects of Inspiration Sources in Creative Design. Design Studies, 31(2), 146–168.
Chandhasa, R., Supasetsiri, P., Tungcharoen, W. & Udomsilp, P. (2015). National Thai LUE Vetiver Handicraft Product: A Case Study of Cultural Identity of Phayao Province. Research and Development Journal, Suan Sunandha Rajabhat University, 7(1), 16–48.
Chang, W. C. & Wu, T. Y. (2007). Exploring Types and Characteristics of Product Forms. International Journal of Design, 1(1), 3–13.
Counihan, C. & Van Esterik, P. (2013). Food and Culture: A Reader. Routledge.
Cresswell, J. W. (1994). Research Design: Qualitative & Quantitative Approaches. Sage Publications.
Damrikul, S. (2019). Khelang Nakhon and Mueang Lampang: Historical Heritage of the Wang River Basin. The Office of Art and Culture Lampang Rajabhat University.
Handa, R. (1999). Against Arbitrariness: Architectural Signification in the Age of Globalization. Design Studies, 20(4), 363–380.
Hekkert, P. & Leder, H. (2008). Product Aesthetics. Product Experience, 259–285.
Holtzman, J. D. (2006). Food and Memory. Annual Review of Anthropology, 35, 361–378.
Hsu, C. H., Lin, C. L. & Lin, R. (2011). A Study of Framework and Process Development for Cultural Product Design. Proceedings in the 4th International Conference on Internationalization, Design and Global Development, Springer.
Kowsurat, W. (2022). Interview. Former Minister of Tourism and Sport.
Krajangchom, S. & Champawan, S. (2014). Food Consumption for Longevity of Tai Yuan Elderly in Mae Chaem District, Chiang Mai Province. Journal of Community Development and Life Quality, 2(2), 161–170.
Lee, K. (2004). Design Methods for Cross–Cultural Collaborative Design Project, In Redmond, J., Durling, D. & de Bono, A. (eds.), Futureground – DRS International Conference 2004. Melbourne.
Leong, B. D. & Clark, H. (2003). Culture–Based Knowledge towards New Design Thinking and Practice — A Dialogue. Design Issues, 19, 48–58.
Lin, R. T. (2007). Transforming Taiwan Aboriginal Cultural Features into Modern Product Design: A Case Study of a Cross–Cultural Product Design Model. International Journal of Design, 1(2), 45–53.
Lin, R., Sun, M. X., Chang, Y. P., Chan, Y. C., Hsieh, Y. C. & Huang, Y. C. (2007). Designing “Culture” into Modern Product: A Case Study of Cultural Product Design. Proceedings in the 2nd International Conference on Usability and Internationalization, Springer.
Mintz, S. W. & Du Bois, C. M. (2002). The Anthropology of Food and Eating. Annual Review of Antropology, 31, 99–119.
Namasart, P. (2002). Interview. Deputy of Marketing Division, the State Railway of Thailand.
Parasecoli, F. (2014). Food, Identity, and Cultural Reproduction in Immigrant Communities. Social Research: An International Quarterly, 81(2), 415–439.
Potjanalawan, P. (2016). Storytelling of Lampang, Volume 3: Lampang People, Ethnic Groups in History. The Office of Art and Culture Lampang Rajabhat University.
Ramli, A. M., Zahari, M. S. M., Halim, N. A. & Aris, M. H. M. (2016). The Knowledge of Food Heritage Identity in Klang Valley, Malaysia. Procedia – Social and Behavioral Sciences, 222, 518–527.
Rattanachai, S. (n.d.). Lampang: New Direction of Historical Development and Historical Settlement Sequences. No Publisher.
Ritzer, G. (2013). The McDonaldization of Society. Sage Publications.
Sutton, D. E. (2001). Remembrance of Repasts: An Anthropology of Food and Memory. Berg.
Suwanphimon, K. (2005). Meaning of Tourist. Pearson Education.
Thamthong, T. (2020). The Legend of the Chao Jed Ton Dynasty and the Chronicles of King Suwan Hor Kham Duangthip of Nakhon Lampang. The Office of Art and Culture Lampang Rajabhat University.
Thongmee, O. (2015). The Cultural of Lanna Food: the Develop to Creative Economy. Journal of Fine Arts Research and Applied Arts, 2(1), 25–32.
Uthongsap, K. (2013). The Rulers of Lanna’s Collision in Political and Economic in Nakhon Lampang. No Publisher.
Wilk, R. R. (1999). Real Belizean Food: Building Local Identity in the Transnational Caribbean. American Anthropologist, 101(2), 244–255.
Yair, K., Press, M. & Tomes, A. (2001). Crafting Competitive Advantage: Crafts Knowledge as a Strategic Resource. Design Studies, 22(4), 377–394.
Yair, K., Tomes, A. & Press, M. (1999). Design through Marking: Crafts Knowledge as Facilitator to Collaborative New Product Development. Design Studies, 20(6), 494–515.
