The Upgrading Local Food Wisdom through a Participatory Process to Promote Community Tourism in Lampang Province

Abstract

This article aims to 1) study the context and select local food wisdom of Lampang Province, 2) raise the level of local food wisdom through a participatory process to promote community tourism, and 3) transmit and disseminate local food wisdom. It is participatory research. Target groups include: 1) The group involved is food wisdom teachers. Travel business agent Entrepreneur and food expert Choose specific ones and spread the word using the snowball technique. 2) Groups of tourists use a random sampling method. Tools used include an interview form and a focus group recording form. Satisfaction questionnaire Food quality assessment form It has a consistency index between 0.80 and 1.00. Data were collected by studying documents, interviews, and focus groups. Qualitative data were content analyzed. Quantitative data used descriptive statistics. The research results found that 1) local food wisdom of Lampang Province was created by using ingredients available in the community. The practice has been passed on from one generation to the next. The food includes curry, boiled, stir-fried, fried, chili paste, tam, salad, larb, sa, grilled, tongs, seared, steamed, and python. 2) As a result of raising the level of wisdom, northern curry sauce products are produced. It was found that tourists were satisfied with the northern curry sauce product in terms of product characteristics at the highest level ( = 4.64)  and were satisfied with the 10 types of northern curry prepared from northern curry sauce at a high level ( = 4.26) and 3) The results of transferring and disseminating wisdom through training workshops found that participants were overall satisfied with the activity at the highest level ( = 4.73)