THE DEVELOPMENT OF GASTRONOMY TOURISM ROUTE BY USING CULTURAL CAPITAL OF BAN WANGHAD, TALINGCHAN, BAN DAN LAN HOI DISTRICT, SUKHOTHAI PROVINCE

Abstract

This research aimed to study seasonal local food menus and to develop the routes of gastronomy tourism by using cultural capital of Ban Wanghad, Talingchan, Ban Dan Lan Hoi district, Sukhothai province. The process has been done by qualitative research and applied Community Based Research (CBR) which emphasized on collaboration of every concerned part as the center. The research target group was 20 members of Ban Wanghad Community Based Tourism Club. Data were analyzed by descriptive analysis. The result of research revealed that seasonal local food menus of Ban Wanghad used the ingredients that were available in the area. The food menus were from vegetable such as Phakwan, wild mushrooms, bamboo shoots, young mango leaves, Phak Tud and acacia etc. The menus of tilapia from natural water resources made the outstanding point for food menus by bringing the stories, wisdom and food presentation set up in containers that from nature to represent the uniqueness of lifestyle. The result of developing the routes of gastronomy tourism by using cultural capital for 1 route consisted of 8 tourist attraction spots. There were activities that allowed tourists to participate, perform, taste and touch with the ingredients from natural resources and sell the souvenirs of the local community. The result of the experiment of effectiveness of the route was found that the created route was efficient by considering from satisfaction of tourists and it was at very good level (x̅ =4.53).