A Study of Gastronomy Tourism’s Potential of the Local Food Identification of Communities in the World Culture Heritage Site the Areas of the Historic Town of Sukhothai and Associated Historic Towns
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Abstract
This participatory action research aimed to 1) study the potential of communities in the World Cultural Heritage Sites, the areas of historic town of Sukhothai and associated historic Towns for the development of gastronomy tourism and 2) examine the potential of local food in the World Cultural Heritage Sites, the areas of historic town of Sukhothai and associated Historic Towns. The data were collected from the context of the study area and key informants. An inquiry, in-depth interview, observation recording form and assessment of the potential of local food recipes, and SWOT Analysis were used. The data were analyzed by frequency, percentage, mean, standard deviation, and content analysis. The finding showed that 1) communities in the World Cultural Heritage Sites, the areas of historic town of Sukhothai and associated historic towns had the potential to develop gastronomic tourism. Emphasis should be on providing more knowledge and understanding about food tourism to the communities and public transportation between the World Heritage City of Sukhothai and its satellite cities as well as enhancing facilitation for incoming tourists. In light of local cuisine identity, the research communities showed the uniqueness of their ingredients available in the areas for cooking procedures which could be promoted tourism and local wisdom. 2) The study also revealed that the potentials of local food of communities in the World Cultural Heritage Sites, the areas of historic town of Sukhothai and associated historic towns is at a high level (= 3.91, S.D. = 0.26), which showed that the local food identity of the communities can be developed to benefit and promote gastronomy tourism.
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